Curry Vegetables

This Indonesian/Malaysian dish is an all time favourite.
Simply substitute yummy nutritious vegetables for shrimp!

Ingredients :
Cabbage (1/2)
Carrot (2 - slice into 1 cm thickness)
Fried tofu puffs (5-8 pieces, cut into quarter cubes or triangles)
Coconut milk (1 cup)
French bean or snake beans (optional)
Taro (optional) - cut into cubes and steam briefly
Potato (cut into cubes - for a thicker consistency)
Seaweed slices (2 - 3 pieces, cut into bite size)
Vegetable oil - 1/2 TBS
Dried Chilli powder or chilli paste
for strict vegans, please omit shrimp paste)
Curry powder (for vegetables)- 1 to 2 tsp (too much will be overpowering)

Soy Sauce - 1 tsp
Salt, pepper and sugar (according to taste)
Fresh red chilli (slice thinly) - for spicier taste

Method :
1. Heat up vegetable oil and stir fry chilli paste.
2. Fry cabbage and carrot briefly. Add water just sufficent to cover the vegetables. Throw in the taro and potatoes. Cover only 1/2 of the lid to avoid spillover and overcooking the vegetables.
3. Bring to the boil and add coconut milk. Add curry powder and seasoning. Do not cover the pot from this stage onwards.
4. Add tofu puffs. Stir well and avoid burning at the bottom of the pot.
6. Follow with beans and seaweed (if using) and bring to a quick boil.

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