Ingredients

1. 14 oz can coconut milk
2. 1 cup chopped mushrooms
3. 1 small chopped fennel bulb
4. 1 large chopped red pepper
5. 2 tablespoon chopped basil
6. 4 large plum tomatoes chopped
7. 2 small pak choi
8. 2 cups shredded red cabbage
9. 2 cups shredded green cabbage
10. 8 oz tofu cut into small pieces
11. 1 ½ teaspoon finely grated fresh ginger
12. 1/4 cup soya sauce
13. 1/8 teaspoon asafoetida
14. Salt to taste
15. ½ teaspoon chili powder
16. 1 ½ teaspoon curry powder
17. 1 teaspoon brown sugar

Directions

1. Heat a large deep wok or Dutch oven
2. Add coconut milk, mushroom, fennel, red peppers, peanut oil, peanut butter, tomatoes, red cabbage, green cabbage, tofu, and the rest of the ingredients, adding the pak choi and basil at the end
3. Bring it to a boil. Keep stirring every 10mins
4. Cook for 30mins or until tender

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