Preparation

• 1
  1. First wash and prepare the vegetables. Cut the courgette, broccoli and green beans into small pieces. Peel the potato and carrots then chop them into small pieces too. [You can use other combinations of vegetables instead if you wish.]
• 2
  2. Grate the fresh coconut and chop the cashew nuts very finely. Heat the sesame oil in a wok over a low heat, then stir-fry the coconut and cashew nuts gently for a few minutes to brown them. Remove them from the heat, allow to cool and then grind together into a paste and set aside to be added later.
• 3
  3. Peel and chop the ginger finely, peel and crush the garlic then blend them both together into a paste.
• 4
  4. Heat the sunflower oil in a large wok and add the mustard seeds
• 5
  be warned, they will pop! After a minute or two, add the fresh curry leaves. Stir in the ginger and garlic paste then the shallots, and stir-fry for 2-3 minutes to soften the shallot. Next sprinkle in a little salt and a grinding of black pepper, the chilli powder, turmeric and the tomatoes, chopped, and cook for another minute or two.
• 6
  5. Add the carrot and potato and cook gently for about 5 minutes, then add the broccoli, beans and courgette and cook for a further 5 minutes, stirring constantly to prevent them from sticking. Stir in the coconut and cashew paste. Pour in the hot stock and then the coconut milk, a little at a time, stirring to mix them in well. Simmer and stir occasionally for 20-25 minutes, or until the vegetables are cooked through and soft. Serve, sprinkled with fresh coriander leaves, accompanied by naan bread or a portion of rice.