Ingredients

• 2½ tbsp vegetable oil
• 1 tsp cumin seeds
• ½ medium onion
• sliced
• 1-2 green chillies
• sliced in half lengthwise
• ¾ tsp ground turmeric
• salt
• to taste
• 2 medium carrots
• peeled and chopped
• 2 medium potatoes
• peeled and cut into chunks
• ½ cucumber
• halved lengthwise
• seeds removed
• chopped into 1cm/½in pieces
• 100g/3½oz green beans
• topped
• tailed and chopped into thirds
• 50g/2oz shallots
• peeled and halved
• 10g/½oz fresh ginger
• peeled and roughly chopped
• 60g/2½oz desiccated coconut
• soaked in water to just cover
• 2 small handfuls frozen peas
• 12 fresh or dried curry leaves
• 5-6 tbsp plain yoghurt
• 1 tbsp coconut oil (optional)

Directions

• Heat the oil in a large non-stick pan. Add the cumin
• onion and chillies and cook until the onions are soft and beginning to colour.
• When the onions are cooked
• stir in the turmeric
• salt
• carrots and potatoes. Cover the pan and cook over a low heat
• stirring often. If necessary
• add a splash of water to prevent the vegetables from burning.
• After about 15 minutes
• add the cucumber and beans. Cover the pan again and cook for a further 5-10 minutes until all the vegetables are tender.
• Meanwhile
• place the shallots
• ginger and coconut (complete with its soaking liquid) into a blender. Blend to a fine paste before adding to the pan
• along with the peas. Cook for a further five minutes
• stirring thoroughly. Tear the curry leaves into the pan and stir in the yoghurt.
• To serve
• take the pan off the heat and pour the coconut oil over the vegetables
• if using. Spoon the mixture on to six serving plates and serve with basmati rice.