Curried Vegetable Stew

• 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

1. Heat a large braising pot over high heat.
2. Add the oil and the onions, and saute for 2 minutes.
3. Then, add the red peppers and saute 2 minutes more.
4. Then, add curry powder, and saute until fragrant.
5. Add the garlic, ginger, a little salt and pepper to the saute.
6. Add the pumpkins, chickpeas, chayote, potatoes, carrots, thyme, and scallions, and stir the saute for about 6 minutes.
7. Add enough vegetable stock to just cover the vegetables.
8. Bring to a simmer, and then add the cauliflower and cover the pot.
9. Simmer for about 35 minutes.
10. Then add Cheryl's Hot Sauce, salt, and pepper, to taste.
11. Simmer for 5 minutes more.
12. To a blender, add peppers and 1 cup of vinegar and puree.
13. Add remaining vinegar, if needed.
14. Stir in pimento seeds.
15. Store in a bottle or jar in refrigerator.
16. Yield: 2 cups

vegetable oil, onions, red pepper, curry powder, garlic, ginger, kosher salt, pumpkin, chickpeas, chayote, gold potatoes, carrots, thyme, scallions, vegetable stock, cauliflower, scotch, white vinegar, pimento seeds

Taken from www.foodnetwork.com/recipes/curried-vegetable-stew-recipe.html (may not work)