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Curried Vegetables


- 1 carrot, sliced
- 1 cup (240 ml) cauliflower florets (frozen cauliflower is fine)
- 3 tbsp (45 ml) margarine
- 1 onion sliced lengthwise
- 1 shallot, chopped
- 2 tsp (10 ml) medium curry powder
- 2 tbsp (30 ml) flour
- 14 oz. (420 ml) diced tomatoes (canned is fine)
- salt and pepper to taste
- 1 cup (240 ml) canned chickpeas
- 1/4 cup (60 ml) vegetable stock
- 1/2 cup (120 ml) cashews

Cook the carrot and cauliflower in boiling water until tender and set aside. Sauté the onion and shallot in 3 tbsp (45 ml) margarine until softened. Add the curry powder, stir, add the flour and stir again. Mix in the tomatoes and simmer until slightly thickened. Season with salt and pepper to taste. Add the carrot, cauliflower, chickpeas and vegetable stock and continue to simmer until the vegetables are warmed through. If the mixture seems too thick, add more vegetable stock. Serve with toasted cashews.
Serves 2-3.

This dish is delicious with mango chutney, pappadums, naan bread or Dosas and basmati rice. These are available in most grocery stores. To "jazz" it up, try our Spicy Basmati Rice