Prep 15 mins
Cook 15 mins
An AWESOME African recipe that will be a hit ten fold, especially if you like Indian food. Great served with cous cous.
- 1 cup peeled carrot
- 1 cup green beans, rinsed with ends trimmed
- 1 head cauliflower, rinsed and cleaned
- 1 green pepper, rinsed stemmed and seeded
- 1 cup dried peaches
- 2 tablespoons canola oil
- 1 onion, peeled and thinly sliced
- 2 tablespoons ginger
- 2 garlic cloves
- 2 cinnamon sticks
- 2 tablespoons curry powder
- 1⁄2 teaspoon ground turmeric
- 1 1⁄2 cups vegetable broth or 1 1⁄2 cups fat free chicken broth
- 3 cups coarsely shredded cabbage
- 1⁄2 teaspoon salt
- Cut carrots into 1/2 inch thick slices.
- Cut beans into 1/2 inch pieces.
- Cut cauliflower into 1 1/2 inch florets.
- Cut pepper and peaches into 1 inch pieces.
- In a 5 to 6 quart pan over medium high heat, stir oil, onion, ginger, garlic and cinnamon sticks until onion is limp, 5 to 7 minutes.
- Add curry powder and turmeric, stir 30 seconds.
- Add broth, carrots, beans, cauliflower bell peppers, peaches and cabbage; bring to a boil over high heat.
- Cover and simmer over low heat, stirring occasionally, until carrots are tender when pierced, 20 to 25 minutes.
- Add salt to taste.
this was to die for!!!
Would like to try- but needs to be re done w/ correct amounts.