Seasoned Vegetable Noodles

2 teaspoons olive oil1 teaspoon cumin seeds1 teaspoon mustard seeds1 teaspoon turmeric powder4 cups water3 curry leaf stems (each stem will have 8-10 leaves, see note)1 medium red potato, cubed, unpeeled2 medium tomatoes, diced1 cup green peas2 finger hot peppers, cut in small pieces,1 cup mung bean sprouts (see note)1 medium onion, chopped2 garlic cloves, peeled and thinly sliced2 teaspoons salt2 teaspoons raw shelled peanuts (optional) 1/2 pound whole wheat or white spaghetti1 lime, juiced1 bunch cilantro, choppedHeat oil in 5-quart saucepan on medium heat for 3-5 minutes. Add cumin, mustard seeds and turmeric just 2 to 3 seconds, until they pop. Add water, curry leaves, potato, tomatoes, peas, peppers, sprouts, onion, garlic, salt and peanuts, if using. Cover pan and bring to a boil, reduce to medium and simmer for 15 minutes.Break spaghetti in half or thirds, add to pot and cook, covered, on low heat, until tender, about 10-15 minutes. Remove from heat, squeeze lime juice over all. Top with cilantro just before serving.Serves four.Cook's note: Look for curry leaves and mung sprouts at an Indian grocery store.Nutrition values per serving: 328 calories, 5 g fat (1 g saturated), 63 g carbohydrates, 12 g fiber, 14 g protein, 0 cholesterol, 1,206 mg sodium.