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1
Finely dice the carrots.
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2
Peel and dice the potatoes.
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3
Put the carrots and potatoes in a medium-size saucepan with 1 teaspoon salt.
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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.
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5
Bring the mixture to a boil over medium-high heat. Reduce heat to medium and cook 7 minutes.
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6
Meanwhile, take out 1/4 cup unsweetened coconut. I usually use frozen and defrost it in the microwave.
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7
Roughly chop two jalapeno chilies.
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8
Put the coconut and chilies in a spice grinder and puree. If necessary add 1-2 teaspoons of water.
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9
Add the coconut mixture to the boiling potatoes in the saucepan.
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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.
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11
Stir to blend, adding a bit more water if needed.
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12
Cook another 5 minutes.
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13
Add the frozen peas and cook 2 more minutes.
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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.
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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.
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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.
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17
Quickly stir the curry leaves into the hot oil with the mustard seeds, then add everything to the vegetables in the saucepan.
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18
You may substitute and use different vegetables if desired.
