Indian Vegetable Medley

This recipe takes a bit of time to assemble, but if you use fresh ingredients, it's a powerhouse of nutrition and worth the effort! This recipe makes 4 servings if you are eating it for a main course.

1 medium eggplant, cubed
3 medium zucchini, cubed, or julienned

Prepare these two ingredients first, sprinkle them with salt, and cover in a colander. Try to let them sit for about an hour to draw out the bitter juices. Rinse, and dry.

1 red pepper, sliced
1 green pepper, sliced
3 carrots, cut into rounds
1 c chopped spinach
1 c sweet potato, cubed or cut into sticks

2 cloves garlic, mashed and minced
2 t cumin seeds or powder
2 t EACH black and yellow mustard seeds (I didn't have black on hand and did fine without them)

1/8 cup coconut oil
1/8 cup olive oil

1 c coconut milk or cream
1 c whole plain yogurt

Instructions
Heat oils in a large pan. You may need to do two rounds if your pan isn't big enough!

Saute garlic, mustard seeds, and cumin for a minute.

Add vegetables and saute til tender, about 10 minutes.

Add coconut and yogurt, stirring frequently, til the sauce thickens. Serve with dosas!