Simple Vegetable Curry

I've got all these little bits and pieces of leftover veges that I had in the fridge. On its own, can't really make a dish out of it so decided to do an everything-one-pot dish! So what else?!? Vegetable curry! I love Indian Curries; they are so simple yet so delicious!! Besides when you want to clear your fridge of all these odds and ends, might as well come up with something good..;)

It would have to "pure" vegetarian if I didn't add the fish paste tofu in but I also needed to "clear" that. It was just taking up useful space in the icebox!

Recipe
Ingredients(this is what I had)

Note: Almost any type of vege, I prefer not to use the leafy green ones since I don't think they contribute much, in terms of flavor, to the dish and also they tend to wilt real fast.

-Napa Cabbage
-Carrots
-Eggplant
-Cauliflower
-Okra
-Fish paste Tofu
-3 heaping TBS Baba's Fish Curry Powder/Vegetable Curry Powder (it's the one that I had)
-Tamarind liquid (made with some tamarind mixed with water and simply just used the liquid
portion)
-Curry Leaves, 2 Sprigs, remove stems (OPTIONAL)
-Indian Chilli Powder, 1 tsp (OPTIONAL)
- 1.5cups of coconut milk/cream
-6 cups of water

Method
-Mix the Curry Powder and chilli powder together with some water to form a soft paste.
-In a pot (preferably non-stick stewing pot coz it would be big enough), heat 4 TBS of oil when
hot add the curry powder paste, stir at moderate heat (you don't want to burn your paste, it
burns easily)
-Fry this paste till fragrant and add the Curry Leaves and stir some more.
-Then add a little of the coconut milk (if you see the paste sticking to the bottom
of the pot, add a little bit earlier)
-Wait till it's simmering a little before adding 1/2 of the remaining coconut milk.
Stir and wait till at boiling point, add 1/2 of the call for amount of water and
the tamarind juice.
-At this point, add in the vegetables. The ones that take the longest to cook, goes
in first, and for those that only need a short cooking time, add in at the end of
the cooking process.
-Now we need enough water (if the rest of the water ain't enough) to cover the
vegetables in the pot. If there's enough as stated, good. If too much, just use
enough of it and if too little, add more. Then cover the pot slightly and let it
come to a boil before lowering the heat to simmer it till cook.
-Then add the rest of the coconut milk to finish (this is to slightly thicken the
curry). Also add salt to taste. Garnish it with cilantro if wish.

Note: All the liquid amounts are based on the amount of gravy I want and the amount of vegetable used. Therefore amount varies. Remember that liquid tends to reduce when it's simmering for a while. Try not to overcook the vegetable coz that makes the stew a little mushy. Omit chilli powder if you want it less spicy, I added an extra whole dried chilli to give it an extra kick.