Here is a very typical Silvi vegetable preparation. I made it from vegetables that were hangin’ out in my fridge. All of these veggies are in season in the wintertime. Thumbs up for that.
Yea.. honestly, this recipe is iconic at this point in my life. Big deep dish of vegetables, stewed until soft with a light yet spicy smattering of spices and drizzled with delicious oil. Enjoy!
- oil for the pan (coconut oil is great, by the way)
- 3 medium potatoes, diced
- 2 medium onions, diced
- 2 carrots, sliced
- 1 large head (2 lb?) cauliflower, cut and broken into bite-size bits
- 2 tsp. red chili flakes
- 1 tsp. black mustard seeds
- 1 tsp. fennel seeds
- 1 tsp. coriander seeds
- 1 tsp. curry powder mix — mine is heavy on the black pepper
- 1/2 tsp. salt (or more to taste)
- black pepper to taste
- roasted sesame oil to taste
Dice the potatoes and stick them in a deep, lidded wok or … wok equivalent, with the oil. If you have an electric stove, turn it on now to medium heat. Prep the onions and stick ’em in too. Toss the vegetables in the oil once it is melted, or immediately if you are using liquid cooking oil. Cover and saute until about 1/3 of the way cooked. Meanwhile, prep the carrots and cauliflower. Wait until the onions look like they’re thinking about turning colour, but not quite getting to it yet. The edges of the potatoes are beginning to soften. At this point, add the rest of the veggies, and toss. Then add the spices and toss again. Add 1/2 cup of water to the pan, and cover. Cook until all is soft but not over-done (10 min? 15?). Remove from heat and drizzle sesame oil over it all. Add salt or any spices if the blend is not quite right. Enjoy alone, with rice, or as part of a component meal.