Green vegetable curry

Ingredients:
About 6 cups mixed vegetables cut into julienne strips- carrots, french beans, zucchini, pumpkin, capsicum, eggplant, choko, cucumber, etc.
1/2 cup fresh green peas
- Spices -
1/2 cup freshly grated coconut or 3 tablespoons desiccated coconut
1 cup water
1 teaspoon cummin seeds
1 teaspoon chopped garlic
2 fresh green chillies, seeded
1/2 cup thick coconut milk
Salt to taste
6 curry leaves

Method:
In a saucepan bring to the boil enough lightly salted water to cover one kind of vegetable. Boil each vegetable separately, just long enough to make it tender but not soft and mushy.

Take out vegetables on slotted spoon and put them in a bowl. Use the same water for all the vegetables, adding a little water at a time as it boils away, but keeping the quantity small. Save the cooking liquid.

In a blender put the coconut, water, cummin seeds, garlic and chillies. Blend on high speed until the coconut is very finely ground. Put this into the saucepan with the vegetable stock, add the coconut milk, salt and curry leaves and bring to the boil.
Add the vegetables, simmer uncovered for 5 minutes. Serve hot with rice.