South Indian Vegetable Curry

Name: South Indian Vegetable Curry
Ingredients: 2 tablespoons garlic oil; 1 onion, peeled, halved and cut into half moons; Pinch kosher salt; 1 green chile seeded and finely chopped; 3/4 -inch chunk fresh ginger, peeled and cut into fine strips; 1/4 teaspoon crushed chiii flakes; 1 teaspoon turmeric; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1 teaspoon ground ginger; 1 (13.5-ounce) can coconut milk; 1 quart vegetable stock; 1 teaspoon sugar; 1 tablespoon tamarind paste; 12 ounces cauliflower, broken into florets (about 3 1/2 cups); 12 ounces broccoli, broken into florets (about 3 1/2 cups); 2 ounces green beans, trimmed and halved (large handful); 4 ounces baby corn, halved (about 1 1/2 cups); 6 ounces sugar snap peas (about 2 cups); 2 tablespoons chopped dill or coriander, or mixture of both