Curried Vegetable Stew

Ingredients

• 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

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