For the vegetable curry, wash the vegetables, peel the carrots, potatoes and pumpkin. Cut the green beans into pieces about 2 cm long, the carrots into small cubes, the pumpkin into pieces about 1 x 1 cm, the potatoes into 5 mm thick slices.
Put everything together with the peas and about 400 ml water, turmeric and chili powder in a pot and simmer for 15 minutes, season with salt, about half of the liquid should have evaporated at the end of the cooking time.
Soak the shredded coconut with a little water to make a paste. Wash the chili pepper, cut into fine rings and add to the coconut porridge with the cumin and yogurt.
Together with the curry leaves, add to the fully cooked vegetables and mix well together without heat, do not let it boil. Arrange the vegetable curry and serve.
Preparation Tip:
The vegetable curry is best served with rice. When choosing vegetables, you can always vary according to season and taste.
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