Vegetables curry/sayur lemak

Ingredients

• 1 small cabbage, sliced in thick pieces
• 1 firm beancurd, or deep fried tofu
• 1 small eggplant, sliced in small chunks
• 1 can coconut cream, diluted with 3/4 cups of water
• 3 ripe tomatoes, chopped in chunks
• 2 Tbsp. cooking oil
• 3-5 red chillies
• 2 candlenuts
• 3 shallots
• 1 small piece turmeric, peeled and sliced
• 1 Tbsp. dried prawns, washed and soaked in some warm water

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Preparation

• Blend spices to a smooth paste. Heat oil in deep pot and fry spices till fragrant until water evaporates and oil comes through. Add tomatoes and fry for another 5 minutes.
• Add a little coconut milk to the spice mixture and stir to mix well, then gradually add the rest of the coconut milk. Bring to a oil.
• Add the egg plants, cabbage, beancurd, and simmer till vegetables are just cooked. Serve warm with rice.

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