Made This Recipe? Add Your Photo

Total Time
45mins
Prep 15 mins
Cook 30 mins

I love to try different spices to flavor veg. combinations. This is a winner! From Vegetarian Times Cookbook.

Ingredients Nutrition

Directions

  1. Put the potatoes in a medium saucepan with salted water to cover.
  2. Bring to a boil and cook until the potatoes are almost tender.
  3. Add the carrots and beans; boil 5 minutes.
  4. Drain and set aside.
  5. In a skillet, heat the oil and cook the garlic, ginger, scallions and peppers, stirring.
  6. Gently mix in the potatoes, carrots and beans.
  7. Top with the cabbage wedges and sprinkle with the turmeric.
  8. Cover and let steam for a few minutes, being careful not to overcook the vegetables.
  9. Stir gently and transfer to a serving dish.
  10. Top with black pepper and salt.
Most Helpful

5 5

What a great vegetable dish, you can make it as hot as you want or as mild - I like it hot so I used 2 jalapenos, i habanero and 2 tsp of Peri-peri powder. I wondered about the cabbage but followed the recipe and it really added so much to the total flavor. This is a meal in itself but I had left over pork with it. Thanks for sharing this recipe Sharon 123

4 5

Good stuff! I did add a couple cups of black eye peas that I cooked up for some protein & added 2c stock for more stewy-ness (it was rather dry). I also used a couple tablespoons each of garlic & ginger as a personal preference. It was not too anything; it was wonderful! And only enough left for 1 lunch the next day. :) Made for African Tag 10/13.

5 5

This was our main course last night and I must say we really loved it. I did leave out the bell pepper as I can not eat it and I didn't have small potatoes so I cubed up 2 larger ones. I will be making this again as the sodium level is just great. Thank you Sharon for sharing. Made this for African Recipe Fun.