Categories: Vegetables 
      Yield: 4 servings 
  
      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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