Recipe - Kids-Cook: Curried Vegetables

2 Carrots, thickly cut or sliced up
2 Potatoes, in small chunks
Salt
2 cup Cauliflower florets
1 tablespoon Vegetable oil
2 Onions, chopped
1 teaspoon Curry powder
1 teaspoon Ground cumin
1 teaspoon Turmeric
1 teaspoon Mustard seeds
One half teaspoon Hot pepper flakes
One fourth teaspoon Cinnamon
19 ounce 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 teaspoon salt. Bring to boil; cover and cook for 5 minutes.

Add cauliflower; cook for 5 minutes. Drain and set aside.

In large heavybottomed saucepan, heat oil over medium heat; cook onions,
stirring, for 34 minutes or until softened. Stir in curry powder, cumin,
turmeric, mustard seeds, hot pepper flakes, cinnamon and One half teaspoon 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 mediumlow; 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 & WellFare: Hey, Kids! Let's Cook"

[=PAM=] PA_Meadows@msn.com

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini