Singapore Vegetable Curry With Gluten Or Chicken - cooking recipe

Ingredients

2 medium potatoes
2 medium carrots
2 c. green beans, cut in 2-inch pieces
1 medium bell pepper
1 small cabbage
1 medium onion
1 (8 oz.) can coconut milk
curry powder, salt and pepper to taste
2 c. fried gluten chunks
2 to 3 boiled eggs, cut in chunks
1 ripe, diced banana
1 c. roasted peanuts, in halves
1 c. raisins
shredded coconut

Preparation

Cut all vegetables in big chunks, including onion.
Boil 3 to 4 cups water in deep pan, enough to cover vegetables, together.
Drop vegetables according to which cooks the longest, including beans and onion.
Add 1/2 can coconut milk when vegetables are half done. Add curry powder, salt and pepper.
Simmer 2 to 3 minutes and put off fire.
Add the rest of coconut milk.
Add fried gluten and egg chunks before serving.