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Vegetable Curry
1 tbsp  Vegetable oil
1  md Onion, finely sliced
1 Clove garlic, sliced finely
1 tsp Coriander
1 tsp Laos
1 Red chilli, crushed
1 lb Cabbage, chopped coarsely
1 Tofu, cut into bite size
1  sm  Carrot, diced
1/2 lb  Long beans, cut  into 3 inch long pieces
1  sm  Eggplant, cubed
1  tsp  Salt
3  cup  Coconut milk
1  Salam leaf

 

1.  Heat oil in pan and saute onion lightly. Add garlic, coriander and laos. Fry for 1 minute.

2.  Add chilli, cabbage, tofu, carrot, long beans, eggplant and salt. Cover and cook over low heat for about 10 minutes.

3.  Then add coconut milk and salam leaf and cook uncovered, stirring almost continously, until vegetables are tender. Serve with rice.

Preparation Time: Serves: 4
Recipe Origin: Indonesia
Submitted by:
Baovan Truong
Washington
United States
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