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Cabbage, Carrot, Onion, Sweet Potato, Tomato, and Zucchini Curry

From all-creatures.org
Vegan - Vegetarian Recipe Book
How Mary and Frank and Friends Eat

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Cabbage, Carrot, Onion, Sweet Potato, Tomato, and Zucchini Curry

arrow-01 Ingredients arrow-02

Cabbage, Carrot, Onion, Sweet Potato, Tomato, and Zucchini Curry 1 Cabbage, medium size
1 lb. Carrots
2 lbs. Onions
2-3 Sweet Potatoes, medium size
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
(To enlarge the photo of the Cabbage, Carrot, Onion, Sweet Potato, Tomato, and Zucchini Curry, click on the photo or link)
Cabbage, Carrot, Onion, Sweet Potato, Tomato, and Zucchini Curry

arrow-03 Preparation arrow-04

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 and Enjoy!

arrow-05 Ingredients Information arrow-06

Cabbage, Green
Cabbage, Green
2
Carrots
2
Chickpeas or Garbanzos
Chick Peas or Garbanzos, Canned
Chick Peas or Garbanzos, Canned
Cinnamon, ground
Cinnamon, ground
Cumin, ground
Cumin, ground
Onions, Yellow
Onions, Yellow
Paprika
Paprika
Pepper - Hot Red, ground (Cayenne)
Pepper - Hot Red, ground (Cayenne)
Pepper Sauce - Hot Red
Pepper Sauce - Hot Red
Potatoes, Sweet
Potatoes, Sweet
Raisins, Thompson Seedless
Raisins, Thompson Seedless
Rice, Brown Basmati
Rice, Brown Basmati
Squash, Zucchini
Squash, Zucchini
2
Tomato Paste
Tomatoes, Crushed
Tomatoes, Crushed
2
Tomatoes, Roma
Turmeric, ground
Turmeric, ground
  Love:
It makes everything taste better!

arrow-07 Utensils and Equipment Information arrow-08

Knives
Knives
Measuring Cup, Liquid
Measuring Cup, Liquid
Measuring Cups, Dry
Measuring Cups, Dry
Measuring Spoons
Measuring Spoons
Peeler, Vegetable
Peeler, Vegetable
Pot, Glass
Pot, Glass
Pot, Large Stainless Steel
Pot, Large Stainless Steel
Spoon, Large Mixing
Spoon, Large Mixing