Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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, 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"

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