How To Make Vegetable curry

250 g potatoes, peeled, diced washing 3cm
150 g carrots, peeled, washed, cut into 1 cm thick
150 grams of cabbage, cut into 3 cm wide
150 grams of green beans, cut into 3 cm
100 grams of dried glass noodles, scalded and drained
800 gr thin coconut milk
2 tablespoons cooking oil
1 leek, thinly sliced
Ground spices:
4 red onions
2 cm ginger
2 cloves garlic
1 tsp pepper
1 tablespoon salt
3 grains hazelnut
1cm turmeric
Other spices:
2 cm galangal, crushed
2 bay leaves
1 stalk lemongrass crushed
How to make
Heat oil and saute all the spices until fragrant. Enter the coconut milk, bring to a boil, stirring constantly so as not to break the coconut milk.
Put the potatoes and carrots into coconut milk, cook until half cooked.
Enter the beans and cabbage, boil back up until vegetables are tender. Then enter the sliced leeks, turn off the heat. Lift.
In a serving bowl, flat glass noodles, flush with vegetable curry. Sprinkle with fried onions. Serve.