Curried Vegetables

1 cup carrots
1/2 cup squash, sliced
1 cup chayote
2 cups thick coconut milk
1 tablespoon garlic
4 tablespoons onions, chopped
1 tablespoon curry powder
2 tablespoons oil
Salt to taste
1 teaspoon vetsin

Saute the garlic until light brown, then add the onions. Add all the vegetables. Season with salt and vetsin. Cover and cook till tender. Add the curry powder when vegetables are half cooked. Serve hot.