Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

South African Vegetable Curry




Source of Recipe


Joan Bacharach


Recipe Introduction


She serves it with brown rice, shredded coconut, and chutney


List of Ingredients




3/4 pound carrots, peeled
3/4 pound green beans, rinsed, ends trimmed
1 head cauliflower (11/2 lb.), rinsed
1 green bell pepper (6 oz.), rinsed, stemmed, and seeded
1/2 pound (11/2 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
11/2 cups vegetable broth or fat-skimmed chicken broth
3 cups (1/2 lb.) coarsely shredded cabbage
Salt

Recipe



1. Cut carrots into 1/2-inch-thick slices. Cut beans into 11/2-inch pieces. Cut the cauliflower into 11/2-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.

MAKES: 6 to 8 servings