Curried Vegetable Stew

• 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

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 Hot Sauce, salt, and pepper, to taste.
11. Simmer for 5 minutes more.

vegetable oil, onions, red pepper, curry powder, garlic, ginger, kosher salt, pumpkin, chickpeas, chayotes, gold potatoes, carrots, thyme, scallion, vegetable stock, cauliflower, hot sauce

Taken from www.food.com/recipe/curried-vegetable-stew-283557 (may not work)