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1
Take of warm water, and use your fingers to assist in dissolving the tamarind.
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2
Set this aside for approximately 5 minutes, and then use your fingers to dissolve more of the softened tamarind.
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3
Strain tamarind through a fine sieve into a bowl, pressing on the remaining tamarind to press juice through (as much as you can).
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4
Once you have pressed the juice through as much as you can, discard the solids.
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5
In your blender or food processor, grind coconut, onions, cumin, 1/2 tsp of the turmeric, 1/4 tsp of the cayenne, and about 1/2 cup water, and process/grind/blend into a moist paste and then set aside.
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6
Take potatoes, carrots, eggplant, zucchini, green beans, chile, salt, remaining 1/4 tsp turmeric, remaining 1/4 tsp cayenne, and 1 1/4 cups water in a medium pot.
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7
Bring to a boil over medium-high heat, and cook until vegetables begin to soften, approx 5 minutes.
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8
Add cucumbers, peas, and reserved tamarind juice, and cook for 1 minute more.
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9
Then add your coconut paste from your blender to vegetables, reduce heat to medium-low, and allow to simmer until sauce is thick, approx 10 minutes.
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10
If in the meantime (while simmering) the sauce becomes too thick to simmer, thin with a bit of water.
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11
Add curry leaves and coconut oil, and simmer for 2 minute longer.
