Recipe Ingredient
- 1/2 cup lentils, soaked overnight
- 200g carrots, cut into wedges
- 1/2 tsp turmeric powder
- 200g long beans, cut into 2cm lengths
- 200g cauliflower, cut into florets
- 200g cabbage, cut into 3cm squares
- 200g brinjals, cut into wedges
- 2 red chillies, halved
- 2 green chillies
- 1 litre coconut milk
- 35g tamarind paste, mixed with 150ml water and strained
- 5 tbsp oil
- Spices (A)
- 5 tbsp meat curry powder
- 4 tbsp chilli paste
- 2 tsp belacan granules
- 5 shallots, ground
- 2cm knob ginger, grated
- Spices (B)
- 2 stalks curry leaves
- 2 stalks lemon grass, smashed
- 1/2 tsp mustard seeds
- Seasoning
- 1 tsp salt or to taste
- 1 tsp sugar or to taste
Instructions
- Put lentils and carrots in a pot, add turmeric powder and enough water. Cook until lentils and carrots are soft and tender.
- Heat oil and sauté mustard seeds until they begin to pop. Add in the rest of spices (A) and ingredients (B). Fry until fragrant.
- Pour in the cooked lentils and carrots. Add coconut milk and tamarind juice and bring to a boil. Add cauliflower, brinjals, long beans and both the red and green chillies. Cook for 8-10 minutes. Put in cabbage. Cook for 2-3 minutes, then add in salt and sugar to taste.
