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Fresh Vegetable Curry

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2 tablespoons canola oil

1 small onion, thinly sliced

2 tablespoons finely julienned fresh ginger (from a 2-inch piece)

1 jalapeƱo, seeded and cut into thin strips

2 bay leaves

3 garlic cloves, minced

1 teaspoon turmeric

2 small tomatoes, coarsely chopped

One 14-ounce can unsweetened coconut milk

1/4 cup water

Kosher salt

3 carrots, quartered lengthwise and cut into 1-inch pieces

1 pound butternut squash (neck only), peeled and cut into 1-by-1/2-inch pieces (1 1/2 cups)

1/2 pound thin green beans, cut into 1-inch pieces

Basmati rice, for serving

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