Title: Vegetables with Coconut Cream
Categories: Entree Vegetable Ethnic
Yield: 6 Servings

1	md	Eggplant (Aubergine)
3	md	Zucchini
1		Red capsicum
1		Green capsicum
3	md	Carrots
250	g	Green beans
300	g	Pce of pumpkin
60	g	Ghee
2	tb	Oil
2		Cloves garlic
1	sm	Red chilli, finely chopped
2	ts	Black mustard seeds
2	ts	Yellow mustard seeds
2	ts	Cummin seeds
1	c	Canned coconut cream
1	c	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.

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