South African Vegetable Curry

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

Preparation

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