This is a tasty Indian-based vegetable stew, known as an alicha. You could use other vegetables here, of course, zucchini, summer squash, bell peppers, beets, corn (kernels or chunks of cob)…

2 T vegetable oil
2 c coarsely chopped onions
2 c sliced carrots
2 c diced potatoes
2 c shredded or sliced cabbage
1 T peeled, minced fresh ginger or 1/4 t powdered ginger
1/2 ground turmeric
1 t mustard seed or 3/4 t powdered mustard or 1 T prepared mustard
2 T tomato paste, or ketchup
1 c water or (vegetable) broth, plus extra if needed
1 t salt
2 c chopped green beans
pepper, to taste
yogurt or sour cream, for serving, optional

1. Heat the oil in a large pot over medium-low heat. Add the onions, carrots, potatoes, and cabbage and cook, stirring occasionally, for about 10 minutes, until the onion has softened. Stir in the ginger, turmeric, mustard seed, and tomato paste. Add the water and salt, bring to a simmer, then cover and simmer for about 10 minutes. Add the green beans and cook, covered or not, until all the vegetables are tender, another 15 minutes. If you need to, add some extra liquid to keep a stew-like consistency. Stir in some pepper. Taste for seasonings and serve, with yogurt or sour cream, if you like.