South African Vegetable Curry |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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An AWESOME African recipe that will be a hit ten fold, especially if you like Indian food. Great served with cous cous. 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.
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