Vegetable Curry Stew (Recipe)

Ingredients

6 tbsp olive oil

225g (8 oz) diced onions

1 red pepper, diced

3 tbsp curry paste

1 tbsp garlic, chopped

1 tbsp peeled and chopped fresh ginger

Salt and freshly ground black pepper to taste

225g (8 oz) large-diced pumpkin

2 chayote, peeled, seeded and coarsely chopped

225g (8 oz) diced carrots

6 sprigs thyme

125g (4 oz) chopped spring onions

Chicken stock or water to cover 

1 head cauliflower, cut into florets

Steps

1.  Put the oil in a large heavy-bottomed braising pot with a cover, over medium-high heat.  Cook the onions for about 2 minutes or until tender.  Add the pepper and cook for another 2 minutes.  Add the curry powder and saute  until fragrant.  Add the garlic, ginger and salt and pepper; cook for about 2 minutes.

2.  Add the pumpkin, chayote, carrots, thyme and spring onions; cook for about 6 minutes.  Add the stock (or water) to cover and bring to a simmer.  Add the cauliflower and cover the pot; simmer for about 35 minutes.  Add salt and pepper to taste.

From : Low-Carbo Cooking