Vegan Tomato-Tumeric Cabbage Stew

Ingredients

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Onions

  Raw

  1 cup, chopped or 160g

• Garlic

  Raw

  1 tbsp or 9g

• Turmeric

  Spices, ground

  2 tsp or 4g

• Chili powder

  Spices

  ¼ tsp or 0.7g

• Cumin

  Spices, cumin seed

  1 tbsp, ground or 9g

• Cinnamon

  Spices, ground

  1 tsp or 3g

• Cardamom

  Spices

  ¼ tsp, ground or 0.5g

• Carrots

  Raw

  1 cup chopped or 128g

• Broccoli

  Raw

  2 cup chopped or 182g

• Cauliflower

  Raw

  1 cup chopped, or 107g

• Cabbage

  Raw

  4 cup, chopped or 356g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  2 cup or 480g

• Vegetable Broth

  From bouillons. Low sodium

  1 cup or 240g

• Peas

  Green, frozen, unprepared

  1 cup or 134g

• Brown sugar

  1 tsp unpacked or 3g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Chop all of the vegetables.
2. Coat the bottom of a large deep pot with olive oil and place it over medium heat. Add the onions and garlic and sauté until soft and golden, about 10 minutes.
3. Add the turmeric, chili powder, cumin, cinnamon, and cardamom. Stir and cook until aromatic, about 30 seconds.
4. Add the carrots, stir and cook for a few minutes. Then add the broccoli and cauliflower and cook for another few minutes.
5. Add the cabbage, stir, turn the heat to low, and cover the pot to let the cabbage wilt, about 4 minutes.
6. Once the cabbage has wilted, mix well and add the diced tomatoes and vegetable broth. Bring to a boil, then reduce the heat to the lowest setting, cover, and let it cook until all vegetables are tender, about 30 minutes.
7. Uncover, add the peas and brown sugar, and season to taste with salt and pepper. Cook for a couple more minutes until the peas are warmed through.