Preparation

• 1 Packet New Moon Singapore Vegetable Curry Paste (100g)
• 500ml Water
• 200g Round Cabbage, cut into chunks
• 100g Brinjal (Eggplant), cut into chunks
• 150g Long Beans (Yardlong Bean), cut about 1 inch length
• 50g Tau Pok, cut half
• 100g Ladyfinger (Okra), sliced thickly
• 150g Carrots, cut into chunks
• 50ml Low-fat Evaporated Milk/Coconut Milk

Cooking Instructions

1. Put all ingredients except low fat evaporated milk/coconut milk into pot and mix well. Cover and bring to boil.

2. Lower heat and simmer for 20 mins or until vegetables soften.

3. Mix in low-fat evaporated milk/coconut milk and serve.