Mixed Vegetables with Yogurt and Coconut

2 cups squash (I used butternut peeled)
2 medium potatoes, I used 3..one blue, sweet and white I think.
2 carrots sliced into about 1/8th inch rounds
1 cup green beans
1 tablespoon ground cumin
1 tsp ground turmeric
2 cups freshly grated coconut..or, moistened unsweetened dessicated coconut
1 cup organic plain whipped yogurt
1 Serrano chile diced and seeded
1 tsp Celtic salt freshly ground
1 tablespoon extra virgin organic olive oil
1 tsp black mustard seeds
10 curry leaves

Wash the veggies, peel the squash and cube into 1/2 inch pieces.  I used one whole medium squash.  Place the veggies in a pot with just enough water to cover and simmer uncovered for about 10-15 minutes until half-cooked. Add the yogurt and the turmeric and simmer 5-10 minutes. Add the grated coconut*, 1 tablespoon cumin, chile, and salt.  Mix well and leave over low heat.

Next heat the oil in a wok and stir-fry the mustard seeds and curry leaves for 1 minute until the spices begin to crackle and become fragrant.  Mix the mustard seeds and curry leaves into the veggies, stir well and serve:)

*Coconut...if all you have is dried unsweetened, moisten first in enough water and maybe coconut milk to just cover it for about 5 minutes before adding.