Beautiful, fresh, in-season vegetables combined with ginger, garlic and the flavours from
six spices, in the form of Kashmiri Rub, and with the crunch of nigella seeds.
1 tbsp coconut oil
1 tbsp garlic, crushed
1 tbsp ginger, grated
2 tbsp Spice Fusion Kashmiri Rub
4 cups chopped mixed vegetables
(e.g. carrot, beans, red capsicum, mushrooms and zucchini)
2 tomatoes, diced
1 cup water or vegetable stock
Salt and cracked pepper
1 tsp nigella seeds
Coriander or parsley leaves
Heat the oil in a heavy-based saucepan, add the garlic, ginger and Kashmiri Rub and
cook for 1 minute until fragrant.
Stir in the vegetables, tomatoes, and water or stock and season with salt and pepper.
Bring to the boil, then turn the heat down and simmer for about 15 minutes or until
vegetables are cooked and liquid has reduced.
Remove from stove and sprinkle over nigella seeds, and coriander or parsley.