This recipe, adjusted from the Immaculate Bites site, is incredibly flavorful and full of plenty of fiber-rich veggies. The original recipe contains oil, which is very simple to omit and still end up with a wonderfully rich and tasty dish.
2 cups of carrots, sliced or chopped (about 4 medium carrots)
1 medium onion, chopped
2-3 teaspoons of minced garlic
1 teaspoon of curry powder
1 teaspoon of cumin
1 1/2 teaspoons of smoked paprika
1 large tomato, diced
1 pound of potatoes, cut in chunks
1 bell pepper, chopped
8 cups of chopped cabbage (about ½ cabbage head)
½ teaspoon of cayenne pepper, or more to taste (optional)
Salt and pepper to taste
Cooked brown rice
In a large saucepan or Dutch oven, add onions at medium heat. Give it a minute or two then add carrots, potatoes and tomatoes. Stir in all the spices; garlic, cumin, smoked paprika, curry, cayenne pepper, pepper and salt. Simmer for about 5 minutes, stirring occasionally to prevent burns. Pour in about 1 cup of water (or broth) to the saucepan , you may have to add more if needed. Continue to simmer for about 10-15 minutes or until the potatoes are almost tender.
Finally, add cabbage and green pepper and stir. Continue cooking for about 5 minutes. Adjust for seasonings. Serve warm with cooked brown rice.