Fresh Vegetable Curry

Ingredients

• 2 tablespoons canola oil
• 1 small onion, thinly sliced
• 2 tablespoons finely julienned fresh ginger (from a 2-inch piece)
• 1 jalapeño, seeded and cut into thin strips
• 2 bay leaves
• 3 garlic cloves, minced
• 1 teaspoon turmeric
• 2 small tomatoes, coarsely chopped
• One 14-ounce can unsweetened coconut milk
• 1/4 cup water
• Kosher salt
• 3 carrots, quartered lengthwise and cut into 1-inch pieces
• 1 pound butternut squash (neck only), peeled and cut into 1-by-1/2-inch pieces (1 1/2 cups)
• 1/2 pound thin green beans, cut into 1-inch pieces
• Basmati rice, for serving

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