Spiced vegetables
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Potatoes |
| 1 | each | Broccoli head, include stem |
| 5 | larges | Carrots, sliced |
| 1 | small | Cauliflower, chopped |
| 1 | medium | Onion, finely chopped |
| ½ | cup | Ghee |
Directions
Depending on the size of the potatoes, either leave them whole or quarter them, but do not cut them too small. Chop the broccoli, reserving the inner stem, but discarding the fibrous outside. Chop the head.
Over boiling water, steam the potatoes, broccoli stem, carrots & cauliflower. After 10 minutes, add broccoli heads & steam until vegetables are just tender.
In a heavy pot, saute the onions in the ghee till they are transparent. Mix in all the steamed vegetables except the broccoli.
Cover & cook for 6 to 8 minutes, stirring often. Add broccoli & cook for another 5 minutes. Serve with bread.
"The Africa News Cookbook"
Related recipes
- Curried vegetables
- Curried vegies
- Easy curried vegetables
- Indonesian spiced vegetables
- Jamaican spiced vegetables
- Seasoned mixed vegetables
- Spiced beets
- Spiced carrot strips
- Spiced cauliflower
- Spiced grilled vegetables
- Spiced roasted root vegetables
- Spiced vegetable couscous
- Spiced vegetable pasties
- Spiced vegetable rice
- Spiced vegetables with coconut
- Spicy baby vegetables
- Spicy mixed vegetable salad
- Spicy stir fried vegetables
- Spicy vegetable soup
- Spicy vegetable stew