3 tablespoons rapeseed oil
1 tablespoon mustard seeds
8 curry leaves
100g onion, cut into 1 cm cubes
90g radish, cut into 1 cm cubes
60g carrot, cut into 1 cm cubes
100g shimeji mushrooms, roughly chooped
20 g fresh cayenne peppers, finely chopped
1 tablespoon grated ginger
1 tablespoon grated garlic
40g shrimp paste salt to taste
1 teaspoon fish sauce
1 teaspoon garam masala
1 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1 teaspoon garlic powder
1 tablespoon coconut powder
1 tablespoon almond powder sugar to taste
500ml water
800ml cups milk
30g lotus root, cut into 1 cm cubes
60g sweet potato, cut into 1 cm cubes
90g hokkaido pumpkin, cut into 1 cm cubes
10g shiitake mushrooms