South Indian Mixed-Vegetable Curry

• Salt
• 2 medium carrots (about 6 ounces), peeled and cut into 1/2-inch dice
• 1 cup green beans (flat or rounded), cut into 1/2-inch segments
• 1 cup peas, fresh or frozen and defrosted
• 3 tablespoons grated fresh coconut
• 6 tablespoons plain yogurt
• 1/41/2 teaspoon cayenne pepper
• 2 tablespoons olive or canola oil
• 1/2 teaspoon whole brown mustard seeds
• 1/4 teaspoon skinned urad dal or yellow split peas
• 1 dried hot red chili
• 1015 fresh curry leaves, or 6 basil leaves, torn up

1. Bring 1 cup water to a boil in a small pan.
2. When boiling, add 1/2 teaspoon salt and the carrots, beans, and peas.
3. Boil for about 34 minutes or until the vegetables are just tender.
4. Drain and put in a bowl.
5. Combine the coconut, yogurt, cayenne, and 1/2 teaspoon salt, stirring well to make a sauce.
6. Pour this over the vegetables.
7. Do not mix yet.
8. Pour the oil into a small frying pan and set over medium-high heat.
9. When hot, put in the mustard seeds, urad dal, and red chili.
10. As soon as the mustard seeds begin to pop, a matter of seconds, put in the curry leaves and then pour the oil and spices over the coconut-yogurt dressing.
11. Now mix the vegetables gently with the dressing and spices, and serve warm or at room temperature.

salt, carrots, green beans, peas, fresh coconut, plain yogurt, cayenne pepper, olive, brown mustard seeds, peas, red chili, curry

Taken from www.epicurious.com/recipes/food/views/south-indian-mixed-vegetable-curry-373840 (may not work)