Indian Style Vegetables

March 11, 2016


Pre-heat oil on a pan (we used grape seed oil, but you can also use ghee, coconut oil, sesame oil)


Add your favorite spices (we used mustard seeds, cumin seeds, turmeric, cloves and curry) then chopped onion (or garlic), then  vegetables of your choice (we used sweet potato, cauliflower, Brussels sprouts, parsnip, frozen green peas, rainbow chard. Greens always go at the very end.


Cook on low heat for 20-30 min.


You can add just a little bit of water if it starts burning.



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Nina Yunovich

Certified Holistic Health Coach


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