South African Vegetable Curry

An AWESOME African recipe that will be a hit ten fold, especially if you like Indian food. Great served with cous cous.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 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

Directions

1. Cut carrots into 1/2 inch thick slices.
2. Cut beans into 1/2 inch pieces.
3. Cut cauliflower into 1 1/2 inch florets.
4. Cut pepper and peaches into 1 inch pieces.
5. 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.
6. Add curry powder and turmeric, stir 30 seconds.
7. Add broth, carrots, beans, cauliflower bell peppers, peaches and cabbage; bring to a boil over high heat.
8. Cover and simmer over low heat, stirring occasionally, until carrots are tender when pierced, 20 to 25 minutes.
9. Add salt to taste.