I’ve walked by chayote in the market many times, but I’ve never actually tried to cook with it. This fruit is actually a squash, although visually, it resembles more of a crisp apple. I recently brought one home and it tasted so different and much better than I expected. I have used both apple and squash in curry before, so I experimented using the chayote the same way, and it tasted wonderful.
Chayote cooks very similar to how a potato would, and it soaks up all the of the flavors of the curry. It makes for a hearty stew on its own, or you can serve it with some rice, a side salad, or some pita bread. Feel free to add in a splash of coconut milk if you would like to make it a bit creamy.
Chayote cooks very similar to how a potato would, and it soaks up all the of the flavors of the curry. It makes for a hearty stew on its own, or you can serve it with some rice, a side salad, or some pita bread. Feel free to add in a splash of coconut milk if you would like to make it a bit creamy.
YIELDS
2–3 servings
PREP TIME
COOK TIME
TOTAL TIME
- 1 tbsp coconut oil
- 3 cloves garlic, minced
- 1/2 cup red onions, diced
- 1 tsp fresh ginger, minced
- 2 tbsp curry powder
- 1/2 tsp thyme
- 1/4 tsp ground cumin
- 1/4 tsp ground paprika
- 1/8 tsp ground clove
- salt & pepper to taste
- 1 peeled and diced chayote
- 2 cups water
- 1 veggie bouillon cube
- 1 habanero pepper, whole
- 1/2 tbsp lime juice
- 2 tbsp scallions, chopped
- 1/4 cup fresh cilantro, chopped
Directions
1. In a large pot, heat the coconut oil over medium heat.
2. Add the onion and sauté for a couple minutes. Add the garlic and ginger and sauté for another minute or two.
3. Add the chayote, spices, salt, and pepper and mix well to coat. Let this cook for a minute until fragrant.
4. Add the water, veggie cube, and habanero pepper and bring to a boil.
5. Reduce to a simmer, cover the pot, and cook for 15–20 minutes, until the chayote is soft.
6. Remove from heat and stir in cilantro, scallions, and lime.
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Photo: Lauren Sacerdote
