Recipe - Vegetarian Curry with Tempe

Ingredients :
250g tempeh, cube cut
100g cabbage, cubed
100g carrot, cut into wedges
3–4 long beans, cut into 3cm lengths
1 potato, cut into wedges
1 brinjal, cut into slanting round slices
4 baby young corns, halved
1 tomato, cut into wedges
4 tbsp oil
800ml low-fat milk
400ml water

Spices (A) (combined and ground)
6 dried red chillies
5 fresh red chillies
2cm piece galangal
2cm piece ginger
1cm piece fresh turmeric
2 tbsp meat curry powder
1/2 tsp belacan stock granules
2 stalks lemon grass, sliced

Spices (B):
5cm cinnamon stick
1 star anise
4 cloves
3 cardamoms, split
2 stalks curry leaves Seasoning:
1 tsp salt or to taste
1 tsp sugar
1 tsp chicken stock granules

How to cook :
Heat oil and fry spices (A) and (B) until fragrant. Add carrot and potatoes and cook for 2 minutes.

Add long beans and brinjals.

Pour in the low-fat milk and bring to just a boil.

Add cabbage, tomato and baby young corns.

Simmer for 1–2 minutes.

Add tempe and cook for an extra 2–3 minutes.

Add seasoning to taste.

Dish out and serve immediately.