1. .Heat the oil in a wok or a large pot over moderate heat, add the shallots, garlic and curry powder and stir until fragrant, about 20 seconds. 2. Add the chili paste, soy sauce, salt, sugar, coconut milk, turmeric, water, bean curd skins, lemongrass and ginger, then combine. 3. Add the carrots and onion, then cover and simmer for 5 minutes. 4. Add the sweet potato, cauliflower and tomato and cook until the veggies are tender, another 15 minutes or so. 5. Transfer to a serving bowl and garnish with cilantro. 6. Serve with steamed jasmine rice. ---------------------------------------------------------------------------
Nutrition
Ingredients
