South African Vegetable Curry |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Notes: Joan Bacharach shares this curry from the Cape Malay community in South Africa. She serves it with brown rice, shredded coconut, and chutney. Ingredients:
3/4 pound carrots, peeled |
3/4 pound green beans, rinsed, ends trimmed |
1 head cauliflower (1 1/2 lb.), rinsed |
1 green bell pepper (6 oz.), rinsed, stemmed, and seeded |
1/2 pound (1 1/2 cups) dried peaches |
2 tablespoons salad oil |
1 onion (1/2 lb.), peeled and thinly sliced |
2 tablespoons minced fresh ginger |
2 cloves garlic, peeled and chopped |
2 cinnamon sticks (each 2 in.) |
2 tablespoons curry powder |
1/2 teaspoon ground turmeric |
1 1/2 cups vegetable broth or fat-skimmed chicken broth |
3 cups (1/2 lb.) coarsely shredded cabbage |
salt |
apricot-lemon chutney |
Directions:
1. Cut carrots into 1/2-inch-thick slices. Cut beans into 1 1/2-inch pieces. Cut the cauliflower into 1 1/2-inch florets. Cut pepper and peaches into 1-inch pieces.
2. 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 pepper, peaches, and cabbage; bring to a boil over high heat.
3. Cover and simmer over low heat, stirring occasionally, until carrots are tender when pierced, 20 to 25 minutes. Add salt to taste.
|
|