50 g desiccated coconut
50 g Cashew nuts
6 tablespoos vegetable oil
1 teaspooon mustard seeds
1 onion, finely chopped
5 green fresh chilies
10 curry leaves
2,5 cm ginger
1 teaspoon turmeric powder
1 teaspoon chili powder
1 teaspoon tomato paste
1 green bell peper
100 g carrots
100 g potatoes
50 g green peas

In a blender grind the coconut, cashews and 500 ml water to a fine paste
Heat the oil in a pan and add the mustard seeds. Add the onion, green chilies, curry leaves and ginger. Sauté for 10 minutes. Add turmeric, chili powder and tomato paste. blend well and cook for 5 mintes. Stir coconut paste and 1,2 liters of water. Bring the mixture to boil, add cubed vegetables and peas and cook for 10 minutes. Cover the pan and cook another 5 min.

Also wir haben defintiv weniger Flüssigkeit gebraucht 🙂 Hat aber sehr gut geschmeckt.