Wash the potato and dice it into cubes.
Slice the carrot into rounds.
Put the potato cubes and carrot rounds into a steamer.
Steam them until they are just getting soft, for about 5 - 7 minutes.
Chop the onions finely.
Cut ends off the green beans and chop them in half.
Add 2 tablespoons of almond oil in the frying pan and add the chopped onion and green beans.
Sauté on medium for about 3 minutes, then add 1/4 cup water and 1/4 teaspoon salt.
Simmer for about 15-20 minutes until beans are nice and soft.
Add the potato and carrot to the beans and onions in the frying pan.
Add curry powder, turmeric, and almond oil.
Stir and sauté for another 5-8 minutes until the taste of the curry mixes in with the vegetables.
Add Himalayan salt to taste.
Now serve and enjoy your meal of curried green beans and vegetables.