Curry cabbage and green bean stew (asian style)

Ingredients

• 1 head of chopped Cabbage
• Asian style curry powder
• 3 table spoons soy sauce
• a medium sized carrot
• 1 medium or large chopped onion
• 2-3 cloves of garlic
• 1 chopped green bell pepper
• 3 cups of chopped and washed green beans
• 1 once of minced ginger root
• one cooked pot of brown rice (you can use my capeverdean style recipe if you like)
• seasalt to taste
• bragg 24 herbal blend to taste
• mrs dash garlic spice blend to taste
• raw sunflower seeds (optional)

Heat a pot on medium high heat. Add olive oil and let it heat up for 1-2 minutes or until hot. Add garlic and let it cook for about 30 secs or until it starts to brown. Add onions and let them cook for about another 30 secs or until they begin to caramelize. Add 1/3 ounce of the ginger. Then add the green bell pepper that you chopped and stir in with the other veggies. Begin to add the seasonings seasing a couple shakes each of the seasalt, bragg, mrs dash and curry powder. Let the veggies simmer for about another 30 secs then add cabbage into the mixture and stir. let it wilt down for 30 secs then add water and bring it to a boil. Let it boil for about 10 mins or until the cabbage is half way cooked (i like mines still a bit crisp) Add the soy sauce and the rest of the ginger. Then add green beans and let it cook through for another 5-10 mins (depending on how well done you like your veggies.) Add the stew on top of a bed of brown rice and sprinkle raw sun flower seeds and a bit of shredded carrot for garnish.