Vegetable Stew with Coconut Milk

This is a prefect recipe for winter

Ingredients:
2 tablespoons oil or butter
1 teaspoon cumin seeds
1 medium size onion, sliced
2 inch ginger chopped
1 teaspoon garlic paste
1 teaspoon turmeric powder
1/2 teaspoon cumin powder
1/2 teaspoon cilantro powder
1/2 teaspoon black pepper powder
1/2 teaspoon red chilli powder
2 tablespoons tomato paste
1 can (14oz/400 ml) coconut milk
2 cups squash, diced
2 cups cauliflower florets
1 cup broccoli florets
1 cup celery, diced
1/2 cup carrots, diced
1/2 cup green peas (frozen/fresh)
2 1/2 cups of water
Salt to taste
Few drops of fresh lime juice (1/3 lime)
Few twigs of green cilantro leaves, finely chopped to garnish

Preparation:
Heat oil or butter in a large deep pan on a medium flame.
Add cumin seeds. Stir for few seconds.
Add sliced onions. Saute until onions are soft and translucent.
Add chopped ginger and garlic paste. Saute well for 1-2 minutes.
Add turmeric powder, cumin powder, cilantro powder, black pepper powder, red chilli powder, and tomato paste.
Stir well until a uniform mixture is formed.
Add 1 cup of water.
Add florets of cauliflower and cover with the lid.
Cook for 1- 2 minutes.
Open the lid. Add squash, carrots, and celery. Mix well.
Cover the lid and cook for 1-2 minutes.
Open the lid. Add florets of broccoli, peas, and coconut milk. Stir well.
Add 11/2 cups of water. Mix well.
Simmer for 2-3 minutes until stew is done or desired consistency/thickness is reached.
Squeeze fresh lime juice. Garnish with fresh cilantro leaves.
Serve hot with steamed rice or garlic bread or bread of your choice (toasted/untoasted)
Enjoy:)