Vegetable curry

Do expect to see more cooking backlog postings. This was a dish cooked 2 weeks ago. The recipe was from My Kitchen Snippets.

Ingredients for the curry paste:
10 dried red chilies - soak in hot water
4 shallots
4 cloves of garlic
1" of turmeric
1" of galangal
1" of ginger
2 stalk of lemongrass
3 tbsp of curry powder

Blend all the above ingredients with a bit of water and set aside.

Vegetables: (or add your own ingredients)
1 cup of french beans - cut to 1" length
2 zucchini - cut to 1" length
4 potatoes - quartered
2 carrots - cut to 1" length
1 piece of Tempe - slice thinly and pan fried until brown
2 pieces of fried tofu - cut to cubes

Note: I used white cabbage, brinjals and okras as the ingredients.

2 cups of coconut milk
2 kafir lime leaves
1 tsp of sugar
Salt to taste

I left the galangal out for the curry paste because I didn't manage to get it. Something was amiss about the curry taste. I didn't really like it. My guess was because of the curry powder I was using which was meant for meat/chicken curry cooking.

A friend in NY recommended to use Pataks Vindaloo Paste which turn out to be great for vegetable curry and also much simpler. I'll probably try it the next time.