Ingredients

3 Tbsp. olive oil
1 large onion, finely chopped
3 large garlic cloves, chopped
3 medium potatoes, cubed
1 C. zucchini, chopped
1/2 C. peas
1 C. green beans
2 medium tomatoes, chopped
1 tsp. cumin seeds
1/2 tsp. fenugreek seeds
4 each red chiles, crumbled
3 each bay leaves
8 C. vegetable stock
4 Tbsp. tomato paste
salt and pepper

Cooking Instructions

Heat olive oil over medium flame. Stir in the chopped onion and garlic and let them Saute for 5 to 8 minutes. The onion should be just turning soft. Add the rest of the vegetables, including the tomatoes, stir, reduce heat to low, cover and Saute for another 5 minutes. Stir in the cumin seeds, fenugreek, chiles and bay leaf. Saute for a further 1 minute. Pour in the stock, stir in the tomato paste. Bring to a full boil, cover and simmer for 15 to 20 minutes, or until all the vegetables are tender. Season with salt and pepper and serve with crusty home made bread.
 
 
"I have heard the grumblings of the sons of Israel; speak to them, saying, 'At twilight you shall eat meat, and in the morning you shall be filled with bread; and you shall know that I am the LORD your God.'" (Exodus 16: