Chayote, potato, carrot, curried

Chayote, potato and carrot curry-flavoured
Chayote, potato and carrot curry-flavoured


2 medium or large chayotes
1 medium or large potato
1 medium carrot
1 medium onion, finely sliced
1 chicken stock/bouillon cube or veggie cube
5-6 curry leaves
2 tbsp thym leaves
1½ tsp curry masala powder
½ red chili powder
2-3 tbsp chopped coriander


  1. Peel chayotes, potato and carrot, cut them in large wedges and then in 1-inch pieces.
  2. Heat a table spoon of oil in a non-stick pan on medium-high fire. Add sliced onion and curry leaves – let cook for 3 to 4 minutes.
  3. Add the cut chayotes, potato and carrot in the pan, stir. In the meantime, melt chicken stock cube in 2 cups of water then add to the veggies. (Veggie cube can be used for vegetarians) Add thym and let cook covered for around 10 minutes.
  4. Dissolve 1½ tsp curry masala powder along with ½ tsp of red chili powder in half cup of water. Add the mixture to the pan, stir and continue cooking semi-covered for some 10 minutes more. Test a piece of potato and chayote each 3 minutes.
  5. I like the veggies very soft, so I let them cook longer – adding some more water. Else switch off fire when the preferred texture is reached. Check the salt and add more if required. However, stock cubes are usually salty.
  6. Sprinkle coriander and cover again until being served. It can be eaten with other curries, farata, rice, bread, lentils or on its on as a salad.

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