A mouth-watering and easy way to get the nutrition on the table. An assortment of vegetables (usually 3 and traditionally potatoes, cauliflower, and peas but can be any other colorful combo) are deliciously sauteed with fragrant spices. I have combined cauliflower, carrot, and broccoli for an extra slow-carb kick. The kids will love it too!
2 carrots, peeled and diced
half head broccoli, florets separated
half head cauliflower, florets separated
2-inch ginger, peeled and julienned
half cup coconut oil
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.