Curried Vegetables

From Cooking for Consciousness

3 Tbs oil
1 tsp black mustard seeds
½ tsp whole cumin seeds
2 tsp turmeric
1 tsp salt
6 c vegetables, diced (for example: zucchini, carrots, onions, peppers, tomatoes, eggplant)

Heat oil.
Add mustard and cumin. When mustard seeds “dance,” add all remaining ingredients, stirring quickly to avoid burning the spices. Turn down heat. Cover and simmer until vegetables are tender.
If too dry, add a little water.