1 small cauliflower

½ pumpkin

½ red cabbage

300g mushrooms

2 big onions

1-2 clove of garlic

30g ginger

1 cup of peas

Extra virgin olive oil

Cumin, coriander seeds, cardamom

2 red chillies (if you like chillies)

1 teaspoon of sumac

1 teaspoon of salt

Half a cup of water or vegetable stock



  1. Start by adding the extra virgin olive oil to a thick pan, large enough to contain all the ingredients. Stove should be on a medium heat
  2. When the extra virgin olive oil is hot, add the onions and ginger, stir for 1 minute and then add the garlic.
  3. After 2 minutes, add the cauliflower and the pumpkin and allow to cook for 3 minutes
  4. Then followed add finely sliced red cabbage. Cover with a lid and keep cooking for 5-6 minutes making sure to stir occasionally, so it doesn’t stick.
  5. Then add the peas, mushrooms, and teaspoon of salt, followed by a mixture of cumin, cardamom, and crushed coriander seeds. Add half a cup of water to make sure the food does not stick to the pan and cover for another 5 minutes.
  6. When the water has evaporated remove the lid and finish by raising the heat of the stove for the last 1-2 mins.
  7. Let it rest in the pan for a couple of minutes and then serve in a large bowl with some sumac to give it a middle eastern twist.