Put the Bumbu Bali (spice paste) in a wok without oil and fry for 30 seconds.
Once the paste is hot and fragrant, add the salam leaves, kaffir lime leaves and lemongrass to the pan with the paste. Fry for another 30 seconds.
Pop the potato in and stir well.
Pour the water into the pan, and bring up to a simmer. Cook for 10 minutes to cook the potatoes.
Check the potato by pricking with a fork. It should be starting to soften, but not completely cooked. If it’s still hard give it a few more minutes.
Next add the the coconut milk and bring back up to simmering.
Add the rest of the vegetables and simmer for 3-5 more minutes. After 5 minutes the vegetables should be hot, yet crunchy and the potatoes should be cooked through. Season with the salt, stir and serve.