Ingredients: 2 tsp coconut oil 1 slit green chili 1 tsp ginger paste Bay leaf 2 to 3 bits of cinnamon 4 to 5 cloves 8 to 10 whole peppercorns 1 sprig of curry leaves 1 carrot, chopped 1 potato, peeled and cubed 8 to 10 beans, cross cut into 1” pieces 1⁄2 of a head of cauliflower, cut into florets
1⁄2 cup of green peas 2 cup coconut milk 1 tsp salt or to taste
Method: In a deep pan, put 1 tablespoon coconut oil, when the oil is hot, not smoking, put in the chilli and ginger paste and stir i around for few seconds. Add rest of spices, curry leaf, bay leaf, cinnamon, cloves, peppercorns and once they start to sizzle in oil put in the curry leaves.
After few seconds stir in the vegetables carrot, potato, beans, cauliflower, and peas cover the vegetables and allow them to cook for about 4 to 5 minutes in medium heat.
Stir in coconut milk and allow the vegetables to simmer until they are cooked. Increase the heat little.