a yellow curry


- 3 or 4 Curry leaves
- about 2-3 cups (4 people) Mix of carrots, potatoes, green beans, cauliflower, butternut squash
- 2 Cloves
- 2 to 3 pods Cardomon seeds
- 2 tsp Cumin seeds
- 4-5 peppercorns Black pepper
- 3 tsp Coriander seeds
- 1 tsp Mustard seeds
- 1 tsp Poppy seeds
- 2 or 3 small ones according to taste Red chillis
- 1 cup Fresh grated coconut
- handful Soaked Cashew nuts

Dry roast the ingredients for gravy and grind them to a paste with slow addition of a small quantity of water.

Steam the vegetables in a small amount of water and when soft, add the gravy paste, salt (as per taste – 1-2 dessert spoon) and bring to boil

As soon as it boils, leave it on for 3-4 minutes and bring it to simmer for another 10 minutes. Stir occasionally but not too often. So that gravy blends into the coconut paste and vegetables.

Garnish with fried curry leaves