| Course | Soup |
|---|---|
| Cooking Methods | Sautéing |
| Diets | Vegan |
| Main categories | Vegan |
| Main Ingredient | Vegetables |
Ingredients Scale
Adjust the ingredients measurement scale here by changing this number. 10
Cook Times
Cooking Tools Required
Cutting board, Sharp Knives, Top StoveIngredients
- 2 sweet potato peeled and cut into 1-inch cubes
- 2 carrot cut into 1-inch pieces
- 2 Shallot chopped
- 2 tablespoon sugar
- 1 tablespoon Kosher salt or salt to taste
- 1 loaf baguette
- 2 stalk lemon grass chopped
- 14 ounce tofu for 10 servings - one package of 14-16 ounces
- 27 ounce canned coconut milk for 10 servings - 2 cans of coconut milk
- 1 cube vegetable bouillon
- 2 cup water
- 1 bunch fresh cilantro for garnish
- 2 lime cut into wedges
- 2 tablespoon extra virgin olive oil or ghee if not vegan
Instructions
- Heat oil and add shallots and lemon grass until fragrant and caramelized
- Add in chopped carrot and sweet potato and stir until all ingredients are covered evenly
- Saute for about 5 minutes
- Add in water and veggie bouillon until boiling
- Turn down heat and add in coconut milk, salt, and sugar
- Simmer until vegetable are soft
- Serve with toasted sliced bread loaf and garnish with lime and
Nutrition
Calories: 341kcal | Carbohydrates: 31g | Protein: 8g | Fat: 22g | Saturated Fat: 15g | Sodium: 900mg | Potassium: 443mg | Fiber: 3g | Sugar: 6g | Vitamin A: 8511IU | Vitamin C: 7mg | Calcium: 110mg | Iron: 4mg
Vietnamese Vegan Curry
$55.00 cooking fee
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