Vegetable Curry 咖哩鮮蔬

Ingredients
1 medium onion, finely chopped
5 cloves garlic, finely chopped
1 small piece ginger, finely chopped
1 packet vegetable curry paste
1 bunch green beans, trimmed and cut into 2-inch length
Half head cabbage, cut into 3-inch slices
3 medium tomatoes, cut into wedges
4 small chili, cut and remove seeds
1 packet tofu puff
1 tbsp oil
600ml water
Coconut milk (optional)
Salt to taste.

Method
Heat oil in wok and saute garlic, ginger, chili and onion. Add curry paste and saute for 3 minutes or until fragrant.

Add cabbage, tomatoes and water. Stir until coated with curry mixture. Cook and lower heat to a simmer for about 10 minutes, stirring occasionally. Add green beans and tofu puffs and cook for another 5 minutes until all vegetables are tender. Add salt to taste, and stir in coconut milk to thicken gravy if desired. I usually omit coconut milk.

Serve with steamed rice.