Bring 2 cups of water to the boil in a saucepan, add the turmeric and carrot, reduce the heat and simmer for 5 minutes.
Add the sweet potato and the beans, return to the boil, then reduce heat and simmer for five minutes (or until the vegetables are almost cooked).
Put the coconut, ginger and chili in a pestle and mortar (or a blender), with a little water, and grind (or blend) into a paste.
Add the vegetables with the cumin and some salt and simmer for about two minutes. Stir in the yogurt and heat through.
For the final seasoning (tarka), heat the oil over a low heat in a small saucepan. Add the curry leaves and allow them to crisp. Pour the hot oil and the leaves over the vegetables. Enjoy!
Note: This mixed vegetable curry comes from Southern India where dishes customarily have more sauce and are served with rice. Despite the chillies, this is quite a mild dish as the coconut and yogurt sauce tones down the heat.

1/2 teaspoon ground turmeric
200 gram carrots, cut into batons
200 gram sweet potatoes, cut into batons
200 gram green beans, topped and tailed and cut in half
50 gram grated coconut
5 cm (2-inch) piece of ginger, grated
3 green chillies, finely chopped
1 1/2 teaspoon ground cumin
1 2/3 cup thick plain soy yogurt
1 tablespoon oil
10 curry leaves