Curried Vegetables

Course : Curry
Serves: 6
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1 large yellow onion -- chopped
2 cloves garlic -- crushed
1 cup water
2 medium carrot -- scrubbed and sliced
1 large green pepper
1 medium celery stalk -- sliced
1 tablespoon curry powder
1 teaspoon coriander -- ground
1 teaspoon turmeric
1 teaspoon ground cumin
1/4 teaspoon dry mustard
1/4 teaspoon red pepper flakes -- crushed
2 large potato -- peeled and chunked
3 cups water
2 cups cauliflower flowerets
8 medium fresh mushrooms -- cleaned and s
1/2 cup frozen peas

Preparation / Directions:

Preparation Time: 1:10 Delicious served over brown rice or baked potatoes, or rolled up in a whole wheat tortilla. Sauté the onion and garlic in the 1 cup water until translucent. Add the carrots, green pepper, and celery. Add the seasonings and cook and stir about 10 minutes, adding more water if necessary to keep from sticking. Add the potatoes and the 3 cups water. Cover and cook for 15 minutes. Add the cauliflower and cook 15 minutes more. Add the mushrooms and peas and cook 10 minutes longer.

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