vegetables in coconut curry sauce

Ingredients

• 1 head of cauliflower florets (about 4 cups)
• 2 medium carrots, peeled and cut into half rounds
• 2 zucchini, cut into founds
• 1 red bell pepper, cut into half strips
• 1 cup frozen peas
• ¼ cup canola oil or peanut oil
• 1 tablespoon mustard seeds
• 1 medium onion, minced
• 2 tablespoons garlic, minced
• ¼ teaspoon dried crushed red chile pepper
• 2 tablespoons ground coriander
• 1 teaspoon turmeric
• 1 teaspoon curry powder
• 1 teaspoon salt
• ½ teaspoon powdered cumin
• ½ teaspoon ground cardamom
• ¼ teaspoon cinnamon
• pinch ground cloves
• 2 cups coconut milk (use 1 can of pure coconut milk, 14 fl. oz.)
• Steamed vegetables
• 1 tablespoon honey (optional)