Tridoshic Vegetable curry #2

Preparation time: 35 minutes Serves: 8-10
-Vata, -Pitta, -Kapha

1 cup green string beans or asparagus, fresh, chopped
½ cup ripe tomato, chopped in ½ inch cubes(optional, omit for Pitta)
1 ½ cups potatoes, cubed in ½ inch pieces
¼ cup baby lima beans(optional)
½ cup carrots, sliced
½ bunch spinach (or other greens) well-washed, chopped
1 to 2 tbsp sunflower oil
1 tsp black mustard seeds
1 tsp cumin seeds
1 tsp turmeric powder
1 tsp curry powder, mild
3 cups water
1 tbsp coriander powder
1 tsp sea salt
1 hot green pepper, chopped(as garnish for kapha only)

Wash, dry and chop vegetables. In large deep pan heat oil; add cumin and mustard seeds. When the mustard seeds pop, add tomatoes, curry powder and turmeric.cook 3 to 4 mins over medium heat. Add remaining ingredients, including water. Mix well. Cook for 20-25 mins over medium heat or until soft. Garnish with fresh chopped coriander leaves if available.

Comment: This goes well with rice, barley, bulgur, or millet and a spinach-mushrrom salad.