Caribbean Curried Vegetables

2 tablespoons vegetable oil
2 teaspoons brown or black mustard seed
1 medium onion, cut into bite-size pieces
2 cloves garlic, minced
1 tablespoon curry powder, preferably Madras, or more as needed
2 medium carrots, scrubbed well, then cut into bite-size pieces
1 small head cauliflower, trimmed and cut into bite-size pieces (3 1/2 cups)
3 Yukon Gold potatoes, scrubbed well, then cut into bite-size pieces (1 1/2 pounds total)
15 ounces canned, no-salt-added chickpeas, drained and rinsed
1 medium jalapeño chili pepper, stemmed, seeded and minced
Kosher salt
Freshly ground black pepper
1 cup regular or low-fat coconut milk
1 1/2 cups water
Leaves from 1 sprig thyme

Heat the oil in a large saute pan over medium heat. Once the oil shimmers, add the mustard seed. Cook for 1 to 2 minutes; you’ll hear the seeds sizzle and pop a bit, and they’ll become fragrant.

Stir in the onion; cook for 5 minutes or until softened, then stir in the garlic and curry powder. Cook for 30 seconds, then add the carrots, cauliflower, potatoes, chickpeas and jalapeño; season lightly with salt and pepper. Cook for 3 to 5 minutes, then stir in the coconut milk and water. Cover and cook for 15 minutes or until the vegetables are tender, stirring once or twice; uncover and cook for 8 minutes.

Toss in the thyme leaves. Taste, and add salt, pepper and/or more curry powder, as needed.

Serve warm or at room temperature.

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