Spicy Potato & Vegetable Medley

1.Heat the vegetable oil in a large pot over medium heat.

2.Add the cumin seeds and let them sizzle for about 30 seconds until fragrant.

3.Add the chopped onions and sauté until they turn translucent, about 5 minutes.

4.Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until aromatic.

5.Add the diced tomatoes and cook until they soften and break down, about 5 minutes.

6.Stir in the curry powder, turmeric powder, coriander powder, and red chili powder, mixing well to combine with the onion-tomato mixture.

7.Add the diced potatoes, green beans, carrots, and bell peppers to the pot, stirring to coat the vegetables with the spices.

8.Pour in the coconut milk and enough water to cover the vegetables. Stir well to combine.

9.Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for 20-25 minutes or until the potatoes and vegetables are tender.

10.Season with salt and pepper to taste, adjusting the spices as desired.

11.Once cooked, remove from heat and let it sit for a few minutes before serving.

12.Garnish with fresh cilantro before serving.