Curried Vegetable Stew

Total Time: 1 hr 5 mins Preparation Time: 25 mins Cook Time: 40 mins

Ingredients

• Servings: 2
• 6 tablespoons vegetable oil
• 2 cups diced onions
• 1 red pepper, diced
• 6 tablespoons curry powder
• 2 tablespoons chopped garlic
• 2 tablespoons chopped ginger
• kosher salt & freshly ground black pepper
• 2 cups large diced pumpkin
• 1 (12 1/2 ounce) can chickpeas, drained and rinsed
• 2 chayotes, peeled, and roughly chopped
• 2 cups large dice yukon gold potatoes
• 2 cups diced carrots
• 6 sprigs thyme
• 1 cup chopped scallion
• vegetable stock, to cover
• 1 head cauliflower, cut into florets
• hot sauce, to taste

Recipe

• 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.