Ingredients:

• Carrots(cut into batons) 2
• Courgette(cut into batons) 1
• Green beas trimmed 200 g
• Potato(cut into batons) 1 medium
• Sunflower oil 1 tbsp
• Onion(halved & sliced) 1 large
• Black mustard seeds 1/2 tsp
• Curry leaves 6-8
• Green chilli(sliced) 1
• Poppy seeds 1 tsp
• Coconut milk 200 ml
• Juice of half lemon
• Water 150 ml
• Salt
• Coriander leaves(chopped) to garnish

Directions:

• Place the prepared vegetables in a bowl of cold water.
• Heat the oil in a large, nonstick wok or frying pan and when it is hot add the onion.
• Stir and cook it over a medium heat for 4-5 minutes.
• Add the mustard seeds, curry leaves and green chilli and stir-fry for 2-3 minutes.
• Drain the vegetables and add them to the pan with the poppy seeds, coconut milk, lemon juice and the measured water.
• Season, and bring to the boil.
• Reduce the heat, cover and cook gently for 6-7 minutes or until the vegetables are just tender.
• Stir in the chopped coriander and serve immediately.

Preparation Time: 15 mins
Cooking Time: 20 mins
Serves: 4