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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Old cook book recipe. (no potatoes) Ingredients:
3 tablespoons vegetable oil |
1 onion, sliced |
1 teaspoon ground cumin |
1 teaspoon chili powder |
2 teaspoons ground coriander |
1 teaspoon ground turmeric |
6 ounces cauliflower, broken into florets |
4 ounces cut green beans |
6 ounces carrots, diced |
4 tomatoes, peeled and chopped |
1 1/4 cups vegetable broth, hot |
Directions:
1. Heat oil in a large saucepan, add onion and cook 5 minutes until softened. Stir in cumin, chile powder, coriander, and turmeric; cook 2 minutes. Add cauliflower, green beans, and carrots, tossing them in the spices until coated.
2. Add tomatoes and broth and cover. Bring to a boil, then reduce heat and simmer 10 to 12 minutes or until vegetables are just tender. Serve hot.
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