Step 1: For the spice paste, separate the onions from the peel and chop into rings. Cut the stems of the chili peppers at the base and discard the seeds. Heat 1 tbsp oil in a non-stick frying pan and stir-fry the coconut flakes in it for 5 minutes, remove. Heat remaining oil in frying pan, brown chilies and coriander seeds dadrin. After 3 min, add cloves, peppercorns and cinnamon bark and stir-fry for 2-3 min. Add the coconut flakes, mix well and grind with the onion rings and one eighth of a liter of tap water in a mortar to a smooth paste or make a puree in a hand mixer.
Step 2: For the vegetable curry, separate the onions and the garlic from their skins and chop finely. In a large saucepan, heat the oil and brown the mustard seeds, cumin and turmeric.
Add bay spice, garlic and onions and sauté over low heat for 10 minutes. Add spice paste, mace, and sweat everything together for another 10 minutes. Pour 750 ml of tap water, season with salt, bring to a boil once, stir and simmer on low heat with the lid closed.
Step 3: In the meantime, clean the carrots, rinse the potatoes and remove the skin. Cut everything into pieces of about 1.5 cm. Clean the beans and cut them into 3 cm long pieces. Remove the peas from the pods
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