South African Vegetable Curry

Yields Makes 6 to 8 servings
Notes: Joan Bacharach shares this curry from the Cape Malay community in South Africa. She serves it with brown rice, shredded coconut, and chutney.

Ingredients

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

Nutrition Facts

Servings Makes 6 to 8 servings

Amount Per Serving
Calories 170Calories from Fat 22
% Daily Value *
Total Fat 4.2g7%
Saturated Fat 0.5g3%
Cholesterol 0.0mg0%
Sodium 43mg2%
Total Carbohydrate 33g11%
Dietary Fiber 6.9g28%
Protein 4g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

How to Make It

Step 1
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.

Step 2
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.

Step 3
3

Cover and simmer over low heat, stirring occasionally, until carrots are tender when pierced, 20 to 25 minutes. Add salt to taste.

Ingredients

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

Directions

Step 1
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.

Step 2
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.

Step 3
3

Cover and simmer over low heat, stirring occasionally, until carrots are tender when pierced, 20 to 25 minutes. Add salt to taste.

South African Vegetable Curry
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