Heat oil in a large saucepan. Add onion and cook for 2-3 minutes or until
soft. Add garlic, terasi and candle nuts and cook for 1 minute. Add
coconut milk, chicken stock, sambal ulek and lemongrass. Bring to the
boil. Add broccoli and cauliflower and simmer, covered, for 4 minutes. Add
zucchini and beans and continue to cook for 3-4 minutes or until
vegetables are just tender. Remove lemongrass and serve.