Meera Sodha’s vegan recipe for leek, mushroom, kale and pea subji

There are usually plenty of leftover vegetables at the bottom of our fridge, due to writing recipes for this column and for my new book. My husband and I take it in turns to create something from whatever is lurking down there, which we’ve rebranded to the much more fun-sounding ‘fridge bingo’. This subji – a mixed vegetable Indian stir-fry – was the result of this experimentation, and we enjoyed it so much that we wrote it down in our little notebook of recipes we keep by the hob.

Put the cumin and fennel seeds in a mortar, and bash until they’re fairly well ground.

Heat the oil in a large frying pan for which you have a lid, then add the ground spices and the mustard seeds, and stir-fry for a minute, until the cumin turns a shade darker. Add the onion and cook, stirring often, until soft – around six minutes – then add the garlic and cook for two minutes more.

Add the leeks and cook until they’ve softened and unravelled – around five minutes – then add the mushrooms. It will seem as if there are too many to fit in the pan, but they will soon wilt.

 Source : theguardian