Vietnamese Vegetable Curry



Cuisine: Vietnamese

Recipe Type: Main Dish

Average User Rating: 0.8 / 5

Vegetarian / Vegan: Vegan

For the most part, the Vietnamese do not use chili-based curry pastes like the majority of their Southeast Asian neighbors. Rather, they use a yellow curry powder, quite similar to the Indian variety.

Ingredients:

1 lg block of tofu
2 TB oil

1 14 oz. can coconut milk
1 onion, chopped
1 cup carrots, chopped
2 cups potatoes, peeled and diced (2" chunks)
1 Tb ginger, minced
2 cloves garlic, minced
1 shallot, minced
1 TB Vietnamese Madras curry powder (slightly different than Indian curry powder, though it can be subsituted)

Directions:

Press the tofu under weight, wrapped in a clean dish towl, for 30 minutes to drain, then cut the tofu into 1" cubes. Pan fry in the oil over medium high heat until browned and crispy, about 10 minutes. Remove tofu from pan, add 1 TB oil and saute onion, ginger, garlic, and shallot until slightly browned. Add curry powder and stir until aromatic, about 30 seconds. Add tofu, potatoes, and coconut milk and simmer for 45 minutes, until potatoes are tender, adding a little bit of water if necessary to maintain the stew-like consistency. Serve with rice or french bread.

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Prep Time: 30 minutes

Cooking Time: 45 minutes

Servings: 4

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