Curried Vegetable Stew

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Nutrition per serving    (USDA % daily values)


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Ingredients for 2 servings

vegetable stock, to cover

2 chayotes , peeled, and roughly chopped

2 cups diced onions

2 cups large diced pumpkin

1 cup chopped scallion

6 tablespoons curry powder

2 tablespoons chopped garlic

kosher salt & freshly ground black pepper

2 cups large dice yukon gold potatoes

6 sprigs thyme

2 tablespoons chopped ginger

6 tablespoons vegetable oil

1 head cauliflower , cut into florets

1 (12 1/2 ounce) can chickpeas , drained and rinsed

1 red pepper, diced

2 cups diced carrots

hot sauce, to taste

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