4 squares fresh firm tofu, cut in half diagonally and patted dry.
4 Chinese eggplants, quartered lengthwise and cut into 2" lengths
1/4 C curry powder
2 can coconut milk
4/3 C tamarind water
2 tbsp sugar
1 tbsp salt
2 C large 1.5" cubes green cabbage
2 C large 1.5" cubes purple cabbage
2 tomatoes cut into wedges
Rempah
10 candlenuts soaked in water 10 minutes
6 stalks fresh lemongrass trimmed and sliced
16 shallots (or 4 medium onion) peeled and sliced
16 cloves garlic, peeled and sliced
2 tsp turmeric
1 C veg oil
2/3 C red chile paste
2 tbsp fresh or dried curry leaves
Procedure
Add 1 tsp oil to a pot of water. Bring to a boil and blanch the okra for 3 minutes; drain.
Boil sweet potato in fresh water until tender; drain.
Heat 2" oil in a wok. Add the tofu and deep fry until golden brown and crusty, about 3 minutes. Remove and drain.
Deep fry the eggplant strips for 2 to 3 minutes' remove and drain.
Grind candlenuts, lemongrass, shallots, garlic, and turmeric into a smooth paste in a blender. Add a tablespoon or more of water if needed.
Heat 1 C of fresh oil in a wok or saucepan over low heat. Add the chile paste and curry leaves and fry, stirring continuously until the oil takes on a reddish hue, about 2 minutes.
Add the ground mixture and fry over low heat, stirring frequently, until the rempah is fragrant and has a rich mahogany red color, about 8 minutes. It is ready when the oil seeps out.
Add the curry powder and coconut milk to the rempah. Bring to a boil, stirring continuously.
Reduce the heat and stir in water, tamarind water, sugar, and salt.
Add the vegetables and simmer until the vegetables are tender but crisp, about 8 minutes.