Kids-Cook: Curried Vegetables

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.