Vegetarian Curry

Vegetarian Curry

Ingredients:
• 100 grams of carrots, chopped coarse / diagonal
• 200 grams cabbage
• 125 grams of eggplant
• 70 grams of beans
• 1 piece of tofu, diced
• ½ piece of tempeh, diced
• 100 grams of Shiitake mushrooms
• 120 grambutternut pumpkin, diced
• 120 grams potatoes, diced
• 3 pieces of lime leaves
• 1 stalk lemongrass, crushed
• 2 tsp sugar
• 15 grams of tamarind
• 2 grams of coriander, roasted and then crushed
• salt to taste
• cooking oil to taste

Spices that are:
• 150 grams of garlic
• 100 grams of onion
• 50 grams kencur
• 35 grams galangal
• 150 grams of red chilli
• 30 grams of hazelnut

How to cook:
1) Blend the seasonings, then stir-fry until fragrant.
2) Insert the lime leaves, lemongrass, coriander, stir for a while.
3) Enter the coconut milk and water, stirring until well blended spices with coconut milk.
4) Then add carrots, cabbage, eggplant, beans, tofu, tempeh, shiitake mushrooms, potatoes, butternut pumpkin, add salt and sugar, cook until soft and cooked vegetables.
5) Once the vegetables and potatoes are cooked, turn off the heat.
6) Serve with a dish for the soup, serve hot