Ingredients
1 teaspoon canola oil
1 teaspoon curry powder
1 teaspoon ground cumin
1/8 teaspoon red pepper flakes
1‑1/2 teaspoons minced seeded jalapeño pepper*
2 cloves garlic, minced
3/4 cup chopped red bell pepper
3/4 cup thinly sliced carrots
3 cups cauliflower florets
1/2 cup water, divided
1/2 teaspoon salt
2 teaspoons finely chopped fresh cilantro (optional)
Preparation
Heat oil in large nonstick skillet over medium-high heat. Add curry powder, cumin and red pepper flakes; cook and stir about 30 seconds. Stir in jalapeño pepper and garlic. Add bell pepper and carrots; mix well. Add cauliflower; reduce heat to medium. Stir in 1/4 cup water; cook and stir until water evaporates. Add remaining 1/4 cup water; cover and cook about 8 to 10 minutes or until vegetables are crisp-tender, stirring occasionally. Add salt; mix well. Sprinkle with cilantro and garnish, if desired.
