Kids Cook: Curried Vegetables Recipe
Servings: 4
Ingredients
- 2 x Carrots, thickly sliced
- 2 x Potatoes, in small chunks Salt
- 2 c. Cauliflower florets
- 1 Tbsp. Vegetable oil
- 2 x Onions, minced
- 1 tsp Curry pwdr
- 1 tsp Grnd cumin
- 1 tsp Turmeric
- 1 tsp Mustard seeds
- 1/2 tsp Warm pepper flakes
- 1/4 tsp Cinnamon
- 19 ounce Canned tomatoes, minced
Directions
- 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 min.
- Add in cauliflower; cook for 5 min. Drain and set aside.
- In large heavy-bottomed saucepan, heat oil over medium heat; cook onions, stirring, for 3-4 min or possibly till softened. Stir in curry pwdr, cumin, turmeric, mustard seeds, warm pepper flakes, cinnamon and 1/2 ts salt; cook for 1 minute or possibly till mustard seeds begin to pop. Stir in tomatoes and 1/2 c. water, scraping up brown bits. Bring to boil. Stir in cauliflower, carrots and potatoes.
- Reduce heat to medium-low; cover and simmer for 5 min. Taste and adjust seasoning.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 300g | |
| Recipe makes 4 servings | |
| Calories 148 | |
| Calories from Fat 37 | 25% |
| Total Fat 4.25g | 5% |
| Saturated Fat 0.39g | 2% |
| Trans Fat 0.09g | |
| Cholesterol 0mg | 0% |
| Sodium 224mg | 9% |
| Potassium 780mg | 22% |
| Total Carbs 26.25g | 7% |
| Dietary Fiber 5.5g | 18% |
| Sugars 7.66g | 5% |
| Protein 3.96g | 6% |
