1 red or green bell pepper, cut into 1/4-inch strips
4 medium red potatoes (10 ounces), peeled
2 tablespoons vegetable oil
2 medium garlic cloves, sliced paper thin
1 tablespoon finely julienned fresh ginger
1 long, hot green chile, seeded and cut into 1/4-inch dice
1 teaspoon cumin seeds
2 medium scallions, cut into 1-inch lengths
1 medium onion, coarsely chopped
1 medium tomato, coarsely chopped
1 1/2 teaspoons ground coriander
1/2 teaspoon freshly ground pepper
1/4 teaspoon ground turmeric
In a medium saucepan of boiling salted water, cook the green beans until crisp-tender, about 3 minutes. Using a slotted spoon, transfer the beans to a colander and rinse under cold water. Repeat with the carrots, cooking them until barely tender, about 5 minutes. Repeat with the bell pepper, cooking it for about 1 minute. Add the potatoes to the saucepan and boil until tender, about 10 minutes. Drain the potatoes and cut them into 1-inch chunks.
Heat the oil in a large skillet. Add the garlic, ginger, green chile and cumin seeds and cook over low heat until fragrant, about 3 minutes. Add the scallions and onion and cook until softened, about 5 minutes. Add the tomato, season with salt and cook over moderate heat until the liquid evaporates, about 2 minutes. Add the vegetables, coriander, pepper and turmeric and season with salt. Cook, stirring, until the vegetables are heated through, about 3 minutes. Serve hot.
The fresh citrus and herbal flavors in a fruity Sauvignon Blanc are particularly friendly to the earthy vegetables and warm spices here.