Curry is a popular spicy dish here in Malaysia, enjoyed by people of all races. Malays are known for their "dry" curry like rendang, while Indians have a "wetter" variant that tastes equally great (and hot!).

However, most people have a misconception that usually only meat is cooked with curry. Actually, there's a lesser-known dish that uses vegetables to cook a curry dish.

Ingredients
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1. 300g cauliflower, cut into flowerets
2. 200g long beans, cut into 1-inch lengths
3. 250g turnips, sliced
4. 1 carrot, sliced
5. 50g cloud ears, soaked and washed
6. 3 packets of fresh young corn, sliced in half
7. 50g of dong fen (Very thin Mung bean starch noodles), soaked and cut into short lengths
8. 1 tin of button mushrooms
9. 500g coconut meat, mixed with 3 cups of water to make coconut milk
10. salt and sugar to taste
11. half a cup of oil

Ingredients for curry
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1. 2 stalks lemon grass
2. 30g of galangal
3. 100g of ginger
4. 20g of tumeric roots
5. 1 piece of tumeric leaf
6. 50g chillies
7. 30g of dried chillies

Instructions
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1. Ground the ingredients for the curry into a paste.

2. Heat the oil and fry the curry ingredients until it is fragrant and the oil seperates from the sauce.

3. Add in the coconut milk and bring it to a boil. Then, add cauliflower, long beans, turnips, carrots and mushrooms.

4. When the vegetables are slightly tender, add in the cloud ears, young corn and dong fen. Allow it to simmer for 10 minutes.

5. Add sugar and salt to personal taste.

For more awesome Malaysian delicacy and traditional recipes you can make from the comfort of your home kitchen, please visit http://malaysianrecipes.blogspot.com/.