Vegetable In Coconut Curry Sauce

• 1 head cauliflower floret (4 cups)
• 2 carrots, peeled and cut into half rounds
• 1 red bell pepper, cut into strips
• 1 cup peas, frozen
• 1/4 cup oil
• 1 tablespoon mustard seeds
• 1 onion, chopped fine
• 2 tablespoons garlic, minced
• 1/4 teaspoon dry crushed red pepper
• 2 tablespoons ground coriander
• 1 teaspoon turmeric
• 1 teaspoon curry powder
• 1 teaspoon salt
• 1/2 teaspoon powdered cumin
• 1/2 teaspoon cinnamon
• 1/2 teaspoon ground cardamom
• 1 pinch ground cloves
• 14 ounces coconut milk
• 1 tablespoon honey (optional)
• steamed rice

1. Steam vegetables separately until al dente. Set aside.
2. Meanwhile heat in a medium pot oil and mustard seeds. When seeds start to pop add onion, garlic and crushed red pepper. Saute till translucent 5 to 10 minutes. Reduce heat to low add coriander, turmeric, curry powder, salt, cumin, cardamom, cinnamon, cloves and cook on low for 3 minutes.
3. Add coconut milk and simmer (do not boil) for 2 minutes.
4. Fold in steamed vegetables and honey if using. Heat through about 3 to 5 minutes. (do not boil).
5. Serve over Rice.

cauliflower, carrots, red bell pepper, peas, oil, mustard seeds, onion, garlic, red pepper, ground coriander, turmeric, curry powder, salt, powdered cumin, cinnamon, ground cardamom, ground cloves, coconut milk, honey, rice

Taken from www.food.com/recipe/vegetable-in-coconut-curry-sauce-395398 (may not work)