Vegetarian curry

Once in a while, you get tired of eating meat but you want
something with a little kick. In times like these I'd go for
vegetarian curry. Here's something from Amy Beh.

Ingredients
100g carrot, cut into wedges
100g long beans, cut into 3cm lengths
100g cabbage, cut into 3cm squares
100g brinjals, cut into wedges
6–8 pieces tau fu pok, halved
1 piece fermented bean cake (tempe), cut into 2cm square pieces

Spices (A)
2 stalks lemon grass, smashed
2 sprigs curry leaves
1 star anise
3 cloves
3 cm cinnamon stick
3 cardamoms, split and use seeds only

Spices (B)
4 candlenuts (buah keras)
2cm fresh turmeric
2cm galangal
2 tbsp chilli paste (chilli boh)
2 tbsp vegetarian curry powder
250ml thin coconut milk
100ml thick coconut milk
1 heaped tbsp tamarind paste mixed with 50ml water and
squeezed for tamarind juice
4–5 tbsp oil

Seasoning
1 tsp salt
1/2 tsp monosodium glutamate
1 tsp sugar

Method
Heat oil and sauté ingredients (A) until fragrant.
Add in (B) and continue to fry until oil rises.

Add in carrot, long beans and brinjals. Fry well to combine.
Pour in thin coconut milk and tamarind juice. Bring to a
simmering boil. Cook for 4–5 minutes.

Add cabbage, tempe and taufu pok. Add half the amount of
thick coconut milk and cook for 5–6 minutes.

Add seasoning and remaining thick coconut milk. Cook to a
brief boil. Close the pot for 4–5 minutes before serving.