Kids-Cook: Curried Vegetables
Yield
4 servingsPrep
10 minCook
20 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
carrots
thickly |
|
| 2 | each |
potatoes
in small chunks |
|
| 1 | x |
salt
|
*
|
| 2 | cups |
cauliflower florets
|
|
| 1 | tablespoon |
vegetable oil
|
|
| 2 | each |
onions
chopped |
|
| 1 | teaspoon |
curry powder
|
|
| 1 | teaspoon |
cumin
ground |
|
| 1 | teaspoon |
turmeric
|
|
| 1 | teaspoon |
mustard seeds
|
|
| ½ | teaspoon |
red pepper flakes
|
|
| ¼ | teaspoon |
cinnamon
|
|
| 19 | ounces |
tomatoes
canned, chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
carrots
thickly |
|
| 2 | each |
potatoes
in small chunks |
|
| 1 | x |
salt
|
*
|
| 473 | ml |
cauliflower florets
|
|
| 15 | ml |
vegetable oil
|
|
| 2 | each |
onions
chopped |
|
| 5 | ml |
curry powder
|
|
| 5 | ml |
cumin
ground |
|
| 5 | ml |
turmeric
|
|
| 5 | ml |
mustard seeds
|
|
| 2.5 | ml |
red pepper flakes
|
|
| 1.3 | ml |
cinnamon
|
|
| 549.1 | 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.
