Swahili Vegetable Curry

Ingredients

• 10 black peppercorns
• 6 small dried red chiles
• 4 cloves
• One two-inch stick of cinnamon
• 2 tablespoons coriander seeds
• 1/2 teaspoon cumin seeds
• 1/4 cup vegetable oil
• 1 cup grated fresh or dried coconut
• 1 medium onion, thinly sliced
• 1/2 teaspoon yellow mustard seeds
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon garam masala
• 1/4 teaspoon ground mace
• 1 bay leaf
• One 13.5-ounce can unsweetened coconut milk
• 1/2 pound baby potatoes, scrubbed
• 2 medium carrots, peeled and sliced 1/4 inch thick
• Salt
• 1/2 pound cauliflower, cut into 1-inch florets
• 1/4 pound green beans, cut into 1-inch lengths, or left whole
• 1 red bell pepper, cut into 1-inch pieces
• 4 small Asian eggplants, halved lengthwise
• 1 ear of corn, shucked, kernels cut from the cob, or 1/2 cup frozen corn
• 1 large tomato, chopped
• 1 tablespoon tomato paste
• 1/4 pound okra, halved lengthwise
• 20 curry leaves (see Note)
• 1/4 cup chopped cilantro

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