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Curried Cauliflower

From the recipe box Eamon’s recipes by Eamon Molloy

Ingredients

	¼	cup vegetable oil
	2	cups chopped onions
	2	cloves garlic, minced
	1	tsp. ground cumin
	½	tsp. cinnamon
	¼	tsp. cayenne
	1	cup sliced carrots
	3	cups cubed sweet potatoes or butternut squash
	1	head of cauliflower cut into florets
	2	medium to large tomatoes, chopped
	~	water
	~	salt
	~	pepper

Steps

In wide pot, heat the oil over medium high heat. Add the onions and sauté until they begin to soften, about 5 minutes. Add garlic and spices and sauté about one minute more. Add the vegetables in order, sautéing until the color of the added vegetable deepens, usually just a few minutes. (The vegetables should provide enough liquid as they cook but add some water if the pan seems too dry.) Cover the pan, lower the heat to a simmer and cook until the vegetables are tender, about 10 minutes. Serve with rice.

This content is from the Eamon’s recipes collection.

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