Ingredients (serves 2)
° 150g-200g potatoes, peeled and cut into chunks
° 50g vegetarian meat or vegetarian stewed mutton
° 50g carrot, peeled and cut into chunks
° 15 curry leaves
° 2 tablespoons curry powder (meat blend)
° 1 teaspoon chilli powder (optional)
° ½ cinnamon stick
° 2 lemongrass, peel off outer layers leaving tender whitish center, cut out 7.5cm, bruised
° 150ml coconut milk
° 500ml water
° 1 ½ tablespoons vegetable oil
° 1 teaspoon salt
° 1 teaspoon sugar (optional)
° 200g hokkien mee, blanched
° 40g beansprouts, tailed and blanched

Method
1. Mix the curry powder and chilli powder with a tad of water to form curry paste.
2. Heat the oil in a wok or frying pan, fry the curry leaves for half a minute. Stir in the curry paste and fry until fragrant.
3. Stir in potatoes, carrot, vegetarian meat, water, cinnamon stick, lemongrass and simmer for 20 minutes or until the potatoes are tender. Add in the coconut milk and bring to a boil. Season with salt and sugar.
4. To serve, divide beansprouts, hokkien mee between serving bowls. Ladle the curry into individual serving bowls and serve hot.