South African Vegetable Curry

By Sunset
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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

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