1. Finely dice the carrots. 2. Peel and dice the potatoes. 3. Put the carrots and potatoes in a medium-size saucepan with 1 teaspoon salt. 4. Add water just to cover. Don't add too much water now, just enough to cook the vegetables. You can always add more water as needed. 5. Bring the mixture to a boil over medium-high heat. Reduce heat to medium and cook 7 minutes. 6. Meanwhile, take out 1/4 cup unsweetened coconut. I usually use frozen and defrost it in the microwave. 7. Roughly chop two jalapeno chilies. 8. Put the coconut and chilies in a spice grinder and puree. If necessary add 1-2 teaspoons of water. 9. Add the coconut mixture to the boiling potatoes in the saucepan. 10. After the potatoes have cooked for 7 minutes, add 1 cup frozen green beans, 1/4 cup frozen lima beans. and 1 teaspoon ground coriander or ground cumin. 11. Stir to blend, adding a bit more water if needed. 12. Cook another 5 minutes. 13. Add the frozen peas and cook 2 more minutes. 14. Check the vegetables. If the vegetables are tender and the consistency of the gravy is not too thick or too thin, you may turn off the heat. 15. If you have a curry that is too runny, you may need to mix 2-4 teaspoons of chickpea flour with a little water and add to the curry to thicken it up. 16. Once the curry is ready, in a small frying pan put the oil, mustard seeds and (split white) urad dal. Heat over high heat until the mustard seeds are popping and the dal (lentil) is light brown. 17. Quickly stir the curry leaves into the hot oil with the mustard seeds, then add everything to the vegetables in the saucepan. 18. You may substitute and use different vegetables if desired. ---------------------------------------------------------------------------
Nutrition
Ingredients
