Fricassee of Curried Vegetables

This wax-type chile originated in Hungary and was brought to the US in the 1930’s. Yellow chiles of several different varieties are a staple in Eastern European cuisine. These chiles can be pickled, battered and fried or used in salsas and salads.

Hungarian Wax chiles have alot of flavor without the bitter aftertaste that you can get from many of the green types of chile. Try substituting some of these in your chile recipes next time.

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1/4 cup carrots, cut small
1/8 cup onion, cut small
1/4 cup mushrooms, cut small
1/3 cup bell pepper, cut small
1/3 cup tomato , diced
1/3 cup cauliflower, blanched and cut small
1/3 cup broccoli, blanched and cut small


2 tsp. curry powder
1/2 tsp. garlic, minced
1/2 tsp. thyme
1 tsp. scallion, finely chopped
1/4 tsp. habenero or scotch bonnet pepper, finely chopped
1/4 cup corn oil
1 cup chicken or vegetable stock
salt and pepper to taste


Take 4 dishes and put in each: * Dish 1: tomato * Dish 2: mushrooms * Dish 3: bell pepper, onion, carrots * Dish 4: broccoli, cauliflower Combine all the marinade ingredients and divide the marinade equally between the 4 dishes, then marinate the vegetables for 1-2 hours. Saute the carrots in the marinade for 1 minute then add the onion, mushrooms and bell pepper. Saute for 1 minute more, then add the stock and simmer for 2-3 minutes. Add the broccoli and cauliflower and simmer for about 1 more minute, then add the diced tomatoes, salt and pepper and serve.

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