4 Servings 50 min Cook
1 Cup, chopped Onions
1 Tbsp Garlic
2 Tsp Turmeric
1/4 Tsp Chili Powder
1 Tbsp, ground Cumin
1 Tsp Cinnamon
1/4 Tsp, ground Cardamom
1 Cup chopped Carrots
2 Cup chopped Broccoli
1 Cup chopped, (1/2" pieces) Cauliflower
4 Cup, chopped Cabbage
2 Cup Tomatoes
1 Cup Vegetable Broth
1 Tbsp Olive Oil
3/4 Cup Peas
1 Tsp unpacked Brown Sugar
1 Dash Salt
1 Dash Pepper
Chop vegetables and set aside.
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 they're soft and becoming golden, about 10 minutes.
Add the turmeric, chile powder, cumin, cinnamon and cardamon.
Mix and let it cook until it's very aromatic, about 30 seconds.
Add the carrots, stir and cook for a few minutes.
Then add the broccoli and cauliflower and cook for another few minutes.
Now add the cabbage, stir, turn the heat to low and cover the pot to let the cabbage wilt, about 4 minutes.
Mix well once the cabbage has wilted and add the tomatoes and vegetable.
Bring to a boil and then turn the heat to the lowest setting, cover, and let it cook until the carrots and all of the vegetables are tender, about 30 minutes.
Uncover, add the peas, sugar, and season to taste with salt and pepper.
Cook for a couple of more minutes until peas are warmed through.