Vietnamese Vegetable Curry

Recipe by lynnski LA
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 10mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 2
    tablespoons vegetable oil
  • 2
    shallots, chopped
  • 2
    garlic cloves, chopped
  • 2
    teaspoons chili paste, ground
  • 2
    tablespoons soy sauce
  • 2
    teaspoons sugar
  • 12
    teaspoon ground turmeric
  • 1
    cup water
  • 2
    pieces dried bean curd skin, soaked in cold water for 30 minutes, drained and cut into one-inch pieces (about 1 cup)
  • 1
    lemongrass, stalk cut into 3-inch lengths, and lightly bruised with the flat side of a knife
  • 1
    inch gingerroot, peeled and cut into 3 slices
  • 1
    carrot, peeled and cut into 1/2 inch thick rounds
  • 12
    yellow onion, cut into wedges
  • 1
    sweet potato, cut into 1-inch cubes (about 1 cup)
  • 12
    head cauliflower, cut into florets
  • 1
    tomatoes, cut into thin wedges
  • 5
    sprigs fresh cilantro, cut into 2-inch lengths
  • Vietnamese Curry Powder (use 2 Tablespoons)
  • 1
    teaspoon cayenne
  • 1
    teaspoon cumin, ground
  • 1
    teaspoon coriander, ground
  • 14
    teaspoon cardamom, ground
  • 14
    teaspoon clove, ground
  • 1
    teaspoon black pepper, ground
  • 1
    teaspoon sugar
  • 14
    teaspoon salt
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DIRECTIONS

  • .Heat the oil in a wok or a large pot over moderate heat, add the shallots, garlic and curry powder and stir until fragrant, about 20 seconds.
  • Add the chili paste, soy sauce, salt, sugar, coconut milk, turmeric, water, bean curd skins, lemongrass and ginger, then combine.
  • Add the carrots and onion, then cover and simmer for 5 minutes.
  • Add the sweet potato, cauliflower and tomato and cook until the veggies are tender, another 15 minutes or so.
  • Transfer to a serving bowl and garnish with cilantro.
  • Serve with steamed jasmine rice.
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