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Sayur Lodeh (Curried Vegetables)

Ingredients: 1 Tablespoon(s) Vegetable oil 1 medium Onion, finely sliced 1 Clove garlic, sliced finely 1 Teaspoon(s) Coriander 1 Teaspoon(s) Laos 225 Gram(s) Shelled fresh 1 Red chilli, crushed 225 Gram(s) Cabbage, chopped coarsely 225 Gram(s) Cauliflower, parted 1 small Carrot, diced 225 Gram(s) String beans 1 small Eggplant, cubed 1 1/2 Teaspoon(s) Salt 3 Cup(s) Coconut milk 1 Salam leaf Directions: Heat oil in pan and saute onion lightly. Add garlic, coriander and laos. Fry for 1 minute. Add shrimp and saute for 2 minutes. Add chilli, cabbage, cauliflower, carrot, string beans, eggplant and salt. Cover and cook over low heat for about 10 minutes. Then add coconut milk and salam leaf and cook uncovered, stirring almost continously, until vegetables are tender. Serve with rice. NOTE: Chicken pieces can be substituted for shrimps.
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