2 peeled waxy potatoes
2 peeled carrots
3/4 cups sliced onion
2 fresh green chiles, serrano or Thai, split lengthwise
4 teaspoons coriander
1/2 teaspoon cumin
1/4 teaspoon cayenne
1/8 teaspoon black pepper
1/8 teaspoon turmeric
1/4 teaspoon fennel seeds, finely ground with a mortar and pestle or coffee grinder
1 (1-inch) piece cinnamon
3 whole cloves
1 1/2 teaspoons salt
1 cup cauliflower florets
1/2 cup cut up green beans, 1-inch lengths
1 cup coconut milk
1/2 cup frozen peas
2 tablespoons vegetable oil
1/2 teaspoon mustard seeds
2 dried red chiles
12 to 18 fresh curry leaves
1 1/2 tablespoons finely chopped shallots or onion
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