Vegan Tomato-Tumeric Cabbage Stew

Ingredients

• 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

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Peas

  Green, frozen, unprepared

  ¾ cup or 101g

• 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 vegetables and set aside. Coat the bottom of a large deep pot with olive oil and place it over medium heat.
2. 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 cardamom. Mix and let it cook until it's very aromatic, about 30 seconds.
3. Add the carrots, stir and cook for a few minutes. Then add the broccoli and cauliflower and cook for another few minutes.
4. Now add the cabbage, stir, turn the heat to low and cover the pot to let the cabbage wilt, about 4 minutes.
5. Mix well once the cabbage has wilted and add the tomatoes and vegetable broth. 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.
6. 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.

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