green beans and potato in a medium-sized pan. Add 250ml/8fl oz water.
Bring to the boil
add the peas
then cover
turn the heat to medium and cook for four minutes or until the vegetables are just tender.
Meanwhile
put the coconut
chillies and salt in the bowl of a food processor. Add 150ml/5fl oz water and blend to form a fine paste. Set aside. (You can always finely chop by hand
but you may want to wear gloves when chopping chillies)
When the vegetables are just cooked
add the chilli paste. Stir and simmer gently for five minutes.
Add the tomatoes
yoghurt and garam masala. Stir gently to mix well. Bring to the boil
reduce the heat and simmer gently for 2-3 minutes or until the potatoes are cooked through.
To serve
place the vegetable curry into a serving dish and garnish with the fresh coriander.
