Ingredients
2 tablespoons vegetable oil
1 1/2 cups red onion (chopped)
1/4 teaspoon garlic
6 new potato, chopped
5 carrot, chopped
1 small cabbage, chopped
6 medium chili pepper, chopped (birds eye or baby red if you like it hot, possibly jalapeno if you like it milder)
salt and pepper
1 teaspoon nutmeg
1 teaspoon cardamom
2 teaspoons parsley, chopped
2 tablespoons basil, chopped

Directions
Cook onions and garlic in oil until transparent.

Wash and chop vegetables and add them to the onions, lightly browning.

Add nutmeg, garlic and cardamom then cook slowly for 30 mins.

Season to taste then add chilli, parsley and basil just before serving.