INGREDIENTS (4 servings)

2 tablespoons  corn OR canola oil

2 green chili peppers, finely chopped

pinch of tumeric, and 1/4 teaspoon turmeric

pinch of red chili powder, and 1 teaspoon red chili powder

salt to taste

3 medium-sized red or yellow potatoes, chopped in large pieces

1/4 cup water

1 small head of cauliflower, chopped in large pieces

2  red sweet peppers,  cut in half down the middle

2 orange sweet peppers, cut in half down the middle

2  yellow sweet peppers, cut in half down the middle

1 teaspoon crushed cumin

1/2 cup cilantro  leaves wash and cut very small

METHOD.

1. On medium heat, heat oil in pan and add green chilis.  Cook for 15 seconds.  Add a pinch of tumeric and red chili powder.  Immediately add  potatoes with 1/4 cup of water.  Add salt to taste.  Cover pan and cook for 3 minutes.

2.  Add cauliflower and sweet peppers, mix well and cook for 3-5 minutes.  Stir frequently to avoid sticking to the pan.

3.  Add cumin, measured tumeric and measured red chili powder.  Add salt to taste.  Cook an additional 2 minutes.

4.  Add cilantro and turn off stove.  Cover pan until ready to serve.

Enjoy!   Serve hot with gluten free lentil flatbread.