Malaysia -- Vegetarian Curry with Coconut Milk Recipe

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Ingredients

Galangal - 2tsp, grated
Garlic - 3 cloves
Ginger - 1" piece
Lemon Grass - 2, use only the white soft part
Red Onion - 1 small, chopped (or use 2~3 shallots)
Cashews - 12 (or use candle nuts/ macademia nuts or brazil nuts)
Turmeric - ½tsp
For the Curry:
Japanese/ Chinese Eggplant - 2, sliced
Cabbage - 1 cup, chopped
Zucchini - 1 small, sliced
Carrot - 1 small, peeled and diced
Green Beans - ½cup, cut into 1" pieces
Soy Puffs - ½cup, cut in half (these are available in Asian markets in the refrigerator section)
Coconut milk - 1cup
Kaffir Lime leaves - 3 (I didn't have any, so skipped them)

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