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 Hot Sauce, salt, and pepper, to taste. Simmer for 5 minutes more.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 743.17 Kcal (3112 kJ) | ||
| Calories from fat | 394.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 43.87g | 67% | |
|---|---|---|---|
| Sodium | 240.61mg | 10% | |
| Potassium | 2799.66mg | 60% | |
| Total Carbs | 85.32g | 28% | |
| Sugars | 30.37g | 121% | |
| Dietary Fiber | 27.36g | 109% | |
| Protein | 17.62g | 35% | |
| Vitamin C | 277.3mg | 462% | |
| Vitamin A | 1.3mg | 43% | |
| Iron | 7.7mg | 43% | |
| Calcium | 355.4mg | 36% | |
| Amount Per 100 g | |||
| Calories | 67.64 Kcal (283 kJ) | ||
| Calories from fat | 35.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.99g | 67% | |
|---|---|---|---|
| Sodium | 21.9mg | 10% | |
| Potassium | 254.8mg | 60% | |
| Total Carbs | 7.76g | 28% | |
| Sugars | 2.76g | 121% | |
| Dietary Fiber | 2.49g | 109% | |
| Protein | 1.6g | 35% | |
| Vitamin C | 25.2mg | 462% | |
| Vitamin A | 0.1mg | 43% | |
| Iron | 0.7mg | 43% | |
| Calcium | 32.3mg | 36% | |
* 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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