Curried Vegetable Stew

Submitted by loveleesmile

"Good for the soul"

 

• Ready In: 1hr 5mins
• Ingredients: 17
• Serves: 2

ingredients

• 88.74 ml vegetable oil
• 473.18 ml diced onions
• 1 red pepper, diced
• 88.74 ml curry powder
• 29.58 ml chopped garlic
• 29.58 ml chopped ginger
• kosher salt & freshly ground black pepper
• 473.18 ml large diced pumpkin
• 354.36 g can chickpeas, drained and rinsed
• 2 chayotes, peeled, and roughly chopped
• 473.18 ml large dice yukon gold potatoes
• 473.18 ml diced carrots
• 6 sprig thyme
• 236.59 ml chopped scallion
• vegetable stock, to cover
• 1 head cauliflower, cut into florets
• hot sauce, to taste

directions

1. Heat a large braising pot over high heat. Add the oil and the onions, and saute for 2 minutes. Then, add the red peppers and saute 2 minutes more.
2. Then, add curry powder, and saute until fragrant. Add the garlic, ginger, a little salt and pepper to the saute.
3. Add the pumpkins, chickpeas, chayote, potatoes, carrots, thyme, and scallions, and stir the saute for about 6 minutes. Add enough vegetable stock to just cover the vegetables. Bring to a simmer, and then add the cauliflower and cover the pot.
4. Simmer for about 35 minutes. Then add Hot Sauce, salt, and pepper, to taste. Simmer for 5 minutes more.