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Ingredients
| 2 Tbl |
light vegetable oil |
| 1 |
large sweet onion (Vidalia or other) thinly sliced |
| 2 Tbl |
fresh ginger, chopped |
| 2 |
cloves garlic, chopped |
| 2 |
cinnamon sticks |
| 3 Tbl |
Madras curry powder |
| ½ tsp |
turmeric powder |
| 2 ½ cups |
vegetable broth |
| ¾ pound |
carrots, peeled and sliced into half moons (2 cups) |
| ¾ pound |
green beans, ends trimmed, 1 ½ inch pieces (3 cups) |
| 1 |
medium green bell pepper, seeded and chopped (1 cup) |
| 1 ½ cups |
dried peaches cut into 1-inch pieces |
| 1 |
medium head cauliflower, cut into bite-size florets (4 cups) |
| 3 cups |
cabbage, shredded |
| 1 ½ tsp |
sea salt - or to taste |
loving preparation
1. In a large (5 to 6 quart) stew pot heat oil and add onion, ginger, garlic and cinnamon sticks. Cook over medium heat stirring occasionally until onion is tender, about 5 minutes.
2. Add curry powder and turmeric, stir 30 seconds and add vegetable broth, carrots, green beans, green pepper, peaches, cauliflower, cabbage and salt to taste. Bring to a boil over high heat, cover, reduce heat and simmer over low heat until carrots are tender, about 20 minutes.
serving suggestion
~ serve with hot cooked brown rice or buckwheat groats (kasha), a bowl of shredded coconut and another of mango chutney
variations
~ dried apples or pears may be substituted for dried peaches.
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