Ingredients (use vegan versions):

• 1/4 lb. cauliflower
• 1/4 lb green beans
• 1/4 lb red and green bell peppers
• 3-4 dried red chillis, broken roughly
• 1 teaspoon cumin seeds
• 1/4 lb carrots
• 1/3 cup chopped tomatoes
• 2 teaspoon grated ginger root
• 3-4 plump garlic cloves (chopped or crushed)
• 1 green chil, chopped
• 2-3 tablespoon cilantro leaves

Directions:

Cut cauliflower into small flowerretts. trim Greenbeans and cut into 3-4
pieces. Cut red and green bell peppers into small squares. Peel and dice
carrots. Pam a pan, add chilis, breaking them in the pan, and the cumin seed.
As they sizzle, add tumeric, quickly add all the vegies, mix and simmer
2 minutes. Add ginger, garlic, and green chilis and stir to blend. Lower
heat, cover pan tightly and steam cook vegies 12-15 minutes. Add cilantro
leaves and serve.

Serves:

Tags: Chili, Pie, Tomato, Vegan