Curried
								Vegetables

- 1 carrot, sliced
- 1 cup cauliflower florets
							 (frozen cauliflower is fine)
- 3 tbsp margarine
- 1 onion sliced
							 lengthwise
- 1 shallot, chopped
- 2 tsp medium curry powder
- 2 tbsp
							 flour
- 14 oz. diced tomatoes (canned is fine)
- salt and pepper to
							 taste
- 1 cup canned chickpeas
- 1/4 cup vegetable stock
- 1/2 cup
							 cashews
 
Cook the carrot and cauliflower in boiling water until tender
							 and set aside. Sauté the onion and shallot in 3 tbsp 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
							 Dosasand basmati rice. These are available in
							 most grocery stores. To "jazz" it up, try our Spicy
							 Basmati Rice.