Sauteed Spring Vegetables with Spices

1. 1

   Put a pan of water on to boil, as you'll need this later to blanch the beans and asparagus.

2. 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. 3

   Wait for them to pop, then add the onion.

4. 4

   Fry the onion for 6 to 8 minutes, until translucent and soft but not brown, then add the garlic and leeks.

5. 5

   Meanwhile, throw the beans and asparagus into the pan of boiling water for 2 to 3 minutes to blanch them.

6. 6

   Stir the leeks occasionally and keep cooking them until they are soft and lose their shape.

7. 7

   Then add the turmeric, chili powder, coriander, and salt and stir to mix.

8. 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. 9

   Serve with a squeeze of lemon, some rice, or some buttered chapatis.

* Per serving · 4 servings · Values may vary.