South Indian Vegetable Curry

An adaption of cooking indian style vegetable curry with some chinese style ingredients :)

Ingredients

3 tbsp oil

1 tsp mustard seeds

1 yellow onion - sliced

2 shallots - sliced

1 tsp minced ginger

dash of paprika

2 carrots - cut into cubes

1 potato - cut into cubes

1 wedge of pumpkin - cut into cubes

1 bowl of cabbage - cut into pieces

handful of dried bean curd (tau kee)

1 small green bell pepper - cut into cubes

2 green chilies (i use red chili)

some toasted cashew nuts

2 cups coconut milk

salt to taste

Make into paste

2 tsp coriander - pound

2 tsp cumin - pound

1 tsp turmeric powder

1 1/2  tbsp curry powder

1 tbsp water

Method

1. Heat up oil in a wok on medium heat.  Fry the mustard seeds till they start to pop.  Add onion, shallots and minced ginger and fry till fragrant.  
2. Add the paste and fry to mix well for another minute.
3. Add carrot, potato and fried tau kee.  Add coconut milk and bring to a boil.  Cover and simmer for about 6 to 8 minutes.  Add pumpkin, cabbage, bell pepper and chillies.  Mix well.
4. Simmer for another 10 to 15 minutes or until all vegetables are cooked to desired tenderness.
5. Add paprika and salt to taste.  Sprinkle toasted cashew nuts and stir to mix.
6. Serve warm with rice or noodles.