Dalca Sayur (Vegetable Curry)

3 tablespoon meat curry powder, mixed with 1/4 cup tamarind juice

1 teaspoon turmeric powder (optional)

1 cup dhall (split peas or lentils), soaked & boiled till 'broken'

2 cups water

1 cup thick coconut milk.

1 aubergine, cut to small pieces.

1 carrot sliced abt 1 cm thick

3 potato, peeled and cut each into 4

~ 10 long beans, cut 1"

2 tomatoes, quartered 

1 onion, sliced *

3 garlic, sliced *

1/2 ginger, sliced, julienne *

1 cinnamon bark *

2 star anise *

2 cloves *

3 cardamom *

1 stalk curry leaves

- Saute * till fragrant

- Put in curry paste stir for few seconds

- put in water and add in boiled lentils

- Let it boil for about 10 mins, stirring occasionally.

- Add in potato & carrot and boil a further 10 mins. 

- Add aubergine, long beans, tomatoes.

- Add coconut milk and boil until all vegetables are cooked. Add salt to taste

- Throw in curry leaves and green cili & turn off fire.

Note: This vege curry gravy should be slightly thick.

            Can add extra curry powder if you like.