I came across a recipe for a single vegetable Indian Dish. I purposely made it different by using a mix of vegetables, also by roasting the vegetables instead of boiling them. I also ACCIDENTALLY made it different by leaving a few things out….I thought it tasted done…. Well it’s delicious anyway. Portion size is always difficult to tell. For me this is 6 side servings.

Ingredients for around 6 servings

2 small broccoli crowns (the stemless broccoli tops that Safeway sells) – break down to florets

3 carrots – peeled if not organic and cut on diagonal half inch thick

1 onion – rough chop with pieces big enough that you want to eat

1/4 cabbage – rough cut

1 red bell pepper – stem & seeds removed, cut in strips

1 Tablespoon olive oil (this is to spray on the vegetables I don’t think that I used much more than a tablespoon)

2 Tablespoons coconut oil

1 Tablespoon brown mustard seeds

1 branch curry leaves (around 12 leaves Asiana Market sells them…I buy them and keep them in my freezer)

2 shallots – fine chopped

3 garlic cloves – ground to paste

1 serrano chili – fine chop

2 teaspoons ground cumin

1 teaspoon turmeric

1/2 teaspoon sea salt

1/4 teaspoon ground black pepper

Directions

Set the oven to 425 degrees F

The broccoli cooks faster than the other vegetables. The broccoli either gets it’s own pan or goes on an end of a baking sheet so you can remove it when it’s done.

The vegetables go on baking sheets and get LIGHTLY sprayed with olive oil. Note that the broccoli will cook faster than the other vegetables. In my oven the broccoli was perfect in 20 minutes. The remaining vegetables took another 15 minutes. The timing might differ slightly because of size of vegetable or oven difference.

While the vegetables are cooking you can make the delicious sauce.

In a small fry pan on medium heat add the coconut oil, curry leaves and the mustard seeds. Keep cooking until you hear the seeds popping. Now add the shallots, garlic, and chili. Cook until shallots look transparent. Now add the cumin, turmeric, salt, and pepper. Turn off heat. Pick out the curry leaves. Pour onto vegetables when done.

Enjoy!!!