Malaysian Vegetable Curry (Sayur Lodeh)

Ingredients

• 300 grams deep-fried tofu
• 1 cup carrots sliced
• 3 cups cabbage about 1/4 of a cabbage, cut into 2 inch strips
• 2 cups green beans long, cut into 2 inch lengths
• 2 eggplant the long and slender type, sliced into 2 inch halves
• 2 pieces kaffir lime leaves torn and crushed
• 4 cups water
• 1 1/2 teaspoons stock ikan bilis, powder
• 1 tablespoon palm sugar
• 1/2 cup vegetable oil
• 3 tablespoons chili paste made from dried chillies
• 1 1/2 cups coconut milk
• 1 1/2 teaspoons salt or to taste
• 2 teaspoons soy sauce
• 1 handful glass noodles soaked in water until softened
• 3 tablespoons dried shrimp rinse with water and drain, then leave for 15 minutes to soften
• 2 onion medium
• 4 cloves garlic
• 1/2 inch ginger
• 1/2 inch galangal
• 1 stalk lemongrass white part only, reserve the rest of the stalk to simmer separately in the broth later
• 3 teaspoons belacan toasted
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground tumeric

Nutrition

• Calories : 450 calories
• Carbohydrate : 39 grams
• Fat : 33 grams
• Fiber : 10 grams
• Protein : 5 grams
• SaturatedFat : 14 grams
• Sodium : 740 milligrams
• Sugar : 10 grams
• TransFat : 0.5 grams