Recipe for Vegetables with Coconut Cream

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Yield:

6 Servings

Ingredients:

Amount	Ingredient
1 med	Eggplant (Aubergine)
3 med	Zucchini
1 x	Red capsicum
1 x	Green capsicum
3 med	Carrots
250 gm	Green beans
300 gm	Pce of pumpkin
60 gm	Ghee
2 tsp	Oil
2 x	Cloves garlic
1 sm	Red chilli, finely chopped
2 tsp	Black mustard seeds
2 tsp	Yellow mustard seeds
2 tsp	Cummin seeds
1 cup	Canned coconut cream

Instructions:

Instructions: Cut all vegetables into thin 6cm strips. Heat ghee and oil in large pan, add garlic, chilli, mustard and cumin seeds, cook stirring 1 minute. Add vegetables, cook, stirring a few minutes or until vegetables are just tender; add coconut cream and yoghurt, stir until heated through.

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