CHINESE NYONYA MIXED VEGE CURRY

Ingredients:

100 grms zucchini cut into 1 inch length
100 grms carrot cut into 1 inch length
100 grms long beans cut into 1 inch length
100 grms cabbage cut into thick strips
1 red capsicum cut into strips
2 potatoes peel and cut into cubes
6 fried bean curds cut into halves
2 cups of thin coconut milk
½ cup thick coconut milk
2 tbs oil

2 tbs meat curry powder, mixed with 3 tbs water
1 vegetable cube
Salt to taste
Little sugar to taste

Blend into paste:
2 stalks of lemongrass
1 cm galangal
½ inch fresh turmeric
6 shallots
4 garlic
2 piece candlenuts
2 tbs chillie paste

Method:
Heat the oil in a pan. Stir fry the blended ingredients until fragrant.
Add in the curry powder, continue to stir fry.
Add in little of the thin coconut milk.
Continue to fry until you see oil separates.

Add in the rest of thin coconut milk and the vegetable cube.
Bring to boil, add in the carrots and potatoes.
Cover and let it cook for 5 minutes. Add in the rest of the vegetables.
Cook on medium heat until the vegetables are cooked.

Add in the bean curd, simmer for another 5 minutes.
Add in the thick coconut milk, season with salt and sugar.
Heat for a minute and remove. Serve warm.