1. Prep vegetables as described above. Steam until somewhat tender. Set aside.
2. Combine all spices minus the mustard seeds in a bowl and combine until mixed thoroughly.
3. Heat oil and mustard seeds in a large pot. When seeds begin to pop add bowl of spices and cook for 2-3 minutes on LOW heat. Don’t allow the spices to burn. Smell the aroma!
4. Add coconut milk and simmer for 2 minutes.
5. Fold in vegetables and cook for another 1-2 minutes.

Yummy over steamed rice!