Ingredients
2 kaffir lime leaves, lightly crushed
1-2 stalk lemongrass, peel off outer layers leaving tender whitish center, bruised
1 cinnamon stick, 1 star anise
1/2 cabbage, remove the hard stems and cut into squares
2 cups long beans
6 pieces beancurd puffs, halved
1 eggplant, cut into wedges
2 tomatoes, quartered
4 potatoes, quartered
1 (14 ounce) can coconut milk
42oz water (more or less)
4 tablespoon curry powder
½ teaspoon chili powder, or to taste (optional)
oil
salt, soy source, mushroom seasoning (optional), to taste
2 kaffir lime leaves, lightly crushed
1-2 stalk lemongrass, peel off outer layers leaving tender whitish center, bruised
1 cinnamon stick, 1 star anise
1/2 cabbage, remove the hard stems and cut into squares
2 cups long beans
6 pieces beancurd puffs, halved
1 eggplant, cut into wedges
2 tomatoes, quartered
4 potatoes, quartered
1 (14 ounce) can coconut milk
42oz water (more or less)
4 tablespoon curry powder
½ teaspoon chili powder, or to taste (optional)
oil
salt, soy source, mushroom seasoning (optional), to taste
Instructions
Mix the curry powder with 2 tablespoon oil to form curry paste and set aside.
Mix the curry powder with 2 tablespoon oil to form curry paste and set aside.
Heat oil and pan fry potatoes. You may deep fry the potatoes.
Heat oil in a pot or wok, fry the star anise, cinnamon, and kaffir lime leaves for ½ minutes. Add in the curry paste and fry over medium heat until fragrant.
Put in the vegetables and tofu puff bring to a boil. Simmer for 10-15 minutes or until all vegetables are
tender. Add in the coconut milk and season to taste with salt and sugar.
Serve hot with rice or bread or roti or noodle.