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Curry, Vegetarian (D, TNT)
Source: Rebecca and Harrison Nathan
Serves: 4

4 tsp. olive oil
1 medium-size onion, diced
1/2 medium-size cabbage, chopped
2 small zucchini, chopped
2 medium baking potatoes, chopped
2 cups carrots, shredded
2 cups vegetable broth
1 tsp. fennel seeds
1 tsp. cumin seeds
1 tsp. ground coriander
1/4 tsp. salt
1/2 tsp. ground red pepper, or to taste
1 15-ounce can chickpeas, drained and rinsed

4 cups cooked brown rice
Plain fat-free yogurt

Heat the oil over medium heat in a large non-stick skillet. Add onion and cook, stirring occasionally, until soft and translucent, approximately 5 minutes. Add the cabbage, zucchini, potatoes, and carrots and cook for 5 minutes more.

Add the broth, fennel, cumin, coriander, salt, pepper, and chickpeas.

Bring the mixture to a boil. Reduce the heat to a simmer, cover, and cook until the vegetables are tender, approximately 30 to 45 minutes.

Serve hot vegetable mixture over the rice and top with a dollop of yogurt.

Poster's Notes:
This one came from newlywed cousins. The second time they made it, she was working at the stove, and he was setting the table. She asked him to grab the yogurt out of the fridge. As they were eating dinner, they noticed that the curry had a slightly sweet taste. They took turns trying to identify which vegetable it was that would produce such sweetness. As she reached for more yogurt, everything suddenly made sense. Her "helper" had grabbed a French Vanilla yogurt from the fridge instead of plain!

Posted by Judy Bart Kancigor

Nutritional Info Per Serving: N/A