Sauteed Spring Vegetables with Spices

• 3 tablespoons canola oil
• 1 teaspoon mustard seeds
• 1 large onion, finely chopped
• 4 cloves of garlic, crushed
• 3 large leeks, very finely cut into rings
• 8-9 ounces mixed spring vegetables, such as green beans and snow peas, chopped into 1-inch pieces
• 9 ounces asparagus, chopped into 1-inch pieces
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon chili powder
• 1/2 teaspoon ground coriander
• 3/4 teaspoon salt
• 2 handfuls of peas (frozen are fine)
• Lemon wedges, to garnish

1. Put a pan of water on to boil, as you'll need this later to blanch the beans and asparagus.
2. Put the oil into a wide-bottomed, lidded frying pan on a medium heat and, when it's hot, add the mustard seeds.
3. Wait for them to pop, then add the onion.
4. Fry the onion for 6 to 8 minutes, until translucent and soft but not brown, then add the garlic and leeks.
5. Meanwhile, throw the beans and asparagus into the pan of boiling water for 2 to 3 minutes to blanch them.
6. Stir the leeks occasionally and keep cooking them until they are soft and lose their shape.
7. Then add the turmeric, chili powder, coriander, and salt and stir to mix.
8. Drain the blanched veg and add to the pan along with the peas, leave them to cook for a couple of minutes, then take off the heat.
9. Serve with a squeeze of lemon, some rice, or some buttered chapatis.

canola oil, mustard seeds, onion, garlic, leeks, mixed spring vegetables, ground turmeric, chili powder, ground coriander, salt, peas, lemon wedges

Taken from www.cookstr.com/recipes/saut_ed-spring-vegetables-with-spices (may not work)