1 sm. onion, finely chopped
6 tbsp. oil
1 lg. tomato, sliced
1/2 tsp. salt
3/4 tsp. curry powder
1 med. cabbage, thinly shredded
2 carrots, sliced into rounds
1 green bell pepper, chopped

Over moderate heat, fry the onion in oil until lightly browned, stirring to prevent scorching. Add tomatoes, salt and curry powder and continue stirring for 2 or 3 minutes.

Add cabbage, carrots and pepper, and mix well. Then pour in about 1/2 cup water. Cover the pot, reduce heat, and simmer until liquid is absorbed and cabbage is still slightly crunchy. Serves 6-8.