Ingredients:
Fresh Beans(cut 1/2 inch long)- 1 cup
Carrots( cut 1/2 inch long)-1 cup
Bell peppers cut ( any color)- 1/2 cup
Cabbage(Shredded)- 2-3 cups
Organic Black beans- 1 can
Celery- 1 cup
Thai Coconut milk(optional)- 1 can
Himalayan salt to taste
Any other vegetable of your choice
Water - 2 cups
Lemon juice- 1 tbsp
For Seasoning:
Olive oil- 1 tbsp
Coriander powder- 1 tsp
Jeera powder- 1 tsp
Green chilli paste - 1/2 tsp
Turmeric- 1/2 tsp
Black pepper powder- a pinch
Method:
Cut and wash all the vegetables. In a large stock pot add water. Add beans and cook on a medium flame. When beans is half done(5-7 mins) add carrots, bell pepper, celery. Cook for 2-3 mins and add cabbage. After all the veggies are soft and crunchy add black beans. Add salt and coconut milk. Mix well.
Add seasoning to the cooked veggies and simmer for a minute or two. Finally add lemon juice and serve hot.
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