👨‍🍳 Instructions

1. 1

   Heat coconut oil in a large pot or Dutch oven over medium heat. Add the sliced onion and sauté until softened, about 5 minutes.

   💡 Tip: Using coconut oil adds a subtle tropical flavor that complements the curry.
2. 2

   Add the minced garlic, sliced ginger, and minced green chili to the pot. Cook for another minute until fragrant.

   💡 Tip: Sautéing the aromatics releases their flavors and aromas.
3. 3

   Stir in the curry leaves, pandan leaf, and turmeric powder. Cook for 30 seconds, stirring constantly.

   💡 Tip: Toast the spices briefly to enhance their flavor.
4. 4

   Add the cubed sweet potato, pumpkin, carrots, and green beans to the pot. Pour in the coconut milk and add salt to taste. Stir everything to combine.

   💡 Tip: Ensure all vegetables are submerged in the coconut milk for even cooking.
5. 5

   Bring the curry to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the vegetables are tender.

   💡 Tip: Simmering allows the flavors to meld and the vegetables to cook through without becoming mushy.
6. 6

   Remove the pandan leaf before serving. Taste and adjust seasoning if necessary.

   💡 Tip: The curry should be thick and flavorful. If it's too thin, simmer uncovered for a few more minutes.
7. 7

   Serve hot with steamed white rice.

   💡 Tip: This curry is also delicious with Maldivian 'roshi' (flatbread).