Kids-cook: curried vegetables

Yield: 4 Servings

Ingredients:

2 Carrots thickly sliced
2 Potatoes in small chunks Salt
2 c Cauliflower florets
1 tb Vegetable oil
2 Onions chopped
1 ts Curry powder
1 ts Ground cumin
1 ts Turmeric
1 ts Mustard seeds
1/2 ts Hot pepper flakes
1/4 ts Cinnamon
19 oz Canned tomatoes

Instructions:

chopped Substitutions: zucchini sweet potatoes and celery. Cook firmer vegetables first. Place carrots and potatoes in saucepan. cover with water and sprinkle with 1 ts 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 3-4 minutes or until softened. Stir in curry powder cumin turmeric mustard seeds hot pepper flakes cinnamon and 1/2 ts salt; cook for 1 minute or until mustard seeds begin to pop. Stir in tomatoes and 1/2 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. Per serving: about 175 calories 5 g protein 5 g fat 32 g carbohydrate high source fibre good source iron Source: Canadian Living magazine Mar 95 Presented in article by Shannon Ferrier Tamara Shuttleworth "Health & Well-Fare: Hey Kids! Let's Cook" [-=PAM=-] PA_Meadows@msn.com