Creamy Vegetable Kurma

I made this last Sunday, the day after the Tamil Get Together....I had left overs from Saturday's cooking and we had that for lunch and I was not very keen on cooking...just wanted to laze around the house, browse and watch TV...I was also tired after the long Saturday!! So decided to whip up a simple meal yet a delicious one.  I had bought red potatoes and wanted to make something with that....first decided on making potato kurma but later changed it to veggie kurma. I love any type of kurma...I guess thats because I love the creaminess of the coconut milk..any dish with a touch of coconut milk tastes awesome...it is a strenuous job back home - breaking the coconuts, grate them and take milk out of it....but here it is so easy - just open the can and it is ready to be used.....voila!!

3 Medium  Potatoes Cubed
2 Big Carrots Cubed
15 Beans Diced
1 Inch Cinnamon Stick
3 Cardomom
3/4th Tin Coconut Milk
5 Green Chillies
1 Small onion Cut into small pieces
1 Inch Ginger Piece
3 Spoons Dry Coconut
6 to 8 Whole Cashews
1 Tsp Coriander Powder
Oil
1 Tsp Zeera
Salt to taste

As usual I microwaved the vegetables (except onion)! Take a little oil in a pan add the zeera, cinnamon, cardomom and one finely cut green chilly. Add the onion and saute till turns lightly brown. Add the veggies and let it cook.
In the meantime, grind the remaining chillies with ginger, cashew and dry coconut. Add this to the veggies and let it boil for couple of more minutes.
Add the salt, coriander powder and the coconut milk and let it simmer till it thickens a little.
Garnish it with cilantro after it cools down. It goes well with rice and roti.