Sri Lankan masala-based vegetable curry

I had a variety of veggies beginning to look distinctly droopy in the fridge. But I did not want to make the same old vegetable kurma. Thus, this recipe.

http://onehotstove.blogspot.com/2005/03/global-dinners-sri-lankan-egg-curry.html

I made the Sri Lankan curry powder pretty much according to the directions in the above link. The only variation I made was to reduce the amount of mustard to slightly less than 1/4 tsp since I am not a fan of  mustard flavor. I also use chopped fresh coconut pieces instead of dried and toasted them with the rest of the spices.

This recipe for the vegetable curry, though mostly following the directions from the original post, is different enough from it to warrant its own post.

Ingredients (makes enough for 3-4)

1 tsp oil
2 sprigs curry leaves
2 medium onions sliced
1 small carrot, peeled and chopped
1 small cauliflower, de-stemmed and cut into bite-sized florets
1 medium potato, peeled and chopped
1 handful of green-beans, stringed and chopped
2 medium tomatoes
A handful of chopped coriander leaves
2 tbsp Sri Lankan curry powder (recipe in link above)
2 tsp chilli powder
1/2 tsp turmeric powder
Salt and pepper to taste

Directions
1. Put the two tomatoes into a microwave-safe bowl, add water to cover and place the bowl in the microwave on high for 5 minutes.
2. Cool the boiled tomatoes, peel them, place them in a blender and grind to a fine paste. Keep aside.
3. Put the chopped vegetables other than onions (carrot, cauliflower, potato, beans) in a microwave-safe bowl. Add the turmeric and 1/2 tsp of salt, add water to cover and cook in the microwave on high for 7 minutes. Keep aside.
4. Keep a pan on the stove on medium-heat and add oil.
5. When the oil is hot, add the curry leaves and sliced onions in quick succession. Add salt and pepper. Fry the onions till golden brown.
6. Add the chilli powder and Sri Lankan curry powder and continue stir frying for a couple of minutes (do not let it burn).
7. Add the boiled veggies (along with the water it was boiled in) to the pan and increase heat to high.
8. After the mixture begins to boil, bring the heat to medium-low, cover and cook for 5 minutes.
9. Open the lid, add the tomato paste and stir it in well. Increase the heat and bring the mixture to a boil again, cover and then simmer for 10 minutes.
10. Garnish with chopped coriander leaves.

Let the vegetable curry sit for at least 10 minutes before serving to give the flavors a chance to sink in.  Goes well with rotis.


Notes:
1. The chilli powder/Sri Lankan curry powder quantities can be varied to taste.
2. Any combo of kurma-veggies  can be used - add or delete as per what is available.