Spicy Veggies

• 2 tablespoons vegetable oil
• 14 teaspoon black mustard seeds
• 12 lb new potato
• 14 lb shallot, quartered
• 12 baby eggplant, cut into chunks
• 14 lb fresh green beans or 14 lb frozen green beans
• 14 lb fresh peas or 14 lb frozen peas
• 14 cup canned chopped tomato
• 3 -4 teaspoons curry paste
• 1 tablespoon fresh cilantro leaves, chopped

1. Heat the oil in a large frying pan over medium heat.
2. Saute the mustard seeds until they pop.
3. Remove from pan and set aside.
4. Stir in the poatotes and shallots, reduce heat, cover and simmer for 5 minutes.
5. Stir in the eggplant, beans, peas and tomatoes.
6. Mix in the curry paste and half the coriander.
7. Cover and simmer for 20 minutes, stirring occasionally.
8. Add the mustard seeds and sprinkle with the remaining coriander leaves before serving.

vegetable oil, black mustard seeds, potato, shallot, baby eggplant, green beans, fresh peas, tomato, fresh cilantro

Taken from www.food.com/recipe/spicy-veggies-46484 (may not work)