Curried Vegetables
380
Ingredients
| 1 | large |
yellow onion
|
|
| 2 | each |
garlic cloves
crushed |
|
| 1 | cup |
water
|
|
| 2 | each |
carrots
scrubbed, sliced |
|
| 1 | large |
green bell peppers
|
|
| 1 | each |
celery stalks
sliced |
|
| 1 | tablespoon |
curry powder
|
|
| 1 | teaspoon |
coriander
ground |
|
| 1 | teaspoon |
turmeric
|
|
| 1 | teaspoon |
cumin
ground |
|
| ¼ | teaspoon |
dry mustard
|
* |
| ¼ | teaspoon |
red pepper flakes
crushed |
* |
| 2 | large |
potatoes
peeled, chunked |
|
| 3 | cups |
water
|
|
| 2 | cups |
cauliflower florets
|
|
| 8 | each |
mushrooms
fresh, cleaned, sliced |
|
| ½ | cup |
green peas
frozen |
Directions
Sauté the onion and garlic in the 1 cup water until translucent.
Add the carrots, green pepper, and celery.
Add the seasonings and cook and stir about 10 minutes, adding more water if necessary to keep from sticking.
Add the potatoes and the 3 cups water.
Cover and cook for 15 minutes.
Add the cauliflower and cook 15 minutes more.
Add the mushrooms and peas and cook 10 minutes longer.
