2 lb (900 g) potatoes, peeled and cooked
1 lb (450 g) fresh or frozen broccoli, in sprigs
110 g (4 oz) green beans, sliced
6 tbsp vegetable oil
1/2 tsp whole black mustard seeds
110 g (4 oz) sweetcorn
2 oz (50 g) celery, chopped
110 g (4 oz) red pepper, chopped
1 large onion, peeled and chopped
2 cloves garlic, peeled and crushed
1 tsp garam masala
1 small pinch cayenne pepper
1 pinch of salt
1 lb (450 g) fresh or frozen broccoli, in sprigs
110 g (4 oz) green beans, sliced
6 tbsp vegetable oil
1/2 tsp whole black mustard seeds
110 g (4 oz) sweetcorn
2 oz (50 g) celery, chopped
110 g (4 oz) red pepper, chopped
1 large onion, peeled and chopped
2 cloves garlic, peeled and crushed
1 tsp garam masala
1 small pinch cayenne pepper
1 pinch of salt
method
1. Allow the cooked potatoes to cool.
2. Cook the broccoli and green beans until just tender then freshen under cold running water and drain.
3. Heat the oil in a large non stick frying pan, or wok, and when very hot throw in the mustard seeds.
4. When they begin to 'pop', add the broccoli, green beans, sweetcorn, celery, red pepper, onion and garlic.
5. Turn down the heat and stir fry for about 10 minutes.
6. Season with the garam masala, cayenne pepper and salt.
7. Continue stirring and frying until thoroughly heated.
2. Cook the broccoli and green beans until just tender then freshen under cold running water and drain.
3. Heat the oil in a large non stick frying pan, or wok, and when very hot throw in the mustard seeds.
4. When they begin to 'pop', add the broccoli, green beans, sweetcorn, celery, red pepper, onion and garlic.
5. Turn down the heat and stir fry for about 10 minutes.
6. Season with the garam masala, cayenne pepper and salt.
7. Continue stirring and frying until thoroughly heated.
serving amount
serves 6
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