South African Vegetable Curry

• 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

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.

peeled carrot, green beans, cauliflower, green pepper, peaches, canola oil, onion, ginger, garlic, cinnamon sticks, curry powder, ground turmeric, vegetable broth, cabbage, salt

Taken from www.food.com/recipe/south-african-vegetable-curry-219892 (may not work)