Recipe - Quick Creamy Coconut Vegetables

1 md Eggplant (Aubergine)
3 md Zucchini
1 Red capsicum (bell pepper)
1 Green capsicum (bell pepper)
3 md Carrots
250 g Green beans
300 g Pce of pumpkin
60 g Ghee
2 tablespoon Oil
2 Cloves garlic
1 small Red chilli, finely chopped
2 teaspoon Black mustard seeds
2 teaspoon Yellow mustard seeds
2 teaspoon Cummin seeds
1 cup Canned coconut cream
1 cup Plain yoghurt

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.

Compiled: Imran C.
Posted to EATL Digest 28 Dec 96

From: "Imran C." imranc@ONTHENET.COM.AU

Date: Mon, 30 Dec 1996 13:17:30 +1000