Malaysian vegetable curry

Ingredients

Serves: 2

• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp ground turmeric
• 1 tbsp curry powder (see tip)
• 6 cups vegetable stock
• ½ packet of firm tofu, cut into cubes
• 3 cups chinese cabbage, roughly chopped
• 150g green beans, tips removed
• 1 pack of fresh baby corn, cut in half lengthways
• 2 tomatoes, cut into wedges
• 5 kaffir lime leaves, thinly sliced
• 5 curry leaves
• 5 tbsp coconut sugar
• 1 cup plant-based milk
• 2 tbsp light soy sauce
• Salt, to taste (optional)
• 1 tbsp fresh lime juice
• Brown rice, cooked, to serve

Paste

• 10 long red chillies, roughly chopped
• 1 shallot, roughly chopped
• 4 garlic cloves
• 2 lemongrass stalks, white parts only, roughly chopped
• 5cm fresh galangal, roughly chopped
• 4 tbsp water