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Prep Time: 25 Minutes Cook Time: 40 Minutes |
Ready In: 65 Minutes Servings: 2 |
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Good for the soul Ingredients:
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 |
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 Hot Sauce, salt, and pepper, to taste. Simmer for 5 minutes more.
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