| Cooking Instructions:
1. Wash & rinse 1 small cabbage, 1 cup broccoli, 1 cup cauliflower, 1 cup okra, 1 cup eggplant, 1 cup cut tomatoes, 1 cup potatoes & 1 cup carrots. (Cut into bite size pieces) Optional you can omit any of the above & substitute it with your choice of vegetables & tofu.
2. Warm skillet over medium heat, put in 1 pkt. of Chilliz curry vegetable paste. Stirring gently 2-3 minutes.
3. Pour in 400ml (2 cups) coconut milk into paste mixture, stirring until it boils. Add in carrots, potatoes, cabbage, eggplant. Cook until vegetables is soft then add in the rest of the vegetables to cook for another 5 mins or until tender. For a lighter curry sauce add in extra water. Remove from heat & serve with warm rice.
Optional: Garnish with mint leaves and chillies before serving.
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