Spiced Mixed Vegetables

Vary the vegetables in this dish but whatever you do, don't overcook.

Serves 6

2 Yellow Squash, halved

240g Butternut Pumpkin - Peeled and diced

240g green beans - topped tailed and cut in half

quater of a small cauliflower - cut in florets

half a small cabbage - sliced thickly

3 tablespoons peanut oil

1/2 teaspoon cumin seeds

1/2 teaspoon black mustard seeds

sprig of fresh curry leaves

1 onion, finely chopped

2 cloves garlic, chopped

1 teaspoon finely grated fresh ginger

1 teaspoon ground tumeric

1/2 teaspoon Garam Masala

salt to taste

Prepare vegetables and have them ready.

In a large saucpan heat the oil and fry cumin, mustard seeds and curry leaves for one minute, stirring constantly.

Add onion, garlic and ginger and fry until onion is soft.

Stir in Tumeric and Garam Masala.

Add Squash, pumpkin, beans and cauliflower.

Cook, stirring, over medium heat until vegetables are half cooked, then add cabbage and toss together until vegetables are tender but still crisp.

Sprinkle with salt and mix well.

Serve immediately with rice.

For that Luke's Special alternative add zuccini and celery to the mix. Once done add chopped mushrooms and serve with Quinoa and refried beans instead of the rice. mmmm