Five Spice Veg
Serves: 4-6
  • 4 TB mustard oil
  • 1 large potato diced
  • 2 carrots diced
  • ½ small cauliflower broken into small florets
  • ½ small cabbage sliced thin
  • 1 cup green peas
  • 1 cup diced tomatoes (or two tomatoes cut into chunks)
  • 1 jalapeno or thai chili pepper minced
  • ½ bunch cilantro chopped
  • 1 tsp black mustard seeds
  • 1 tsp cumin seeds
  • 1 tsp fennel seeds
  • 1 tsp nigella seeds
  • 1 tsp fenugreek seeds
  • 1 tsp ground coriander
  • 1 tsp turmeric
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 tsp salt, to taste
  1. Add 2 TB mustard oil to large pan heated to medium. Wait for oil to smoke. Reduce heat to medium low. Add potatoes and carrots. Stir fry for a few minutes. Add a small amount of water, approximately ¼-1/2 cup, cover and cook around 5 minutes. Remove potatoes and carrots to separate bowl. Add cauliflower to pan and cook for a few minutes until beginning to be tender. (Don't overcook.) Remove cauliflower from pan. Add remainder of mustard oil, 2 TB. Wait until smoking at medium heat. Add all seeds. Cook and stir until sizzling and beginning to pop, just a minute or so. Add all other spices and minced pepper. Stir and cook for a minute. Add potatoes, carrots, cauliflower, and tomatoes. Cook until vegetables are desired tenderness. Add cabbage and peas. Cook for 1-2 minutes until peas are heated through. Serve topped with cilantro.
Recipe by NextGoodMeal at