Heat the oil in a pot, and add the onions and garlic paste. Saute till the onions become soft and transparent and the raw smell of the garlic disappears. Then add the tomatoes and cook till they’re soft and mushy.
Add the vegetables and stir fry for a couple of minutes and then add about a cup of water and the salt, then bring to the boil. Then turn down the heat and let the vegetables cook.
In the meanwhile make the spiced coconut milk. Put all the ingredients for the spiced coconut milk in a blender jar with 1 cup of the warm water. Run the blender until everything grinds to a smooth paste. Add the remaining water and blend again. Strain the coconut milk, pressing out the coconut solids to express as much of the yellow coloured coconut milk as possible. Discard the solids.
Once the vegetables are done (they should be cooked but be a bit firm and not mushy, and there should be very little water, about a quarter of a cup, left in the pot), stir in the spiced coconut milk. Cook for another 5 to 10 minutes on low heat.
If you want your Caldeen a little more spicy, you can add a couple of green chillies sliced lengthwise. Some people like to finish off the cooking with some fresh coriander leaves as garnish.
Serve hot with rice or sourdough bread. This recipe serves 4.