Vegetarian Curry

• 3 1/2 ounces french beans
• 2 7/8 cups cabbage cut into 4cm to 5cm squares
• 7 ounces potatoes skin and cut into wedges
• 15/16 cup cauliflower cut into florets
• 1 3/8 cups carrots cut into wedges
• 2 tomatoes quarter
• 2 green chillies seed<
• 1 onion slice
• 2 garlic clvs, chop
• 1 stalk curry leaves
• 1 11/16 cups water to obtai
• spices Ground, combined
• 1 tablespoon curry powder for fish
• 1 tablespoon coriander powder
• 1 teaspoon aniseed powder sweet cumin
• 1 teaspoon chilli powder
• 1 teaspoon turmeric powder
• 1 teaspoon belacan powder
• 13/16 inch galangal piece
• 3 shallots
• 1 stalk lemon grass smash
• 4 tablespoons oil
• seasoning
• 1 teaspoon salt or to taste
• 1 teaspoon sugar or to taste

1. 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.
2. 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.

beans, cabbage, potatoes, cauliflower, carrots, tomatoes, green chillies, onion, garlic, curry, water, ground, curry powder for fish, coriander powder, aniseed powder sweet cumin, chilli powder, turmeric powder, belacan powder, shallots, lemon grass smash, oil, seasoning, salt, sugar

Taken from www.yummly.com/recipe/Vegetarian-Curry-1675686 (may not work)