Mixed Vegetable Curry in Coconut Milk Sauce

Mixed Vegetable - 3 cups (I used 20 green beans, 2 carrots, 2 red radish, handful green peas, 1 small potato, sweet potato)
Oil - 2 tbsp (preferably coconut oil)
Cumin seeds - 1/2 tsp
Curry Leaves - 15
Ginger - 1/2 inch, grated
Green Chili - 8
Turmeric - 1/4 tsp
Salt
Coconut Milk - 10 oz (I used Trader Joe's Light Coconut Milk which is natural and without any added preservatives or color or flavor)
Greek Yoghurt - 3 tbsp

Cut the vegetables into longish, thick 1 inch pieces and keep aside.

Heat 1 tbsp oil in a big pan. Add the cumin seeds and half of the green chilies.
Once the cumin seeds begin to sizzle, add all the vegetables except frozen green peas. Sprinkle some salt and turmeric and grated ginger. Cook on medium low flame till the vegetables are almost cooked.

Add the frozen peas and the coconut milk. Let the mixture come to a boil, check for seasoning and cook for a few minutes more. Remove from heat and add the beaten greek yoghurt and mix well.

Heat 1 tbsp oil in a small pan. Add the remaining curry leaves and green chilies, wait for a few seconds and then pour the hot oil over the gravy. Serve hot with steamed brown rice.

I am submitting this recipe for IndianFoodPalooza for March 2012