How to Make It
In a large, deep skillet, heat the oil. Add the onion, ginger, jalapeño and bay leaves and cook over moderate heat until softened, 5 minutes. Add the garlic and turmeric and cook, stirring, for 2 minutes. Add the tomatoes and mash lightly until just beginning to soften, 2 minutes. Add the coconut milk and water; season with salt. Bring to a boil.
Add the carrots, cover and simmer over low heat until crisp-tender, about 12 minutes. Add the squash and beans, cover and simmer until tender, 15 minutes. Discard the bay leaves. Serve with basmati rice.