50g |
desiccated coconut |
2 1/2 tablespoons |
vegetable oil |
1 teaspoon |
cumin seeds |
1/2 |
medium onion, peeled and sliced |
1-2 |
green chillies, slit lengthwise but left whole |
1/4 teaspoon |
turmeric |
|
salt, to taste |
2 |
medium potatoes, peeled and cut into quarters lengthwise and then sliced crosswise on the diagonal |
2 |
medium carrots, peeled and cut into fat batons |
15cm |
piece of cucumber, halved lengthwise, seeds scooped out and cut crosswise into 1cm pieces |
100g |
green beans, topped and tailed and sliced lengthwise on the diagonal into three |
50g |
shallots, peeled and halved |
10g |
fresh ginger, peeled and roughly chopped |
2 handfuls |
frozen peas |
12 |
curry leaves |
5 level tablespoons |
plain yoghurt |
1 tablespoon |
coconut oil, (optional) |