South African Vegetable Curry - cooking recipe

Ingredients

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

Preparation

Cut carrots into 1/2 inch thick slices.
Cut beans into 1/2 inch pieces.
Cut cauliflower into 1 1/2 inch florets.
Cut pepper and peaches into 1 inch pieces.
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 peppers, peaches and cabbage; bring to a boil over high heat.
Cover and simmer over low heat, stirring occasionally, until carrots are tender when pierced, 20 to 25 minutes.
Add salt to taste.