Title: Vegetables with coconut cream
 Categories: Main dish, Vegetables, Indian
      Yield: 4 Servings
 
      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
 
  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.