South African Vegetable Curry

Ingredients

• 0.5 lb coarsely cabbage shredded
• 0.8 pound carrots peeled
• 1.5 lb cauliflower rinsed
• 2  cinnamon sticks 
• 2 tablespoons curry powder 
• 1.5 cups peaches dried
• 1.5 cups fat-skimmed chicken broth 
• 2 tablespoons ginger fresh minced
• 2 cloves garlic peeled chopped
• 0.8 pound green beans rinsed ends trimmed
• 6 oz bell pepper green stemmed rinsed seeded
• 0.5 teaspoon ground turmeric 
• 8 servings apricot-lemon chutney 
• 0.5 lb onion peeled thinly sliced
• 2 tablespoons salad oil 
• 8 servings salt 

Equipment

• frying pan

Directions

1. Cut carrots into 1/2-inch-thick slices.
2. Cut beans into 1 1/2-inch pieces.
3. Cut the cauliflower into 1 1/2-inch florets.
4. Cut pepper and peaches into 1-inch pieces.
5. 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.
6. Add curry powder and turmeric; stir 30 seconds.
7. Add broth, carrots, beans, cauliflower, bell pepper, peaches, and cabbage; bring to a boil over high heat.
8. Cover and simmer over low heat, stirring occasionally, until carrots are tender when pierced, 20 to 25 minutes.
9. Add salt to taste.