Vegan Recipes

This Recipe by Anne Lynch, Vegan Personal Chef (Pittsburgh, PA): Anne@HealingArtsByAmethyst.com

South African Curried Vegetables

3 tablespoons olive oil
1/2 pound Yukon Gold or red potatoes, peeled and coarsely chopped
2 tablespoons vegan margarine
1 large onion, thinly sliced
1 can (14.5-oz.) diced tomatoes
1 teaspoon minced, fresh ginger
2 cloves garlic, minced
1 1/2 tablespoons mild curry powder
1/4 small head cabbage, shredded
2 carrots, peeled and cut into matchstick-sized pieces
3 cups cauliflower florets
2 cups fresh or frozen peas

Heat oil in a large, heavy pot, and pan-fry the potatoes for 5 minutes, until they are golden brown.
Add the margarine and onions to the pan and cook the onions for 5 minutes,
or until they are soft and slightly brown.
Add the tomatoes, ginger, garlic, and curry powder, and simmer, covered over low heat, for 15 minutes.
Add the cabbage, carrots, and cauliflower and cook for an additional 15 minutes.
Finally, add the peas and cook for 3 minutes, or until the vegetables are all tender.
Serve hot with rice.