CURRIED POTATOES WITH CAULIFLOWER

1 tablespoon mustard seeds (preferably brown)

1 tablespoon canola oil

2 cups onions; chopped

1/2 teaspoon sugar

1/2 teaspoon salt

salt & freshly ground black pepper; to taste

3 cloves garlic; minced

1 tablespoon ginger; minced

1 regular-sized jalapeno pepper; seeded & minced

1 1/2 tablespoons ground coriander

1 tablespoon curry powder (preferably Madras)

3 cups peeled, all-purpose potatoes; cut into chunks

2 cups water

1 head cauliflower; cut into small florets

2 cups carrots; sliced

2 tablespoons fresh cilantro; chopped

2 tablespoons nuts (such as almonds or cashews); chopped & toasted

1. In a small, dry skillet, toast mustard seeds over low heat, stirring constantly, until they start to pop, about 2 minutes. Transfer to a small bowl to cool.

2. In a Dutch oven or soup pot, heat oil over medium-low heat. Add onions, sugar and 1/2 teaspoon salt. Cook, stirring occasionally, until deep golden, about 10 to 15 minutes. (Add 1 or 2 tablespoons water if mixture starts to burn.) Add garlic, ginger, jalapenos, coriander, curry powder and the toasted mustard seeds; cook, stirring, until fragrant, about 2 minutes more.

3. Add potatoes and water; bring to a simmer. Cover and cook until tender, about 10 minutes. Add cauliflower and carrots and simmer, covered, until tender and the sauce has thickened, about 10 minutes more. Adjust seasonings with salt and pepper. Transfer to a serving dish or individual plates and garnish with cilantro and toasted nuts.

Yields 4 servings (Serving size = about 1 1/2 cups)

CALORIES: 295; PROTEIN: 11g; CARBS: 51g; FAT: 7g; SODIUM: 355mg; CHOL: 1mg; FIBER: 8mg.

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