Indian-Style Vegetable Stir Fry

• 1 teaspoon canola oil
• 1 teaspoon curry powder
• 1 teaspoon ground cumin
• 1/8 teaspoon red pepper flakes
• 11/2 teaspoons minced seeded jalapeno 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)

1. Heat oil in large nonstick skillet over medium-high heat. Add curry powder, cumin and red pepper flakes; cook and stir about 30 seconds.
2. Stir in jalapeno pepper and garlic. Add bell pepper and carrots; mix well. Add cauliflower; reduce heat to medium.
3. 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.
4. Add salt; mix well. Sprinkle with cilantro and garnish, if desired.

canola oil, curry powder, ground cumin, red pepper, pepper, garlic, red bell pepper, carrots, cauliflower florets, water, salt, fresh cilantro

Taken from www.epicurious.com/recipes/member/views/indian-style-vegetable-stir-fry-50125649 (may not work)