South Indian Vegetable Curry

Ingredients

• 5 cups mixed vegetables cut into chunky slivers about 1 1/2 inches long, I used a sweet potato, two large gold potatoes, two carrots…
• 1/2 teaspoon turmeric
• 13 1/2 ounces coconut milk not the light kind
• 1 teaspoon cumin seeds
• 1 teaspoon dal bengal gram, can sub with 1 tsp raw rice
• 2 green chili peppers like jalapeno, deseed and use more or less depending on how hot the pepper is
• 2 tablespoons coconut oil more oil means more flavor
• 2 sprigs curry leaves about 25-30
• 1 teaspoon brown mustard seeds or black
• 1 inch ginger knob, cut into thin slivers
• 1/4 cup vegan yogurt I used my cultured cashew yogurt-- link in notes below-- but use any kind. For best results, it should be tangy
• salt to taste
• coconut optional
• coriander optional

Nutrition

• Calories : 240 calories
• Carbohydrate : 20 grams
• Fat : 18 grams
• Fiber : 6 grams
• Protein : 5 grams
• SaturatedFat : 14 grams
• Sodium : 160 milligrams
• Sugar : 2 grams