|
Ingredients
|
Quantity
|
|
zucchini
|
3
|
|
Japanese eggplant
|
2
|
|
Red bell pepper
|
1
|
|
Cauliflower
|
1 pound
|
|
Broccoli
|
1 pound
|
|
Carrots – peeled
|
2
|
|
Coriander seeds
|
1 tsp
|
|
Vegetable oil
|
2 tbsp
|
|
Unsalted butter
|
1 tbsp
|
|
Onions – diced
|
2 large
|
|
Garlic – minced
|
2 cloves
|
|
Minced fresh ginger
|
1 ½ tbsp
|
|
Cayenne pepper
|
½ tsp
|
|
Ground cumin
|
2 tsp
|
|
Ground turmeric
|
1 tsp
|
|
Salt
|
½ tsp
|
|
Chicken stock
|
2cups
|
|
Cilantro – for garnish
|
1 spring
|
Cut zucchini into 2-inch pieces. Slice eggplant into
1/2-inch-thick disks. Cut bell pepper into 2-inch cubes. Cut florets from
cauliflower and broccoli and cut stems into 1/2-inch-thick disks. Cut carrots
into 1-inch-thick pieces. Crack open coriander seed.
Heat oil and butter together in a large, shallow skillet. Add
onion, garlic, and ginger, and cook together over medium heat for about 10
minutes. When onions are translucent, add coriander, cayenne, cumin, turmeric,
and salt. Stir to mix well and cook for 5 minutes. Add chicken stock, mixing
thoroughly.
Add eggplant and carrots. Cover and cook for 15 minutes. Add
broccoli, cauliflower, and red bell pepper. Stir to mix well. Cover and cook
for 5 minutes. Add zucchini and cook uncovered for 5 minutes. Garnish with
sprigs of cilantro.
