Boil the prepared potatoes in water until just soft with the half of curry leafs, soy sauce, turmeric and half of the onions.
Heat a deep pan, I use a wok heat the oil, cook the cumin and mustard seeds until they pop.
When they pop add rest of leafs. Then add chilli, ginger and the rest of the onions
Cook until the onions turn a golden brown colour. Add the courgette (zucchini) or Okra cook until they start to soften (al dente)
Add the potatoes with the flavoured water they were boiled in. Add the coconut milk and the lime juice .
Topping with a little more water .Do not let this boil , just keep hot without it bubbling to much , a very gentle simmer will do, or the coconut milk might separate
Stir in your cherry tomatoes. Sprinkle with the toasted nuts if using. Serve either with some flat bread and/or rise.
