1. Cut carrots into 1/2 inch thick slices. 2. Cut beans into 1/2 inch pieces. 3. Cut 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 peppers, 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. ---------------------------------------------------------------------------
Nutrition
Ingredients
