You can use different vegetables in this curry but I think eggplant and cauliflower are a particularly fine combination. This curry does not freeze well.
In a small bowl stir together the yoghurt, garlic, ginger, salt, pepper, coriander, chilli, garam masala and cardamom pods. Let sit 15 minutes.
Meanwhile, heat the ghee and oil in a saucepan and brown the onions. Add bay leaves, potatoes, carrot, cauliflower and eggplants. Cook, stirring, 5 minutes.
Add spiced yoghurt, water and coconut milk. Simmer 15 minutes or until potatoes are tender.
Add green beans and simmer a further five minutes.