Vegetable Stew

Wash the carrot and zucchini in cold running water with a vegetable brush, leaving the skins on

Cut off the ends

Wash the green beans and cut their ends off

Wash the cabbage and sweet onion bulb

Cut the carrot and zucchini into cubes

Chop the green beans into small pieces and the parsley into fine strips

Cut the cabbage into 8 slices and remove the core

Place in a pot the carrot, green beans, and zucchini

Add some hot water

Cover the pot and cook for 5 minutes

Add the chopped onion, cabbage, rosemary, and parsley

Mix well and add curry powder

Cook for another 10 minutes or until the vegetables are tender but still firm

Turn off the heat and stir in parsley and salt

Serve immediately with white rice.