Ingredients

• 1 large onion, peeled and quartered

• 3 tbsp plus 2 cups water

• 1 cup fresh coriander leaves and stems, plus 1/4 cup minced leaves to garnish

• 10 - 12 fresh green chili

• 3 tbsp oil

• 12 shallots (hari payaz), peeled and cut into wedges.

• 10 fresh or dried curry leaves

• 3 cloves garlic, minced

• 1 half-inch piece of fresh ginger, peeled and minced

• 1 tsp salt

• 1/2 tsp ground turmeric

• 1 tsp ground coriander (grinding it yourself makes all the difference in the world with coriander)

• 1 tsp ground cumin

• 1 1/2 cups green peas

• 1/2 lb green beans, trimmed and cut into 1-inch lengths

• 2 carrots, peeled and diced

• 1 potato, peeled and diced (about 3/4 cups)

• 2 cups coconut milk (or just use one can)

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Cooking Directions

• Make a paste by blending the onion, 3 tbsp water, coriander leaves and stems (minus the 1/4 cup reserved leaves), and chili peppers.

• Heat the oil over medium and sauté the shallots, curry leaves, ginger, and garlic for 3 minutes.

• It’s going to stick so add a little water a tbsp at a time as needed. Stir constantly.

• Then add the paste from the blender and the salt. Cook for 5 minutes.

• Now add the rest of the spices and all the vegetables and stir for one minute. You want to stir the seasonings into the veggies before adding the water.

• Now add the 2 cups water, bring the pot to a boil, reduce the heat to medium-low, and cover for 15 minutes, stirring occasionally. If the vegetables aren’t tender after 15 you can give them another 5.

• Then add the coconut milk and minced coriander leaves. Taste and adjust salt. If it’s too thick add a little water. If too thin, boil gently until thick enough to suit your tastes. I like to reserve a little coconut milk from the can to add. Every brand of coconut milk is different – some are higher fat and therefore creamier, and some are pretty milky and you’ll need more. Some just don’t taste like anything. This should be slightly sweet and thick without being chowder-like. I’d recommend organic coconut milk (not cream since it’s just too thick), and the heavier the can, the better. That means there’s more cream in the can and less water.