What you need: Serves 4-52 cups mushroom, washed and cut into cubes
1/2 cup french beans
1/2 cup carrots
½ cup of coconut milk (canned/fresh)
½ tsp garam masala powder
1 medium onion chopped
1 medium tomato chopped
2 tsp olive oil
Salt to taste
1/2 tsp red chili powder
¼ cup fresh cilantro
¼ tsp turmeric powder
1 tsp cilantro seed powder
1 tsp ginger garlic paste
In a thick bottom skillet, on medium-high heat, add 3 tsp olive oil. When it begins to shimmer, add the chopped onions and bay leaves. Fry to a golden brown, add in the tomatoes and cook until they are soft on medium heat.
Add the ginger garlic paste, and all the powders. Cook the mixture until the raw smell of the powders disappear, and oil starts to leave the sides of the pan. Add in the mushroom cubes and vegetables. After 5 minutes, add in the coconut and let the curry simmer on low for 5-7 minutes.
Once the mixture forms a uniform curry, the oil will start to separate. It tastes good with chapathi/tortilla, but can also be eaten with rice. Enjoy!