Vegan Ca Ri Viet (What The Pho Style)

Preparation time: 30 minutes
Serves: 4

Ingredients:

To Grind:
1 small onion chopped
1 inch ginger peeled and sliced
3 stalks of lemon grass crushed and sliced
1 teaspoon sea salt
Freshly ground black pepper
1-2 teaspoon red chilli flakes

Other:
1-2 tablespoon Madras curry powder
1 can of coconut milk
Lime wedge to garnish
1 box of firm tofu cubed (12 ounce)
3 tablespoons of oil

Vegetables:
1 cup sliced onion
2 cups thinly sliced colorful bell pepper
1 cup sliced carrots
2 cups cauliflower cut into bite size pieces
1 cup sliced celery
1-2 cups green peas
1 cup snow peas (optional)
Cilantro to garnish

Method:

Prepare lemon grass by separating the white and green. First crush the lemon grass base and slice (white part) into rounds and set aside. Now cut the green part into bigger chunks and keep which will later be used in the curry for its flavor.

Now grind to paste either using a mortar and pestle or a grinder all the ingredients mentioned above. The variation in my recipe is that I add the curry powder later, but you can instead add it while grinding this to paste.

Now heat oil in a skillet and add the above paste and saute until its cooked. Next add in the sliced onion and saute until translucent, you can add some salt to help it cook faster.

Now add all the vegetables one by one. You can use a variety of vegetables for this recipe.

Next add Madras curry powder and coconut milk and mix well.

Lastly, add tofu and mix gently. Before covering with a lid to cook it, add the remaining lemon grass for flavoring (not to be eaten).

Cook until the vegetables are done with a bit of crunch.

Serve hot with steamed rice and garnish with cilantro and a lemon wedge.

Comments

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