Jamaican Chocho (Chayote) Curry

• servings: 4 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

2 chayotes (or chochos)

1 tablespoon coconut oil

1 small onion (finely chopped)

3 teaspoons garlic paste

1 teaspoon ginger paste

2 tablespoons curry powder

1/4 teaspoon ground allspice

2 sprigs of fresh thyme

1 vegan bouillon cube

1 1/2 - 2 cups water

1/4 teaspoon cayenne pepper

Salt (to taste)

Directions

Cut the chayote in half lengthwise. Remove the inner core and peel each half, then chop into bite-sized pieces. Set aside.

In a large saucepan, heat oil over medium heat. Add onion, garlic paste, and ginger paste. Cook, stirring constantly, until the onion is soft.

Add curry powder and allspice, stirring constantly until fragrant, about 1 minute.

Stir in the chayote, vegan bouillon, thyme, water, and cayenne pepper (or whole Scotch Bonnet, if using).

Bring to a boil, then cover and reduce to a simmer for 15-20 minutes.

Check the seasoning and add salt to taste.

Serve with brown jasmine rice.

Nutrition

• Calories: 61 kcal
• Total Fat: 4 g
• Saturated Fat: 3 g
• Unsaturated Fat: 0.6 g
• Cholesterol: 0.04 mg
• Sodium: 249 mg
• Total Carbohydrate: 6 g
• Dietary Fiber: 2 g
• Total Sugars: 2 g
• Protein: 1 g