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Kids-Cook: Curried Vegetables

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Submitted by dduffy

YIELD

4 servings

PREP

10 min

COOK

20 min

READY

30 min

Ingredients

2 2
EACH EACH CARROTS
thickly
2 2
EACH EACH POTATOES
in small chunks
1 1
X X SALT *
2 473
1 15
TABLESPOON ML VEGETABLE OIL
2 2
EACH EACH ONIONS
chopped
1 5
TEASPOON ML CURRY POWDER
1 5
TEASPOON ML CUMIN
ground
1 5
TEASPOON ML TURMERIC
1 5
TEASPOON ML MUSTARD SEEDS
½ 2.5
TEASPOON ML RED PEPPER FLAKES
¼ 1.3
TEASPOON ML CINNAMON
19 549.1
OUNCES ML/G TOMATOES
canned, 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 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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 329g (11.6 oz)
Amount per Serving
Calories 173 21% from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 49mg 2%
Total Carbohydrate 11g 11%
Dietary Fiber 6g 25%
Sugars g
Protein 9g
Vitamin A 121% Vitamin C 82%
Calcium 6% Iron 10%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium
 

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