recipes
Mixed Seasonal Vegetables with Fennel, Cumin and Mustard Seeds
25
Jan
Jan
My favorite way to eat and shop for food is seasonally. I mainly shop for fresh produce at farmers market. When I do shop at my local grocery store, I stick to whatever looks fresh and is in season at the moment. For this particular recipe, I am using fresh cauliflower, broccoli and red peppers. You may substitute any veggies you love.
Ingredients
- 1 cup broccolini
- 1 cup yellow pepper
- 1 cup red pepper
- 1 tbs organic sunflower or coconut oil
- 1 tsp each of mustard, fennel and cumin seeds
- 1 tsp turmeric powder or 2 tsp fresh grated
- 1 tbs garlic and ginger, minced
- Salt and black pepper to taste
Instructions
1
Cut all the veggies in one inch bite size pieces.
2
Heat oil in a large heavy bottom pan on medium heat.
3
Add all seeds and toast for 30 seconds on medium heat.
4
Add all the veggies, garlic, ginger, turmeric, salt and black pepper.
5
Mix well to incorporate all the spices through out the veggies.
6
Sauté on high heat for 10 minutes.
7
Enjoy!
