This is an easy, colorful stir fry that is so full of nutrition.
2 carrots, peeled and diced
half head broccoli, florets separated
half head cauliflower, florets separated
2 inch pc. ginger, peeled and julienned
half cup oil (I use refined coconut oil, all the benefits without the overpowering taste)
half tsp. cumin seeds
half tsp. of black mustard seeds
half tsp. garam masala
half tsp. cayenne pepper
salt to taste
- Add oil to a heated wok and cumin and mustard seeds. Let sizzle for a few seconds.
- Add ginger. Let it cook a minute or two until slightly browned.
- Toss in all the vegetables. Add the garam masala, cayenne and salt and cook about 10-15 minutes. A splash of water during cooking will help soften and steam the vegetables. They should be cooked but crunchy.
- Remove from heat and serve with a squeeze of lemon. Pairs deliciously with some soothing khichri.