YIELD
4 servingsPREP
10 minCOOK
20 minREADY
30 minIngredients
Directions
Substitutions: zucchini, sweet potatoes and celery.
Cook firmer vegetables first.
Place carrots and potatoes in saucepan. cover with water and sprinkle with 1 teaspoon 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 to 4 minutes or until softened.
Stir in curry powder, cumin, turmeric, mustard seeds, hot pepper flakes, cinnamon and ½ teaspoons salt; cook for 1 minute or until mustard seeds begin to pop.
Stir in tomatoes and ½ 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.
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