Spicy South Indian Vegetable Curry

1Heat oil (2 tablespoons) in a large pan over medium heat.

2Add mustard seeds (1 teaspoon) and cumin seeds (1 teaspoon), and let them splutter.

3Add the chopped onions and sauté until they turn golden brown.

4Stir in the minced garlic (4 cloves) and cook for another minute until fragrant.

5Add the chopped tomatoes (2 medium) and cook until they soften and break down, about 5 minutes.

6Stir in the turmeric powder (1 teaspoon), red chili powder (1 teaspoon), and salt, mixing well.

7Add the diced carrots and chopped green beans (1 cup), and stir to combine.

8Pour in the coconut milk (1 cup) and bring the mixture to a gentle simmer.

9Cover the pan and let it cook for about 15-20 minutes, or until the vegetables are tender.

10Sprinkle garam masala (1 teaspoon) over the curry and stir well to combine.

11Garnish with fresh coriander leaves before serving.