Kerala Style Mixed Vegetables

Ingredients

• 1 cup (250 mL) plain nonfat yogurt, at room temperature
• 1 tsp ( 5 mL) cornstarch
• ¾ cup (175 mL) grated coconut, preferably fresh (or frozen, thawed, or dry unsweetened coconut powder)
• 2 tbsp (25 mL) minced green chiles, preferably serranos
• 1 tsp (5 mL) cumin seeds
• 1 green plantain
• 1 chayote squash (mirliton) or 2 cucumbers, thinly sliced
• 2 carrots, cut into 2-by ¼-inch (5 by 0.5 cm) batons
• 10 green beans, preferably slender, cut into 2-inch (5 cm) lengths
• 1¼ tsp (6 mL) salt or to taste
• ¼ tsp (1 mL) turmeric
• 2 tbsp (25 mL) coconut oil (see Notes)
• 1 sprig fresh curry leaves, stripped (12 to 15 leaves)

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