Mild Curried Vegetables

Course : Curry
Serves: 4
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2 medium carrots -- thickly sliced
2 medium potatoes -- cut in chunks
1 teaspoon salt
2 cups cauliflower florets
1 tablespoon vegetable oil
2 medium onions -- chopped
1 teaspoon curry powder
1 teaspoon ground cumin
1 teaspoon turmeric
1 teaspoon mustard seed
1/2 teaspoon hot pepper flakes
1/4 teaspoon cinnamon
19 ounces canned chopped tomatoes

Preparation / Directions:

1. Place carrots and potatoes in saucepan. Cover with water and sprinkle with 1 tsp salt. Brin to boil; cover and cook for 5 minutes. Drain and set aside. 2. In large heavy-bottomoed saucepen, heat oil over medium heat; cook onions, stirring for 3-4 minutes or until softened. 3. Stir in curry powder, cumin, turmeric, mustard seeds, hot pepper flakes, cinnamon and 1/2 tsp salt; cook for 1 minute or until mustard seeds begin to pop. 4. Stir in tomatoes and 1/2 cup water, scarping up brown bits. Bring to boil. Stir in cauliflower, carrots and potatoes. 5. Reduce heat to medium-low, cover and simmer for 5 minutes. Taste and adjust seasoning.


Nutritional Information:

500 Calories (kcal); 17g Total Fat; (28% calories from fat); 11g Protein; 83g Carbohydrate; 0mg Cholesterol; 77mg Sodium

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