Vegetables In Coconut Curry Sauce

Hope you enjoy this, it is one of my favorites:
 
Vegetables in Coconut Curry Sauce
Prep time; 20 minutes
Cooking time: 50 minutes
Serves; 6

Ingredients

• Vegetables
• 1 head of cauliflower florets (about 4 cups)
• 2 medium carrots, peeled and cut into half rounds
• 2 zucchini, cut into found
• 1 red bell pepper, cut into half strip
• 1 cup frozen pea
• 1 medium onion, mince
• 2 tablespoons garlic, mince
• ¼ teaspoon dried crushed red chili pepper (more or less to taste)
• Spices
• 2 tablespoons ground coriande
• 1 teaspoon turmeri
• 1 teaspoon curry powde
• 1 teaspoon sal
• ½ teaspoon powdered cumi
• ½ teaspoon ground cardamo
• ¼ teaspoon cinnamo
• pinch ground clove
• Other
• 2 cups coconut milk (use 1 can of pure coconut milk, 14 fl. oz.
• ¼ cup canola oil or peanut oi
• 1 tablespoon mustard seeds
• 1 tablespoon honey (optional)

Steps:

1. Steam cauliflower, carrots, zucchini, bell pepper and frozen peas until al dente
2. Heat oil and mustard seeds in a medium sized pot
3. When seeds start to pop, add onion, garlic and red chili pepper and sauté until the onions are is translucent
4. Add spices and mix and cook for 3 minutes on low heat
5. Add 2 C coconut milk and simmer, but do not allow to boil
6. Fold in steamed vegetables
7. Add 1 T honey if desired
8. Serve with steamed rice