Summer Vegetable Kurma Recipe - Los Angeles Times

Ingredients

• 1/4 cup unsweetened finely shredded dried coconut
• 1 pound carrots, peeled and cut into 1-inch chunks
• Kosher salt
• 1 pound summer squash, trimmed and cut into 1-inch chunks
• 8 ounces thin green beans, trimmed and cut into 1-inch pieces, or frozen peas
• ¾ cup labneh or plain or Greek yogurt
• 1/4 teaspoon cayenne
• 2 tablespoons vegetable oil
• 1 teaspoon brown mustard seeds
• 1 small hot dried red chile, such as chile de árbol
• 20 fresh or thawed frozen curry leaves