Teh Veggie Curry! (vegan friendly)

1 clove garlic (big clove or single clove garlic)
4-5 shallots
3 tablespoon of cooking oil (not olive oil)
1 1/2 tablespoon of water }
2 tablespoons of curry powder (preferably the Malaysian type ;) ) }For mixing
1 litre water
Salt to taste
1 cm Ginger
1 dl coconut milk
2 carrots
1 big potato
1/2 cauliflower
1 zucchini
1 Aubergine
1 block hard type tofu or few pieces of fried tofu
(you can replace with any vegetable you wish as well)

Method:

Chop garlic and shallots to itty-bitty pieces. Put the water into the curry powder and make into paste (not soup PASTE!) Then fry the garlic, shallot and ginger mix in the heated oil in low heat until fragrant. After the garlic, shallots and ginger mix is ready, fry in the paste. Make sure the stove heat is very low when frying...fry for 5 mins. Pour the water a little at the time until the paste dissipates, about 500 ml. Then add the coconut milk. Now add the vegetables that take a longer time to cook first putting in the zucchini and aubergine. Add a bit of salt at a time. Then add the rest of the water and leave it to boil on low heat for another 10 mins with lid on.