Place oil in a heavy based pot on medium heat, add the cinnamon sticks, and curry leaves and allow to splutter.
Now add the onions and allow to brown.
Add the powder spices, ginger/ garlic paste, tomatoes, butternut and carrots.
Allow the tomato mixture to cook for about 10min or until the carrots, butternut and tomatoes are well cooked.
Add the beans, season with salt and lemon juice and allow to simmer for about 15 minutes.
Garnish with chopped coriander and serve hot with roti or basmati rice.
Reprinted with permission of Healthy Vegetarian Foods.
To visit Healthy Vegetarian Foods’ blog, click here.