Potato Curry

Chop the potatoes and green beans, dice the onion, and mince the garlic and ginger; heat oil in a large pot over medium heat and saute the onion 3-4 minutes. 2. Add the ginger, garlic, all spices, potatoes, and green beans and saute 1 more minute. 3. Add the vegetable broth and bring to a boil. 4. Simmer covered over low heat about 20 minutes until the potatoes and green beans are fork-tender. 5. Whisk the coconut milk and cornstarch together and stir into the curry; simmer uncovered a few more minutes to thicken. 6. Adjust seasonings and serve with bread or naan.