Ingredients:

• One grated coconut
• Carrot (diced): 200g
• Pineapple: a few slices, diced
• Potato (diced): 300g
• Long beans (chopped in 3cm in length) 100g
• Okra, a few pieces: 100g
• Cabbages (chopped in small pierces): 200g
• Curry powder: 200g
• Ginger (chopped): 200g
• Olive oil: 2 tablespoon
• Water: 1400ml

Spices:

• One stalk of lemon grass
• Two stalks of curry leaves
• One lime leaf
• A piece of cinnamon stick

Method:

1. Boil the potatoes until they are cooked through. Then, skin and cut into cubes. Leave them aside.
2. Squeeze the grated coconut for the coconut milk.
3. Heat olive oil in the hot pan for 20 seconds.
4. Put in ginger to fry till golden color under slow fire.
5. Add in the spices and fry until there is an aroma.
6. Pour in the coconut milk and bring to a simmering boil.
7. Add the potatoes and cook for two to three minutes.
8. Add in carrots, long beans, okras and cabbages and stir fry for 10 minutes.
9. Pour in water and boil and simmer for 15 minutes under medium fire.
10. Add in the curry powder.
11. Simmer for another 10 minutes.
12. Lastly, add in pineapple before serving.
13. When it is cooked, dish out and serve immediately with hot rice.