For the Paste
For the Curry
Lightly steam the vegetables (except mushrooms and red pepper) so that they remain crunchy.
Grind garlic, green chillies, kaffir lime rind, onion, galangal and lemon grass with ½ a cup of water to a fine paste. Roast the cumin and turmeric powders in a medium hot kadhai for 1-2 minutes. Add the paste and salt, mix and cook for 3-4 minutes.
Sieve the coconut milk into the paste and mix. Add kaffir lime leaves and tofu (if using) and mix. Add the steamed vegetables and mix. Once the curry comes to a boil, add the mushrooms and red pepper and turn off the heat within 30 seconds. Cover and let it rest for 10-15 minutes before serving.