Cabbage, Carrot, Onion, Sweet Potato, Tomato, and Zucchini Curry – A Vegan Recipe
1 Cabbage, medium size
1 lb. Carrots
2 lbs. Onions
2-3 Sweet Potatoes
1 lb. Tomatoes, Roma
1-2 Zucchini Squash, large size
3 cups Chick Peas, cooked or canned
1 cup Raisins
1 28-oz. can Tomatoes, crushed
1 – 6-oz. can Tomato Paste
2 tbsp. Cumin, ground
2 tbsp. Paprika
2 tbsp. Turmeric
1 tbsp. Cinnamon, ground
Cayenne Pepper or Hot Sauce, to taste
3 cups Brown Basmati Rice cooked in 6 cups Water
This vegan Cabbage, Carrot, Onion, Sweet Potato, Tomato, and Zucchini Curry recipe will serve 12-16 adults for a main meal, and it is great for leftovers so you don’t have to cook every day (leftovers can be stored in the covered cooking pot in the refrigerator for several days). Serve over a bed of brown basmati rice (any leftover rice can also be stored in its covered pot in the refrigerator). We prepare this recipe in a large soup pot on the stove top. If you wish to make a smaller amount, cut the recipe in half.
Begin by placing the rice pot and water on the stove, and bring it to a boil.
While the rice water is heating, clean the veggies and peel the onions, carrots and sweet potatoes. Dice the cabbage, onions, sweet potatoes, and zucchini into bite size pieces (as shown in the photo), and place in the large soup pot on the stove top with 1 quart of water, and mix well. Set the heat to high simmer.
Slice the carrots and add to the soup pot. Add the crushed tomatoes, tomato paste, cumin, paprika, turmeric, cinnamon, and hot pepper, and mix well.
When the water in the rice pot begins to boil, add the rice, cover the pot, reduce the heat to simmer, and continue cooking until all the water is absorbed into the rice.
Continue cooking the veggies in the soup pot, mixing every 10 minutes to ensure uniform cooking. When the contents begin to boil, reduce the heat to low simmer and continue cooking until the onions become semi-translucent.
When the onions become semi-translucent, add the cut pieces of roma tomatoes, chick peas, and raisins, mix well, cover the pot and cook for another 15-20 minutes to heat the tomatoes and blend the flavors.
Serve over a bed of brown basmati rice and Enjoy!
The above vegan recipe is in keeping with God’s creation intent (Genesis 1:29-31): ‘Then God said, “I give you every seed-bearing plant on the face of the whole earth and every tree that has fruit with seed in it. They will be yours for food. And to all the beasts of the earth and all the birds of the air and all the creatures that move on the ground– everything that has the breath of life in it– I give every green plant for food.” And it was so. God saw all that he had made, and it was very good.’ (NIV) Let no animal suffer or die that we may live
See our Recipes Table of Contents on our archival web site for all our vegan recipes.