Indian Curry Potatoes and Spring Vegetables

Name: Indian Curry Potatoes and Spring Vegetables
Ingredients: 2 tablespoons olive oil or clarified butter; ½ yellow onion Vidalia thinly sliced; 2 tablespoons peeled fresh ginger finely chopped; 4 garlic cloves thinly sliced; 2 bay leaves; 2 serrano chiles finely chopped; 1 tablespoon ground turmeric; 1 teaspoon ground curry powder; Coarsely ground black pepper to taste; Salt to taste; 3 small Yukon Gold potatoes peeled and cut into 1-inch cubes; 2 medium carrots cut into 1/2-inch pieces; 1/2 pound French style green beans cut into 1/2-inch pieces; 1/2 cup vegetable stock; 1 cup unsweetened coconut milk