Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 1 large | Onion; finely chopped |
| 6 tablespoons | Oil |
| 1 large | Tomato; sliced |
| 2 teaspoons | Cumin, ground |
| ½ teaspoon | Tumeric |
| 2 | Carrots; sliced in rounds |
| 1 medium | Cabbage; finely sliced |
| 1 | Green bell pepper; chopped Water salt and pepper |
In a large shallow pan with a lid, saute the onion in the oil over a moderate heat until it is lightly browned. Now add the tomato, salt, spices and continue to cook for 2-3 minutes, stirring frequently.
Next put in the carrots and cook for 5 minutes. Then add the cabbage and bell pepper and mix well. Pour in the water, cover the pan and simmer until all the liquid is absorbed and the vegetables are cooked.
Serves: 6-8 SOURCE: _The New Internationalist Cookbook_ by Troth Wells posted by Anne MacLellan