Vegetable Curry

Serves 4
o 1 tbsp vegetable oil

o 1 md onion, finely sliced

o 1 clove garlic, sliced finely

o 1 tsp coriander

o 1 tsp laos

o 1 red chilli, crushed

o 1 ib cabbage, chopped coarsely

o 1 tofu, cut into bite size

o 1 sm, carrot diced

o 1/2 ib long beans, cut into 3 inch long pcs

o 1 sm eggplant. cubed

o 1 tsp salt

o 3 cup coconut milk

o 1 salam leaf

Instructions:

1. heat oil in pan and sautee onion lightly. Add garlic, coriander and laos. Fry for 1 min

2. add chilli, cabbage, tofu, carrot, long beans, eggplant and salt. Cover and cook over low heat for about 10min

3. then add coconut milk and salam leaf and cook un covered, stiriing almost continously, until veggies are tender.Serve with rice