Kids-cook: curried vegetables Recipe

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Kids-cook: curried vegetables

Artist:	_	Yield:	4
Categories:	Vegetables	Rating:	0
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Ingredients:

2		Carrots, thickly sliced
2		Potatoes, in small chunks
		Salt
2	cup	Cauliflower florets
1	tbsp	Vegetable oil
2		Onions, chopped
1	tsp	Curry powder
1	tsp	Ground cumin
1	tsp	Turmeric
1	tsp	Mustard seeds
1/2	tsp	Hot pepper flakes
1/4	tsp	Cinnamon
19	oz	Canned tomatoes, chopped

Procedures:

1	Substitutions: zucchini, sweet potatoes and celery.
2	Cook firmer vegetables first.
3	Place carrots and potatoes in saucepan.
4	Cover with water and sprinkle with 1 ts salt.
5	Bring to boil; cover and cook for 5 minutes.
6	Add cauliflower; cook for 5 minutes.
7	Drain and set aside.
8	In large heavy-bottomed saucepan, heat oil over medium heat; cook onions, stirring, for 3-4 minutes or until softened.
9	Stir in curry powder, cumin, turmeric, mustard seeds, hot pepper flakes, cinnamon and ?ts salt; cook for 1 minute or until mustard seeds begin to pop.
10	Stir in tomatoes and ?cup water, scraping up brown bits.
11	Bring to boil.
12	Stir in cauliflower, carrots and potatoes.
13	Reduce heat to medium-low; cover and simmer for 5 minutes.
14	Taste and adjust seasoning.
15	Per serving: about 175 calories, 5 g protein, 5 g fat, 32 g carbohydrate high source fibre, good source iron