Fragrant Vegetables

• 2 tablespoons olive oil
• 3 large onions, sliced thin
• 2 teaspoons minced garlic
• 2 teaspoons ground cumin
• 1 teaspoon ground cinnamon
• 1 tablespoon grated fresh ginger
• 1/4 to 1/2 teaspoon hot red-pepper flakes
• 8 ounces carrot sticks
• 8 ounces cauliflower florets
• 1 pound broccoli florets
• 1 28-ounce can plum tomatoes, drained
• Freshly ground black pepper to taste
• Salt, if desired
• Fresh coriander, if desired

1. Heat oil in skillet and saute onions until golden and very soft.
2. Stir in garlic, cumin, cinnamon, ginger and hot pepper flakes and cook, stirring, about 1 minute.
3. Add carrots and cook 5 minutes.
4. Stir in caulifower and broccoli.
5. Crush the drained tomatoes in your hand directly into the skillet.
6. Season with black pepper.
7. Cover and simmer about 10 minutes so flavors can meld.
8. Add salt, if desired.
9. Serve over couscous, sprinkled with fresh coriander leaves, if desired.

olive oil, onions, garlic, ground cumin, ground cinnamon, ginger, hot redpepper, carrot, cauliflower, broccoli florets, tomatoes, freshly ground black pepper, salt, fresh coriander

Taken from cooking.nytimes.com/recipes/1674 (may not work)