Kids-Cook: Curried Vegetables

Recipe Ingredients

2		Carrots - thickly sliced
2		Potatoes - in small chunks
		Salt
2 cups	292g / 10oz	Cauliflower florets
1 tablespoon	15ml	Vegetable oil
2		Onions - chopped
1 teaspoon	5ml	Curry powder
1 teaspoon	5ml	Ground cumin
1 teaspoon	5ml	Turmeric
1 teaspoon	5ml	Mustard seeds
1/2 teaspoon	2.5ml	Hot pepper flakes
1/4 teaspoon	1.3ml	Cinnamon
19 oz	539g	Canned tomatoes - chopped

Recipe Instructions

Substitutions: zucchini, sweet potatoes and celery.

Cook firmer vegetables first.

Place carrots and potatoes in saucepan. cover with water and sprinkle with 1 ts salt. Bring to boil; cover and cook for 5 minutes.

Add cauliflower; cook for 5 minutes. Drain and set aside.

In large heavy-bottomed saucepan, heat oil over medium heat; cook onions, stirring, for 3-4 minutes or until softened. Stir in curry powder, cumin, turmeric, mustard seeds, hot pepper flakes, cinnamon and 1/2 ts salt; cook for 1 minute or until mustard seeds begin to pop. Stir in tomatoes and 1/2 cup water, scraping up brown bits. Bring to boil. Stir in cauliflower, carrots and potatoes.

Reduce heat to medium-low; cover and simmer for 5 minutes. Taste and adjust seasoning.

Source:
Canadian Living magazine, Mar 95 Presented in article by Shannon Ferrier, Tamara Shuttleworth "Health & Well-Fare: Hey, Kids! Let's Cook"

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