Vegetable curry with coconut flakes

Ingredients for 4 servings:

• ¼ cup clarified butter or ghee
• 3 clove(s) garlic, chopped
• 1 tbsp ginger, grated
• ½ cup onion(s), finely chopped
• 1 tsp mustard seeds
• 2 tbsp coriander
• 1 tsp turmeric
• ¼ tsp cayenne pepper
• 1 cup carrot(s), thinly sliced
• 250 g beans, cut into 2 cm pieces
• 1 cup spring onion(s), sliced
• 2 bell peppers, cut into strips
• 1 pepper, hot, finely chopped
• 1 cup desiccated coconut
• 2 cups water
• ½ tsp salt
• 2 tsp sugar
• 1 cup yogurt, solid

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Sauté the onions, garlic, and ginger in the fat. Then add the mustard seeds, coriander, turmeric, and cayenne pepper and roast for 2 minutes. Add the carrots, beans, spring onions, bell peppers, and chili peppers and fry briefly. Stir in the desiccated coconut, water, salt, and sugar and simmer until the vegetables are tender. Finally, stir in the yogurt and let everything simmer vigorously for a few minutes.