Southern Indian mixed vegetable curry (Avial) recipe
 This recipe is deceptively easy and adapts to most vegetables. 2½ tbsp vegetable oil1 tsp cumin seeds½ medium onion, sliced1-2 green chillies, sliced in half lengthwise¾ tsp ground turmericsalt, to taste2 medium carrots, peeled and chopped2 medium potatoes, peeled and cut into chunks ½ cucumber, halved lengthwise, seeds removed, chopped into 1cm/½in pieces100g/3½oz green beans, topped, tailed and chopped into thirds50g/2oz shallots, peeled and halved10g/½oz fresh ginger, peeled and roughly chopped60g/2½oz desiccated coconut, soaked in water to just cover2 small handfuls frozen peas12 fresh or dried curry leaves5-6 tbsp plain yoghurt1 tbsp coconut oil (optional) 2½ tbsp vegetable oil 1 tsp cumin seeds ½ medium onion, sliced 1-2 green chillies, sliced in half lengthwise ¾ tsp ground turmeric salt, to taste 2 medium carrots, peeled and chopped 2 medium potatoes, peeled and cut into chunks ½ cucumber, halved lengthwise, seeds removed, chopped into 1cm/½in pieces 100g/3½oz green beans, topped, tailed and chopped into thirds 50g/2oz shallots, peeled and halved 10g/½oz fresh ginger, peeled and roughly chopped 60g/2½oz desiccated coconut, soaked in water to just cover 2 small handfuls frozen peas 12 fresh or dried curry leaves 5-6 tbsp plain yoghurt 1 tbsp coconut oil (optional) Method Heat the oil in a large non-stick pan. Add the cumin, onion and chillies and cook until the onions are soft and beginning to colour.When the onions are cooked, stir in the turmeric, salt, carrots and potatoes. Cover the pan and cook over a low heat, stirring often. If necessary, add a splash of water to prevent the vegetables from burning.After about 15 minutes, add the cucumber and beans. Cover the pan again and cook for a further 5-10 minutes until all the vegetables are tender.Meanwhile, place the shallots, ginger and coconut (complete with its soaking liquid) into a blender. Blend to a fine paste before adding to the pan, along with the peas. Cook for a further five minutes, stirring thoroughly. Tear the curry leaves into the pan and stir in the yoghurt.To serve, take the pan off the heat and pour the coconut oil over the vegetables, if using. Spoon the mixture on to six serving plates and serve with basmati rice. Heat the oil in a large non-stick pan. Add the cumin, onion and chillies and cook until the onions are soft and beginning to colour. Heat the oil in a large non-stick pan. Add the cumin, onion and chillies and cook until the onions are soft and beginning to colour. When the onions are cooked, stir in the turmeric, salt, carrots and potatoes. Cover the pan and cook over a low heat, stirring often. If necessary, add a splash of water to prevent the vegetables from burning. When the onions are cooked, stir in the turmeric, salt, carrots and potatoes. Cover the pan and cook over a low heat, stirring often. If necessary, add a splash of water to prevent the vegetables from burning. After about 15 minutes, add the cucumber and beans. Cover the pan again and cook for a further 5-10 minutes until all the vegetables are tender. After about 15 minutes, add the cucumber and beans. Cover the pan again and cook for a further 5-10 minutes until all the vegetables are tender. Meanwhile, place the shallots, ginger and coconut (complete with its soaking liquid) into a blender. Blend to a fine paste before adding to the pan, along with the peas. Cook for a further five minutes, stirring thoroughly. Tear the curry leaves into the pan and stir in the yoghurt. Meanwhile, place the shallots, ginger and coconut (complete with its soaking liquid) into a blender. Blend to a fine paste before adding to the pan, along with the peas. Cook for a further five minutes, stirring thoroughly. Tear the curry leaves into the pan and stir in the yoghurt. To serve, take the pan off the heat and pour the coconut oil over the vegetables, if using. Spoon the mixture on to six serving plates and serve with basmati rice. To serve, take the pan off the heat and pour the coconut oil over the vegetables, if using. Spoon the mixture on to six serving plates and serve with basmati rice.