Vegetables with coconut cream

Yield: 4 Servings

Ingredients:

1 md Eggplant (Aubergine)
3 md Zucchini
1 Red capsicum
1 Green capsicum
3 md Carrots
250 g Green beans
300 g Piece 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 Cumin seeds
1 c Canned coconut cream
1 c Plain yoghurt

Instructions:

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.