Veg Khow Suey

A. For the Curry Paste:

1. 5-6 dried red chilies (Kashmiri chilies for less heat)
2. 1 tbsp coriander seeds
3. 4-5 garlic cloves
4. 1 inch ginger piece
5. 1 medium onion, roughly chopped
6. 2-3 tbsp water (for grinding)

B. For the Curry (Gravy):

1. 2 tbsp oil
2. Prepared curry paste (from above)
3. ½ tsp turmeric powder
4. 2 tbsp besan (gram flour)
5. Salt to taste
6. 2 cups mixed vegetables (carrots, french beans, broccoli, mushrooms, capsicum, baby corn) – finely chopped
7. 1 stalk lemongrass (optional), lightly bruised
8. 400 ml (about 2 cups) thick coconut milk
9. 1-1.5 cups water or vegetable stock

C. For Noodles and Toppings:

250 grams noodles (egg noodles, hakka noodles, or regular wheat noodles)

Fried Toppings:

1. 1 large onion, thinly sliced
2. 4-5 garlic cloves, thinly sliced
3. ½ cup raw noodles (for frying)
4. Oil for deep frying

Fresh Toppings & Garnishes:

1. ½ cup roasted peanuts, coarsely crushed
2. ¼ cup fresh coriander, finely chopped
3. 2 green chilies, finely chopped
4. 1 lemon, cut into wedges
5. 1 tsp chili flakes
6. 2 spring onions, finely chopped (optional)
7. 1 boiled egg, sliced (optional for non-veg)