Ingredients:

1. 2 tablespoon vegetable oil
2. 1 medium courgette, cut into small 1-cm chunks
3. 50g cauliflower, cut into small 1-cm chunks
4. 50g carrot, cut into small 1-cm chunks
5. 50g long bean, cut into small 1-cm chunks
6. 50g peas, cut into small 1-cm chunks
7. A hand full of curry leaves (fresh or dried)
8. Half tablespoon freshly ground corriander seed
9. 1 red onion, finely chopped
10. 1 white onion, finely chopped
11. 3 cloves garlic, minced
12. 2 tablespoons turmeric powder
13. 1 teaspoon minced ginger
14. A pinch of ground black pepper
15. 400ml coconut milk
16. 2 tablespoons ground almond
17. 1 cup Vegetable stock
18. salt to taste (optional)

Preparation:

1. Heat oil in a wok, or a large saucepan till it's nearly boiling.
2. Pour in ground corriander seed, minced garlic, red onion and white onion, stir and cook under medium heat till the mixture is soft and pasty.
3. Add in courgette, cauliflower and carrot, stir and cook for about 10 minutes.
4. Now add in long bean and peas, then the ground almond. Continue to cook for another 5 minutes, stir regularly.
5. Add in turmeric, ground black pepper and curry leaves, stir and mix well.
6. Pour in coconut milk and vegetable stock. Bring to a boil, then simmer it over low heat till it is brought down to about 2/3.
7. Add a little salt to taste, serve with steaming hot boiled rice.
8. Serve 3-4.

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