Step 1

Heat the oil. Add the cardamom and saute for a minute until the pods start to color slightly.

Step 2

Add the onions and saute over medium heat until they start to sweat and turn translucent. Add the turmeric, cayenne, garlic and ginger and stir-fry for 30 seconds.

Step 3

Add the sweet potatoes, potatoes, and carrots. Season with some salt and cover the pan. Turn the heat to low and let the vegetables cook about five minutes. If the vegetables start to stick, add some water.

Step 4

Now add the green beans and green peppers and ½ cup of water or vegetable stock. Cover again and cook five more minutes.

Step 5

Check to see if the potatoes and sweet potatoes are cooked. If they are not, continue to cook, covered, for a few more minutes.

Step 6

Stir in the chickpeas, curry powder and another cup of vegetable stock. Bring the mixture to a boil.

Step 7

Add the coconut milk and scallions and just let the curry heat through without coming to a boil.

Step 8

Stir in the lemon and cilantro and add more salt if needed.

Step 9

Serve hot.