Recipe: South African Vegetable Curry

SOUTH AFRICAN VEGETABLE CURRY

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 inches)
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

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.

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

"Joan Bacharach shares this curry from the Cape Malay community in South Africa. She serves it with brown rice, shredded coconut, and chutney."

Makes 6 to 8 servings
Source: Sunset Magazine, 1999