Vegetarian Curry

Photo: flickr user avlxyz

Ingredients

100 grams French beans

200 grams cabbage, cut into 4cm to 5cm squares

200 grams potatoes, skin and cut into wedges

100 grams cauliflower, cut into florets

150 grams carrots, cut into wedges

2 tomatoes, quarter

2 green chillies, seed<

1 onion, slice

2 clvs garlic, chop

1 stalk curry leaves

a coconut, grated and squeezed with 400ml water to obtai

Ground spices (combined)

tablespoon curry powder for fish

1 tablespoon coriander powder

1 teaspoon aniseed powder (sweet cumin)

1 teaspoon chilli powder

teaspoon turmeric powder

teaspoon belacan powder

2 cm piece galangal

3 shallots

1 stalk lemon grass, smash

4 tablespoons oil

Seasoning

teaspoon salt, or to taste

teaspoon sugar, or to taste

Preparation

HEAT oil in an earthenware pot. Fry the garlic till fragrant. Add onions and fry until soft. Add lemon grass and curry leaves and ground ingredients. Fry until oil separates.

Pour in coconut milk and bring to a low boil. Put in potatoes and carrots. Bring to a low boil for 10 to 15 minutes. Add the rest of the vegetables and simmer for eight to nine minutes. Add seasoning. Dish out and serve immediately.