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South African Vegetable Curry

  • 6servings
  • 170calories

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Source: www.myrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, C, P
MineralsCopper, Natrium, Chromium, Manganese, Silicon, Potassium, Iron, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3/4 pound carrots, peeled

  2. 3/4 pound green beans, rinsed, ends trimmed

  3. 1 head cauliflower (1 1/2 lb.), rinsed

  4. 1 green bell pepper (6 oz.), rinsed, stemmed, and seeded

  5. 1/2 pound (1 1/2 cups) dried peaches

  6. 2 tablespoons salad oil

  7. 1 onion (1/2 lb.), peeled and thinly sliced

  8. 2 tablespoons minced fresh ginger

  9. 2 cloves garlic, peeled and chopped

  10. 2 cinnamon sticks (each 2 in.)

  11. 2 tablespoons curry powder

  12. 1/2 teaspoon ground turmeric

  13. 1 1/2 cups vegetable broth or fat-skimmed chicken broth

  14. 3 cups (1/2 lb.) coarsely shredded cabbage

  15. Salt

  16. Apricot-Lemon Chutney

Instructions Jump to Ingredients ↑

  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.

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