Vegetable curry with coconut milk

I was watching a Madhur Jaffrey show once where she made a simple shrimp curry. She just boiled tamarind water, added some spices and coconut milk, and cooked the shrimp in that sauce. This is a modified version of that recipe. I forgot what spices she used but I flavored the curry with just two spices - cumin and coriander powder.   

Vegetable Curry with Coconut Milk

1 carrot, peeled and diced
1 potato, peeled and diced
1 capsicum, cut into cubes
1 onion, sliced
1/4 cup peas
1/2 cup coconut milk (I used 4 tbsps maggi coconut powder mixed in 1 cup water)
1 sprig curry leaves
1/4 tsp tamarind paste
1/2 tsp cumin powder
1/2 tsp coriander powder
chilli powder, to taste
salt
oil

Boil potato, carrot and peas until just tender, drain and keep aside. Heat oil. Add curry leaves and onions and fry the onions till transparent. Add 2 cups water and boil. Add tamarind paste, cumin powder, coriander powder and chilli powder and let it simmer till liquid reduces in half. Add capsicum and once capsicum is cooked, add rest of the boiled vegetables and coconut milk. Simmer for few minutes. Serve hot with rice.