This colourful, low-fat meal is so versatile, you never have to serve the same platter twice! For endless variety, try mixing and matching broccoli florets, sliced parsnip, cubed turnip, and sliced okra with the vegetables used in the version below. (Serves 6)
1) Scrub potatoes and place in a saucepan covered with water. Bring to a boil, reduce heat, and simmer until merely tender, about 10 minutes. Drain, set aside.
2) Cut cauliflower into small florets, put into a saucepan along with green and/or yellow beans cut into halves, carrots, and green peas. Bring to a boil, reduce heat, and simmer until carrot is tender. Drain, set aside.
3) In a large skillet or wok, heat olive oil and sauté onion, sweet pepper, chillies or jalapeños (or to suit taste), garlic, and ginger root. Sauté 1 minute, then push mixture to back of pan.
4) To the front of pan add coriander seeds, cumin seeds, black mustard seeds, yellow mustard seeds, and turmeric. Sauté until the seeds start to pop and then stir together with the sautéed vegetables in pan.
5) Add the pre-cooked cauliflower/carrot mixture and stir-fry until heated through.
6) Season with black pepper and a squirt of lemon juice.
7) Garnish with toasted coriander and/or sesame seeds upon serving.
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