Ingredients

1 TBs – Ghee
1 tsp – Cumin seeds
1 tsp – Turmeric powder
1 TBs – Garlic thinly sliced
2 cups – Broccoli florets
1 cup – Carrots thinly sliced (Julienne cut)
½ cup – Corn kernel (fresh or frozen)
1 cup – Purple cabbage, thinly sliced
½ cup – Red Bell pepper finely chopped
½ cup – Yellow Bell Pepper finely chopped
¼ cup – Onion, finely chopped
1 tsp – Salt to Taste
1 tsp – Black Pepper to Taste
½ cut – Lemon juice and zest
¼ cup – Extra Virgin Olive Oil (EVOO)

Directions

• Heat a pan on medium. Toss in cumin seeds to toast and add ghee as cumin starts to be a fragment.
• Add garlic and turmeric to saute for about 1 minute until slightly soft.
• Now add broccoli florets, corn, and carrots and use a spatula to mix everything, and cover with a lid for 3 minutes.
• Lift the lid off to check if the carrots and broccoli are soft, if it is not as desired soft, cover with the lid for 2 more minutes. We do want the color of the broccoli and carrots to be vibrant and not overcooked.
• Turn off the heat and pour out the cooked veggies into a salad bowl. Then add the rest of the ingredients- cabbage, red and yellow bell pepper, onion, lemon zest and juice, and EVOO. Taste and adjust salt and pepper to taste.