Fry potato in oil, veggy broth powder, and lemongrass to lightly browned.

Add 1 Tbsp curry, and carrots to pan, stir and fry for couple of minutes, add water to 1 inch above the potatoes and carrots on medium heat.

Add diced tofu or veggy meat, soy milk, bay leaf, 1 Tbsp curry, put lid on pan, let simmer 10 min.

Add coconut powder and mix well.

Eat with rice.