Winter Vegetable Jalfrezi

• 6 ounces green beans
• 2 large carrots, cut into 2-by- 1/4-inch sticks
• 1 red or green bell pepper, cut into 1/4-inch strips
• 4 medium red potatoes (10 ounces), peeled
• 2 tablespoons vegetable oil
• 2 medium garlic cloves, sliced paper thin
• 1 tablespoon finely julienned fresh ginger
• 1 long, hot green chile, seeded and cut into 1/4-inch dice
• 1 teaspoon cumin seeds
• 2 medium scallions, cut into 1-inch lengths
• 1 medium onion, coarsely chopped
• 1 medium tomato, coarsely chopped
• Salt
• 1 1/2 teaspoons ground coriander
• 1/2 teaspoon freshly ground pepper
• 1/4 teaspoon ground turmeric

1. In a medium saucepan of boiling salted water, cook the green beans until crisp-tender, about 3 minutes.
2. Using a slotted spoon, transfer the beans to a colander and rinse under cold water.
3. Repeat with the carrots, cooking them until barely tender, about 5 minutes.
4. Repeat with the bell pepper, cooking it for about 1 minute.
5. Add the potatoes to the saucepan and boil until tender, about 10 minutes.
6. Drain the potatoes and cut them into 1-inch chunks.
7. Heat the oil in a large skillet.
8. Add the garlic, ginger, green chile and cumin seeds and cook over low heat until fragrant, about 3 minutes.
9. Add the scallions and onion and cook until softened, about 5 minutes.
10. Add the tomato, season with salt and cook over moderate heat until the liquid evaporates, about 2 minutes.
11. Add the vegetables, coriander, pepper and turmeric and season with salt.
12. Cook, stirring, until the vegetables are heated through, about 3 minutes.
13. Serve hot.

green beans, carrots, red, red potatoes, vegetable oil, garlic, ginger, long, cumin seeds, scallions, onion, tomato, salt, ground coriander, freshly ground pepper, ground turmeric

Taken from www.foodandwine.com/recipes/winter-vegetable-jalfrezi (may not work)