Part ONE:
1 head of cabbage, sliced and chopped
2 large potatoes, cubed
3 carrots, quartered and chopped
1 cup of veggie broth
1 quart or so of water
Part TWO:
3 celery stalks, chopped
1 onion, chopped
1 8 oz. can of chick pea, rinsed and drained
1 tsp evoo
1/2 tsp curry powder
1/4 tsp cumin
1/4 tsp cinnamon
Part THREE:
1 8 oz container of Greek yogurt
1/2 cup yellow curry coconut sauce - I just bought the store brand
salt and pepper
Boil potatoes, carrots, and cabbage in water, broth and water them simmer over low heat. Prepare the rest of the vegetables. Saute evoo, onion, celery, chick peas and spices in a saute pan about 10 min. Add to simmering vegetable pot with curry sauce about 20 minutes. Remove from heat. Let cool down a little then add the Greek yogurt. Stir and serve.
1 head of cabbage, sliced and chopped
2 large potatoes, cubed
3 carrots, quartered and chopped
1 cup of veggie broth
1 quart or so of water
Part TWO:
3 celery stalks, chopped
1 onion, chopped
1 8 oz. can of chick pea, rinsed and drained
1 tsp evoo
1/2 tsp curry powder
1/4 tsp cumin
1/4 tsp cinnamon
Part THREE:
1 8 oz container of Greek yogurt
1/2 cup yellow curry coconut sauce - I just bought the store brand
salt and pepper
Boil potatoes, carrots, and cabbage in water, broth and water them simmer over low heat. Prepare the rest of the vegetables. Saute evoo, onion, celery, chick peas and spices in a saute pan about 10 min. Add to simmering vegetable pot with curry sauce about 20 minutes. Remove from heat. Let cool down a little then add the Greek yogurt. Stir and serve.