| Level: | Easy |
| Total: | 1 hr 25 min |
| Prep: | 30 min |
| Cook: | 55 min |
| Yield: | 8 servings |
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
Instructions
- 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.
- 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
| Serving Size | 1 of 8 servings |
| Calories | 310 |
| Total Fat | 13 g |
| Saturated Fat | 1 g |
| Carbohydrates | 43 g |
| Dietary Fiber | 13 g |
| Sugar | 12 g |
| Protein | 9 g |
| Cholesterol | 0 mg |
| Sodium | 1125 mg |
| Serving Size | 1 of 8 servings |
| Calories | 310 |
| Total Fat | 13 g |
| Saturated Fat | 1 g |
| Carbohydrates | 43 g |
| Dietary Fiber | 13 g |
| Sugar | 12 g |
| Protein | 9 g |
| Cholesterol | 0 mg |
| Sodium | 1125 mg |
Reviews
The aroma is perfect on a cold day. Warms the soul. I, too, was looking for a recipe out of the ordinary. I am glad I was able to come across this one!
I found this recipe while searching for something to do with a beautiful organic pumpkin that I found at a farmer’s market. I followed the recipe exactly (I had never used chayote squash so I got to experiment with those too). I did not use the suggested hot sauce, but instead substituted Tabasco’s green hot sauce (about 2 tbsps) before serving plus a bit more salt and pepper at the end. I thought it was fabulous. It is a great one pot meal and it cooks quickly. The prep time is the hardest especially if you are going to start with a whole pumpkin. It made enough for at least 10 servings. I plan to reheat tomorrow and serve over israeli couscous.
this is not a trditional indian recipe