Vegetable In Coconut Curry Sauce - cooking recipe

Ingredients

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

Preparation

Steam vegetables separately until al dente. Set aside.
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.
Add coconut milk and simmer (do not boil) for 2 minutes.
Fold in steamed vegetables and honey if using. Heat through about 3 to 5 minutes. (do not boil).
Serve over Rice.