Spicy Veggies

Name: Spicy Veggies
Ingredients: 2 tablespoons vegetable oil; 14 teaspoon black mustard seeds; 12 lb new potato; 14 lb shallot, quartered; 12 baby eggplant, cut into chunks; 14 lb fresh green beans or 14 lb frozen green beans; 14 lb fresh peas or 14 lb frozen peas; 14 cup canned chopped tomato; 3 -4 teaspoons curry paste; 1 tablespoon fresh cilantro leaves, chopped

10 ingredients

8 steps

Ingredients

2 tablespoons vegetable oil
14 teaspoon black mustard seeds
12 lb new potato
14 lb shallot, quartered
12 baby eggplant, cut into chunks
14 lb fresh green beans or 14 lb frozen green beans
14 lb fresh peas or 14 lb frozen peas
14 cup canned chopped tomato
3 -4 teaspoons curry paste
1 tablespoon fresh cilantro leaves, chopped

Directions

1

Heat the oil in a large frying pan over medium heat.
2

Saute the mustard seeds until they pop.
3

Remove from pan and set aside.
4

Stir in the poatotes and shallots, reduce heat, cover and simmer for 5 minutes.
5

Stir in the eggplant, beans, peas and tomatoes.
6

Mix in the curry paste and half the coriander.
7

Cover and simmer for 20 minutes, stirring occasionally.
8

Add the mustard seeds and sprinkle with the remaining coriander leaves before serving.