Slice carrots 1/2 inch think.
Cut green beans into 1 1/2 inch pieces.
Cut pepper and peaches into 1 inch pieces.
Cut cauliflower into 1 1/2 inch florets.
In a 6 quart pan, saute onion, ginger, garlic and cinnamon sticks in oil about 5 minutes or until onion is limp.
Add curry powder and turmeric, stirring for 30 seconds.
Add all remaining ingredients except salt.
Bring to a boil.
Cover and simmer for 20 to 25 minutes.
Add salt.
Ingredients:
3/4 lb carrots, peeled
3/4 lb green beans, rinsed and ends trimmed
1 1/2 lbs cauliflower, rinsed ( 1 head)
1 green bell peppers, rinsed, stemmed and seeded
1/2 lb dried peaches ( 1 1/2 cups)
2 tablespoons salad oil
1 onions, peeled and thinly sliced ( 1/2 lb)
2 tablespoons fresh ginger, minced
2 garlic cloves, peeled and chopped
2 cinnamon sticks ( each 2 inches)
2 tablespoons curry powder
1/2 teaspoon ground turmeric
1 1/2 cups vegetable broth
3 cups cabbage, shredded
salt, to taste
Steps/Methods:
Slice carrots 1/2 inch think.
Cut green beans into 1 1/2 inch pieces.
Cut pepper and peaches into 1 inch pieces.
Cut cauliflower into 1 1/2 inch florets.
In a 6 quart pan, saute onion, ginger, garlic and cinnamon sticks in oil about 5 minutes or until onion is limp.
Add curry powder and turmeric, stirring for 30 seconds.
Add all remaining ingredients except salt.
Bring to a boil.
Cover and simmer for 20 to 25 minutes.
Add salt.
