Malaysian Style Vegetable Curry

4 cloves garlic, minced
1 inch ginger, minced
1 shallot, minced (optional)
2 tsp. oil
1 Tbsp. (or to taste) Malaysian curry powder
1 medium onion, cut into thin wedges
1 medium carrot, chopped
1 potato, chopped
1 sweet potato, chopped
1 tomato, diced
1 cup green beans, trimmed and chopped
1 small zucchini, chopped
1 Tbsp. brown sugar
Soy sauce to taste
1/2 bunch cilantro, chopped

Heat oil in wok or large saucepan. Add garlic, ginger, shallot and onion. Saute for a few minutes.
Add curry powder and saute for 2 minutes or until fragrant.
Add carrot, potato and sweet potato. Stir until coated with curry mixture.
Add tomato and enough water to barely cover all vegetables. Simmer for about 12 minutes, stirring occasionally.
Add green beans and zucchini and simmer for another 5 or to minutes until all vegetables are tender and sauce is thick.
Season with brown sugar and soy sauce. Garnish with chopped cilantro.

Makes 4 to 6 servings

Variations:
Use any combination of vegetables you like.

Substitute coconut milk for some of the water.

For more protein, add cubed extra-firm tofu or tofu puffs when you add the beans and zucchini.

Course: 
Mains