Ingredients

You will need approx 100g(4oz) of each of the following, or any other vegetable that you like.
Cut all the vegetables into bite-sized pieces;
Green beans
Pumpkin
Potato
Onions
Green bananas.
1 large mango
2 tablespoons turmeric powder
Salt
Fresh herbs to garnish

For the masala (curry paste)

225g grated fresh coconut
8 small shallots, peeled and chopped
5 fresh green chillies
1 teaspoon cumin seeds
6 fresh curry leaves

Method

Put all the ingredients for the masala into a food processor and whiz until you have a paste (add a little water if it’s to dry).
Put the vegetables, banana and mango into a pan and add enough water to cover, stir in the turmeric and salt to taste and boil for 5-7 minutes.
When the vegetables are cooked strain off the water and leave to one side. Stir in the masla spices to the cooked vegetables and add a small amount of the reserve water, then continue to cook until you have a thick spice gravy. Serve sprinkled with a handful of fresh herbs.

This is a fairly hot curry so modify the amount of chillies to suit your taste.