Colorful Spring Skillet

2026 June 12

As spring bursts into life and blooms in a riot of colours, why not bring a splash of colour into your kitchen too! This spring stir-fry, featuring potatoes, carrots, broccoli, courgettes and kohlrabi, makes for a colourful and fresh change. Spices such as coriander, cumin and curry, along with the sauce made with pepper and mustard, add a lovely flavour.

Method

Boil the potatoes. Meanwhile, heat the ghee in a saucepan over a low heat, briefly fry the spices in it, then add the carrots and kohlrabi. Leave to simmer for about 5 minutes, then add the courgettes. Cook until everything is al dente. Peel the boiled potatoes, slice them and place them in a greased roasting tin or ovenproof dish. Finally, cook the broccoli in salted water for 5 minutes, drain it and spread it over the potatoes along with the remaining vegetables.

To make the sauce, fry the flour in ghee until golden, then add the cream and ¼ litre of water. Add salt, pepper, mustard powder, stock cube and Parmesan cheese, and bring to the boil briefly, stirring continuously. Pour the sauce over the vegetables.

This quick-to-prepare pan-fried dish goes particularly well with fresh salads, a coconut lassi, spicy dhals and, for dessert, a refreshing fruit salad.

Source: ‘The Delicious Cuisine of Ayurveda – Eating with Body and Soul’ by Dr Ernst Schrott and Cynthia Nina Bolen