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| 1 x ca. 450 g | New potatoes, diced |
| 2 | Brocolli heads, up to 3 |
| 3 gross | Carrots sliced |
| 6 | Cauliflower florets, up to 8 chopped |
| 2 Esslöffel | Margarine, or ghee up to 3 Tbsp |
| 1 | onion finely chopped |
| 2 | cloves garlic |
| 1 Teelöffel | Tumeric |
| 1 Teelöffel | Nutmeg, ground, up to 2 tsp |
| 1 Teelöffel | Cinnamon ground |
| 1 | Ginger piece, 1/2" long peeled & finely chopped |
| 1 | Clove, Salt and Pepper |
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Instructions:
First steam or boil the potatoes, chopped brocolli stalks and the carrots for 10 minutes or so until nearly ready. Then add the brocolli heads and cauliflower pieces and steam or boil together for another 4 minutes until all the vegetables are done. Drain. Next heat the margarine or ghee and saute the onion and garlic before adding the tumeric, nutmeg, cinnamon, ginger and clove. Then mix in the vegetables, season with pepper and salt and cook for 6-8 minutes, stirring frequently. Serve with millet or rice. Serves: 6
Mastered by Anne MacLellan
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