Although it's not exactly fat-free or low in calories, it makes a delicious, warming and vegan start to the New Year, especially if you're doing Veganuary.
- 1 onion, chopped
- 1 stick of cinnamon
- 4 green cardamoms, pierced with a knife or lightly crushed with your thumb
- a sprig of fresh or dried curry leaves
- 2 large cloves of garlic, crushed
- 1 tbsp. grated, fresh ginger
- 2 thin, green chilies, slit in half
- 2 medium potatoes, peeled and cut into small chunks
- 2 medium carrots, peeled and cut into batons or slices
- 1 cup of green beans, cut into 1"/2.5cm pieces
- 2 cups of sliced mushrooms
- 2 cups of broccoli florets or 1 cup of frozen peas
- 1 tin coconut milk
- ½ cup boiled water, optional
- 1 tsp sugar, optional
Add the onion and whole spices and cook for a few minutes on a medium heat.
Add the garlic, ginger and chillies and cook for a further 2 minutes.
Throw in the green beans and potatoes along with the coconut milk.
Simmer for 10 minutes with the lid on, until tender.
Add the mushrooms and broccoli/peas and simmer for a further 5 minutes.
Season with salt, black pepper and sugar, to taste.
Add some of the water to thin the sauce if needed.
Serve with rice, appam, roti or paratha.