1 tablespoon vegetable oil
1 medium onion, chopped
5 medium carrots, sliced
2 medium potatoes, peeled, seeded and cut into 1/2 inch pieces
2 drumplings corn flower
1 clove garlic, chopped
3 tablespoons curry paste
1 (10 ounce) can coconut milk
4 plum tomatoes - sliced into 1/4 inch rounds
1 small tomato, seeded and chopped
1 teaspoon curry powder
1/2 chili powder
1 tablespoon chicken bouillon granules
2 (15 ounce) cans chicken broth
1 (15 ounce) can kidney beans
1 tablespoon vegetable oil
1 tablespoon minced fresh ginger root
1 medium onion, diced
1 pinch ground black pepper
Heat oil in large saucepan over medium heat. Stir in onion, carrots and potatoes. Reduce heat to low, and simmer until tender. Stir in garlic, curry, corn, garlic and curry paste. Mix in coconut milk, tomatoes, tomato and curry powder. Bring to a boil, reduce heat and simmer, stirring occasionally, for 5 minutes, or until vegetables return to desired tenderness. Stir in chicken broth, beans and vegetable oil. Bring to a boil, and reduce heat. Cover, and simmer for an additional 20 minutes. Stir in ginger, pepper and chicken bouillon. Cover, and simmer for 5 more minutes. Serve over rice.