2 1/2 tablespoons vegetable oil
1/2 medium onion, sliced
1 to 2 green chiles, sliced in half lengthwise
1 teaspoon cumin seeds
2 medium carrots, peeled, and chopped
2 medium potatoes, peeled, and cut into chunks
3/4 teaspoon ground turmeric
1/2 cucumber, halved lengthwise, seeds removed, and chopped into 1/2-inch pieces
3 1/2 ounces green beans, topped, tailed, and chopped into thirds
2 ounces shallots, peeled, and halved
1/2 ounce fresh ginger, peeled, and roughly chopped
2 1/2 ounces desiccated coconut or finely chopped unsweetened flaked coconut, soaked in water to just cover
2 small handfuls frozen peas
12 fresh or dried curry leaves*
5 to 6 tablespoons plain yogurt
1 tablespoon coconut oil, optional
Serving suggestion: Basmati rice
This recipe is deceptively easy and adapts to most vegetables.
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