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Prep Time: 30 Minutes Cook Time: 55 Minutes |
Ready In: 85 Minutes Servings: 8 |
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Ingredients:
6 tablespoons vegetable oil |
2 cups diced onions |
1 red pepper, diced |
6 tablespoons jamaican or madras curry powder |
2 tablespoons chopped garlic |
2 tablespoons chopped ginger |
kosher salt and freshly ground black pepper |
2 cups large diced pumpkin |
1 (12.5-ounce) can chickpeas, drained and rinsed |
2 chayote, peeled, and roughly chopped |
2 cups large dice yukon gold potatoes |
2 cups diced carrots |
6 sprigs thyme |
1 cup chopped scallions |
vegetable stock, to cover |
1 head cauliflower, cut into florets |
cheryl's hot sauce, to taste, recipe follows |
10 whole scotch bonnet peppers, rinsed and stems removed |
1 to 1 1/2 cups white vinegar |
10 whole pimento seeds |
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 Cheryl's Hot Sauce, salt, and pepper, to taste. Simmer for 5 minutes more.
5. Cheryl's Hot Sauce:
6. 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.
7. Yield: 2 cups
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