Serves 4
fresh coconut 3 cups, grated
cumin powder 1/2 tsp
garlic cloves 2, minced
mixed vegetables 3 cups, sliced, cut into 6cm batons
white onions 2, finely sliced
green chillies 6 small, halved lengthways
salt 2 tsp
ground turmeric 1/2 tsp
chilli powder 1/2 tsp
tomatoes 3, sliced
coconut oil 1 1/2 tbsp
curry leaves 2 tbsp, fried
Combine the coconut, cumin and garlic to make a paste. Put 3 cups of water into a large saucepan and bring to a boil. Add the vegetables, onions, green chillies, salt, turmeric and chilli powder and cook until the vegetables are soft.
Add the tomatoes and cook for another 5 minutes until soft. Add the coconut paste and cook for 2 minutes, stirring, then stir through the coconut oil and fried curry leaves. Serve warm.