Vegetable Curry Indonesian Style (Sayur Lodeh)

1 1/2 cups cut green beans
2 carrots
1/2 turnip
1/2 head cabbage
250 g firm tofu
1 1/2 cups coconut milk
2 cups water

Spice blend

1 inch fresh ginger
1 teaspoon coriander powder
1 teaspoon turmeric
1 teaspoon cumin
1 tablespoon chili powder
2 tablespoons chili paste
2 teaspoons shrimp paste (optional)
2 medium onions
4 garlic cloves
2 stalks lemongrass
20 small dried shrimp, first soaked in hot water to soften
4 tablespoons oil

Chop all the spice blend ingredients and add them to the blender, except the chilli powder. Blend it into a paste.

Combine coconut milk and water to form thin coconut milk.

Cut all the vegetables into small cubes and sticks.

After all the spices are blended, add chilli powder according to your tastes.

Fry it in oil till the oils in the paste ooze out.
Add thin coconut milk and bring it to a gentle boil.

Dump in all the vegetables and tofu and simmer it till the vegetables are tender. Add salt to taste.

Adding pepper is not reccomended.
Serve Sayur Lodeh over rice.