Cauliflower, Green Beans, & Peppers with Sweet Potato
Indian spices make these vegetables tasty and special! This is a unique recipe created by my mother-in-law and me. Vegan-friendly, gluten-free, dairy-free, detox-friendly, nutritious and delicious!
Ingredients
- 1/2 tsp panch foron (fenugreek, fennel, cumin, nigella, and black mustard seeds)
- 1 fresh chili/jalepeno
- 1 dried red chili (or you could use red chili flakes)
- 1 Tbsp fresh ginger, thinly sliced then julienned (thin strips)
- 1 sweet potato (medium), cubed
- 1 medium head of cauliflower, 1 1/2" florets
- 2 cups green beans cut into 1 1/2" pieces (I cut them at a slant, but you can cut them anyway you wish)
- 6-8 colored mini sweet peppers or 1-2 bell peppers, cut into 1 inch pieces (I cut them into strips and then cut them again in half)
- 1 tsp turmeric powder
- 2 tsp cumin-coriander powder
Instructions
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Heat 1 tsp of your favorite cooking oil (I like avocado or grapeseed oil) into a deep pan, along with the following spices: panch foron, fresh chili, and dried red chili. If you don't want any heat in this dish, eliminate the chilis and replace with a bay leaf for flavor.
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Once you smell the fragrance of the spices, add fresh ginger, sweet potato, cauliflower, green beans, and peppers. You may need to turn the heat up with this many vegetables in your pan. Sear for 1-2 minutes, then stir and cover to allow all the vegetables to cook.
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Once the vegetables release some moisture (~10 minutes), add turmeric powder, cumin-coriander powder, and salt to taste. Stir to combine all the spices and cover to allow all the flavors to come together. Once the veggies are tender (~20 minutes of cooking), garnish with cilantro (optional) and enjoy!