Prepare the vegetables: Dice the carrots, green pepper and green beans into cubes, cut the cabbage and spring onions into thin slices then blanch (place in hot water) the green pea.
Stir-fry the vegetables: Add the oil into a glean dry pot and place on medium heat.
Fry the onions till translucent (30 seconds).
Add the carrots, green pea and beans, stir and leave for 2 minutes.
Then add the cabbage and green pepper, the seasoning, curry, pepper and salt as desired, stir and leave for few seconds (to avoid it getting too soft).
Add the stew: Lastly, add the tomato stew, stir cover the pot and leave to simmer for few minutes
Serve: Bring down from the fire and serve with rice, plantain, potato, yam etc.
