| Curry Vegetable |
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Ingredients
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| 200 g cabbage | 100 g asparagus | | 100 g honey peas | 100 g carrot | | 2 pcs of potatoes | 1/4 pc of onion | | 1 tsp minced garlic | 1 tsp minced shallot | | 1 tsp minced ginger | |
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Seasoning
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| 3 tbsp of coconut milk | 2 tbsp of evaporated milk | | 1 tbsp curry powder | 1 tsp ground tumeric | | 1 tsp red paprika powder | 1/2 tsp salt | | 1/2 tsp sugar | 1 cup of water |
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Marinade
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Cooking Method
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| 1. | Rinse cabbage, asparagus, carrots, potatoes and onion, shred, remove the stem of honey peas and rinse | 2. | Blanch cabbage, asparagus, carrots and potatoes in boiling water. | | 3. | Saute minced garlic, shallot and ginger in 1 tsp of oil, add in seasonings, stir well. | 4. | In another pan, heat 1 tsp of oil and fry the vegetables, add in curry sauce and cook until vegetables are cooked. Serve |
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