2 1/2 cup thin coconut milk
3 cloves garlic - ground
2 1/2 cm ginger - ground
3 green chillies - ground
2 cups split chick peas - ground
2 sprigs curry leaves
2 teaspoon salt
2 potatoes-finely chopped
1 onion-finely chopped
1 carrot-finely chopped
5 french beans-finely chopped
Put thin coconut milk in a cooking pot. Add all vegetables and the grounded powders and bring to slow boil. Simmer till vegetables are soft, stirring occasionally. Add thick coconut milk, gently stirring to prevent curdling. When curry boils again remove from heat. Add salt after it cools down a little. Serve with rice, Potato roast and potato chips.
p.s: those who don't like onion and garlic can remove them. It still tastes good.
