Kids-Cook: Curried Vegetables

This comforting curried vegetable dish is a vibrant celebration of simple, wholesome ingredients brought together by the warm embrace of Indian spices. The combination of tender carrots, hearty potatoes, and florets of cauliflower creates a satisfying texture that appeals to both children and adults. Aromatics like onions, cumin, turmeric, and mustard seeds bloom in oil, releasing a fragrant essence that coats every bite. The addition of canned tomatoes provides a savory, slightly sweet base that balances the earthy spices perfectly. Ideal as a nutritious side dish for weekend dinners or a light main course, this recipe is easy to prepare and packed with flavor. Its a reliable, family-friendly meal that encourages using fresh produce on hand, turning ordinary vegetables into something special and delicious.

Cooking Method: Boiling, Stewing

Cuisine: Indian

Courses: Side Dishes

Difficulty: Advanced

Servings: 4

Calories: 20.5

Dietary: Gluten-free, Vegan, Vegetarian

Description

This comforting curried vegetable dish is a vibrant celebration of simple, wholesome ingredients brought together by the warm embrace of Indian spices. The combination of tender carrots, hearty potatoes, and florets of cauliflower creates a satisfying texture that appeals to both children and adults. Aromatics like onions, cumin, turmeric, and mustard seeds bloom in oil, releasing a fragrant essence that coats every bite. The addition of canned tomatoes provides a savory, slightly sweet base that balances the earthy spices perfectly. Ideal as a nutritious side dish for weekend dinners or a light main course, this recipe is easy to prepare and packed with flavor. Its a reliable, family-friendly meal that encourages using fresh produce on hand, turning ordinary vegetables into something special and delicious.

Ingredients

2 Carrots, thickly sliced
2 Potatoes, in small chunks
2 cups Cauliflower florets
1 tablespoon Vegetable oil
2 Onions, chopped
1 teaspoon Curry powder
1 teaspoon Ground cumin
1 teaspoon Turmeric
1 teaspoon Mustard seeds
0.5 teaspoon Hot pepper flakes
0.25 teaspoon Cinnamon
19 oz Canned tomatoes, chopped
1 teaspoon Salt
0.5 cup Water

Directions

1
Place carrots and potatoes in a saucepan, cover with water, and sprinkle with 1 teaspoon salt.
2
Bring to a boil, cover, and cook for 5 minutes.
3
Add cauliflower to the pot and cook for an additional 5 minutes.
4
Drain the vegetables thoroughly and set aside.
5
In a large heavy-bottomed saucepan, heat vegetable oil over medium heat.
6
Add chopped onions and cook, stirring frequently, for 3-4 minutes or until softened.
7
Stir in curry powder, cumin, turmeric, mustard seeds, hot pepper flakes, cinnamon, and 1/2 teaspoon salt.
8
Cook the spice mixture for 1 minute, or until mustard seeds begin to pop.
9
Stir in canned tomatoes and 1/2 cup water, scraping up any browned bits from the bottom of the pan.
10
Bring the sauce to a boil.
11
Stir in the drained cauliflower, carrots, and potatoes.
12
Reduce heat to medium-low, cover, and simmer for 5 minutes.
13
Taste and adjust seasoning with additional salt or spices if needed.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 20.5kcal

% Daily Value *
Total Fat 0.1g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 34.5mg2%
Total Carbohydrate 5.0g2%
Dietary Fiber 1.4g6%
Sugars 2.4g
Protein 0.5g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Substitutions: You can swap in zucchini, sweet potatoes, or celery if preferred. If using firmer vegetables like sweet potatoes, cook them for an extra 2-3 minutes during the boiling stage.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. The flavors often deepen after a night in the fridge.

Tip: For a creamier texture, you can stir in a splash of coconut milk at the end of cooking.

Keywords: curry, vegetables, indian, side-dish, vegan, carrots, potatoes, cauliflower, tomato-sauce, spices, kids-cooking, easy-dinner, healthy, simmered, plant-based

Read it online: https://www.chefs-mate.com/recipe/kids-cook-curried-vegetables/