Directions:
- 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.
- Then, add curry powder, and saute until fragrant. Add the garlic, ginger, a little salt and pepper to the saute.
- 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.
- Simmer for about 35 minutes. Then add Cheryl's Hot Sauce, salt, and pepper, to taste. Simmer for 5 minutes more.
- Cheryl's Hot Sauce:
- To a blender, add peppers and 1 cup of vinegar and puree. Add remaining vinegar, if needed. Stir in pimento seeds. Store in a bottle or jar in refrigerator.
- Yield: 2 cups
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 200.97 Kcal (841 kJ) | ||
| Calories from fat | 92.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.31g | 16% | |
|---|---|---|---|
| Sodium | 66.36mg | 3% | |
| Potassium | 627.9mg | 13% | |
| Total Carbs | 18.59g | 6% | |
| Sugars | 7.45g | 30% | |
| Dietary Fiber | 5.28g | 21% | |
| Protein | 3.79g | 8% | |
| Vitamin C | 68.8mg | 115% | |
| Vitamin A | 0.3mg | 11% | |
| Iron | 0.5mg | 3% | |
| Calcium | 68.9mg | 7% | |
| Amount Per 100 g | |||
| Calories | 60.57 Kcal (254 kJ) | ||
| Calories from fat | 27.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.11g | 16% | |
|---|---|---|---|
| Sodium | 20mg | 3% | |
| Potassium | 189.23mg | 13% | |
| Total Carbs | 5.6g | 6% | |
| Sugars | 2.25g | 30% | |
| Dietary Fiber | 1.59g | 21% | |
| Protein | 1.14g | 8% | |
| Vitamin C | 20.7mg | 115% | |
| Vitamin A | 0.1mg | 11% | |
| Iron | 0.2mg | 3% | |
| Calcium | 20.8mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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