• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Easy
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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

  1. Put lentils and carrots in a pot, add turmeric powder and enough water. Cook until lentils and carrots are soft and tender.
  2. Heat oil and sauté mustard seeds until they begin to pop. Add in the rest of spices (A) and ingredients (B). Fry until fragrant.
  3. 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.

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