• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Kids-Cook: Curried Vegetables

  • Recipe Submitted by on

Category: Vegetables

 Ingredients List

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

 Directions

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.

Per serving: about 175 calories, 5 g protein, 5 g fat, 32 g carbohydrate
high source fibre, good source iron



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