Vegetable kurma

Method

1. Peel 200 g (~1 medium) potato and 140 g (~1½ medium) carrot and cut into 2 cm cubes. Cut 100 g beans into 3 cm pieces and 160 g cauliflower into small florets.
2. Slice 120 g (~1 medium) onion, chop 100 g (~1 medium) tomato, finely chop 10 g ginger and 4 cloves garlic, and slit 1 green chilli lengthways.
3. Heat 1 tbsp coconut oil in the kadai on medium. Add ¾ sprig curry leaves and the onion and cook 5 minutes until soft.
4. Add the ginger, garlic and green chilli and stir 1 minute. Add the tomato and cook 3 minutes until soft.
5. Add the potato, carrot, beans, cauliflower, 1 tsp salt and 480 ml (about 2 cups) water. Bring to the boil, then cover and cook on medium-low for 10 to 12 minutes, until a knife slides easily into the potato.
6. While it cooks, grind 80 g coconut and 1½ tsp garam masala with 160 ml (about ¾ cup) water in the small mixer jar to a smooth paste.
7. Stir in the coconut paste and 80 g frozen peas. Simmer on low for 5 minutes until the gravy is creamy and the peas are bright green. Do not boil hard.
8. Lift out the green chilli before serving a toddler.

Tips

• Use a bag of frozen mixed vegetables instead of chopping if the night is busy. Good with chapati in the next day's lunchbox.

Keeping and freezing

• Fridge: keeps 2 days in a lidded box. Cool it within an hour of cooking.
• Freezer: does not freeze well; eat within the fridge time.

Good to know

• Asthma: buy frozen grated coconut without sulphites (220–228).
• Toddlers: take their portion out before adding chilli or pepper.