South African Vegetable Curry
Notes: Joan Bacharach shares this curry from the Cape Malay community in South Africa. She serves it with brown rice, shredded coconut, and chutney.
Yield: Makes 6 to 8 servings
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Amount per serving
- Calories: 170
- Calories from fat: 22%
- Protein: 4g
- Fat: 4.2g
- Saturated fat: 0.5g
- Carbohydrate: 33g
- Fiber: 6.9g
- Sodium: 43mg
- Cholesterol: 0.0mg
- 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
- Apricot-Lemon Chutney
- 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.
- 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.
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