Corn and Vegetable Curry

1 ½ cups diced potato (1/2 inch/ 1 cm dice)

1 cup diced green beans (1/2 inch/1 cm pieces)

½ cup diced carrots

2 tbsp vegetable oil

¾ tsp mustard seeds

10 to 12 fresh curry leaves (optional)

2 cups corn kernels, fresh or frozen, thawed

3 cups chopped tomatoes

½ cup frozen peas, thawed

4 oz mushrooms, sliced

1 tbsp minced peeled gingerroot

2 ½ tbsp minced green chillies, preferably serranos

½ tsp granulated sugar

1 ½ tsp salt or to taste

¼ cup grated fresh coconut

1 cup cilantro, chopped, divided

In a saucepan over medium-high heat, bring 4 cups (1L) water to a boil. Add potatoes, beans and carrots. Return to a boil and reduce heat to medium. Cover and cook for 3 minutes. Drain and set aside.

In a large saucepan or wok, heat oil over high heat until a couple of mustard seeds thrown in start to sputter. Add remaining mustard seeds and cover quickly. When seeds stop popping, in a few seconds, uncover, reduce heat to medium and add curry leaves, if using. Saute for 1 minute.

Add reserved vegetables, corn, tomatoes, peas, mushrooms ginger, chillies, sugar and salt. Mix well. Cover and cook until vegetables are tender, about 5 minutes. Add coconut and ½ cup (125 mL) of the cilantro. Toss and cook for 1 minute.

Garnish with remaining cilantro and serve with rice.