Vegetable Curry

A very easy curry, despite the number of ingredients. Experiment with the spice amounts to get the flavour that you want.

1/3 Cabbage, one-inch squares
1 small stalk of celery, finely chopped
2 carrots, sliced diagonally
1 to 2 tablespoons peanut oil

2 small onions, diced
large handful of green beans
2 potatoes, cut into parallelepipeds

2 cups water
1 can coconut milk

5 cloves garlic, minced

1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 cayenne pepper
1/2 teaspoon white pepper
1/4 ground ginger
1/2 teaspoon curry powder
1/4 teaspoon caraway seeds
1/4 teaspoon coriander seeds
1/2 teaspoon black pepper corns
1 teaspoon fennel seed
salt, to taste

Put the cabbage, celery, carrots and peanut oil in the pot on high heat, stirring occasionally. This will start to smell like chow mein. Add the onions. Once the onions are translucent, add the green beans and potatoes. Add the water (you may have to adjust the amount). Simmer until the potatoes are done. While this is happening, grind the spices and mix them together. Add the coconut milk and ground spices. Simmer briefly, serve and eat.