Vietnamese Vegan Curry

Serving Size: 10

Recipe by: An Le

Active Prep10

Hands-On Cook10

Hands-Off Cook35

Passive0

Total Time55

Recipe Serving Size10

Baking sheet, Cutting board, Oven, Sharp Knives, Top Stove

2 tablespoon extra virgin olive oil or ghee if not vegan
2 shallot chopped
2 stalk lemon grass chopped
2 carrot cut into 1-inch pieces
2 sweet potato peeled and cut into 1-inch cubes
1 tablespoon curry powder Morton and Basset brand recommended, more or less to taste
2 cup water
1 cube vegetable bouillon
27 ounce canned full-fat coconut milk for 10 servings - 2 cans of coconut milk
1 tablespoon Kosher salt or salt to taste
2 tablespoon granulated sugar
14 ounce medium firm tofu 1 inch dice, for 10 servings - one package of 14-16 ounces
2 lime cut into wedges
1 bunch fresh cilantro for garnish
1 loaf baguette toasted and sliced, for gluten free skip this

Heat oil over medium heat and when hot add shallots and lemon grass, sauteing until fragrant, about 3 minutes.
Add in chopped carrot and sweet potato and stir until all ingredients are covered evenly
Saute for about 5 minutes
Add curry powder and saute an additional 30 seconds
Add water and veggie bouillon. Bring to a boil.
Turn down heat to low and add in coconut milk, salt, and sugar
Simmer until vegetables are soft, about 15 minutes
Meanwhile place baguette cut-side up on a baking sheet and broil for several minutes until lightly toasted. Slice into 1-inch thick pieces.
Add tofu last 3 minutes of cooking time
Garnish curry with lime and cilantro and serve with bread