Heat vegetable oil in a large non-stick pan.
Sauté cumin seeds, sliced onion, and chillies until onions soften and begin to color.
Stir in turmeric, salt, carrots, and potatoes.
Cover and cook over low heat for 15 minutes, adding water if necessary to prevent burning.
Add 1cm cucumber pieces and green beans into the pan.
Cover and cook for another 10 minutes until vegetables are tender.
Blend shallots, ginger, and soaked coconut into a fine paste.
Stir the paste and frozen peas into the pan.
Cook for 5 minutes and then stir in torn curry leaves and yoghurt.
Remove from heat and drizzle with coconut oil before serving.