Meat-free, side dish, vegan

ingredients available locally when in season

Curried Carrots, Peas and Cabbage

• 2 tsp vegetable oil or ghee
• 1 tsp black mustard seeds
• 1/4 green cabbage, thinly sliced
• 2 carrots, peeled and julienned
• ½ cup frozen peas, thawed
• ½ tsp curry powder
• Salt to taste

Heat oil or ghee in a skillet over medium heat. Add mustard seeds and cook until they begin to pop, add cabbage and carrots and cook, stirring frequently, for 3 minutes or so until tender but still a bit of crunch to them. Add curry powder, and salt to taste and stir to coat vegetables. Add thawed peas and cook, stirring, for one minute longer to heat through.

Serve hot or at room temperature.