Indian Curry Potatoes and Spring Vegetables

Ingredients

• 2 tablespoons olive oil or clarified butter
• ½ yellow onion Vidalia thinly sliced
• 2 tablespoons peeled fresh ginger finely chopped
• 4 garlic cloves thinly sliced
• 2 bay leaves
• 2 serrano chiles finely chopped
• 1 tablespoon ground turmeric
• 1 teaspoon ground curry powder
• Coarsely ground black pepper to taste
• Salt to taste
• 3 small Yukon Gold potatoes peeled and cut into 1-inch cubes
• 2 medium carrots cut into 1/2-inch pieces
• 1/2 pound French style green beans cut into 1/2-inch pieces
• 1/2 cup vegetable stock
• 1 cup unsweetened coconut milk

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