Vegetable Curry

I made this up, with inspiration from the Indian Chicken recipe in More With Less.

Chop up cabbage, onions, red bell pepper, potatoes and green beans. Fry in a mixture of olive oil and margarine until the cabbage starts to wilt. Add equal amounts of weak chicken broth and soy sauce, and about 1/3 as much honey. (That should make enough sauce to almost cover the vegetables.) Season with minced garlic, ginger (I don’t use real ginger), turmeric, cumin, curry and salt and pepper to taste. Stir in a bunch of chickpeas. Simmer till the potatoes are done. Serve on rice.