MIXED VEGETABLES
Serves 6-8
Flavourful, colourful, lightly spiced and very healthy, this recipe can be eaten as an accompaniment to mains or as a ‘salad’!
Ingredients
2-4 carrots, cut into matchsticks
300g beans, stringed and cut diagonally
½ cauliflowers, cut into slices, leave some stems
2 TBS olive oil
1 tsp black/brown mustard seeds
1 dry, red chilli
3 garlic cloves, crushed
3 tsp finely grated ginger
1 ½ TSP turmeric powder
½ tsp chilli powder (optional)
Salt to taste
Method
1. Heat oil in a pan and add mustard seeds and red chilli – oil should be hot, the mustard seeds will splutter; dry, red, chilli (if using) should turn black.
2. Add garlic, ginger, turmeric and chilli and fry, stirring for 2 minutes.
3. Add the carrots, beans and cauliflower and stir over medium heat till vegetables are tender but still crisp.
4. Sprinkle with salt, cover and cook for 5 minutes – serve immediately.
Serves 6-8
Flavourful, colourful, lightly spiced and very healthy, this recipe can be eaten as an accompaniment to mains or as a ‘salad’!
Ingredients
2-4 carrots, cut into matchsticks
300g beans, stringed and cut diagonally
½ cauliflowers, cut into slices, leave some stems
2 TBS olive oil
1 tsp black/brown mustard seeds
1 dry, red chilli
3 garlic cloves, crushed
3 tsp finely grated ginger
1 ½ TSP turmeric powder
½ tsp chilli powder (optional)
Salt to taste
Method
1. Heat oil in a pan and add mustard seeds and red chilli – oil should be hot, the mustard seeds will splutter; dry, red, chilli (if using) should turn black.
2. Add garlic, ginger, turmeric and chilli and fry, stirring for 2 minutes.
3. Add the carrots, beans and cauliflower and stir over medium heat till vegetables are tender but still crisp.
4. Sprinkle with salt, cover and cook for 5 minutes – serve immediately.
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