Authentic Vegetarian Vietnamese Curry

Fall has finally arrived, and in our home we start to make some of our favorite dishes. One of our favorite dishes is Vietnamese curry. This year I wanted to change things up a bit, and make vegetarian curry. I attended Sunday school at a temple when I was younger. Lunch was my favorite part of the day. I had the opportunity to sample a wide variety of Vietnamese vegetarian dishes. The smell of a variety of spices would fill the air around lunch as the meals are being prepared. I want my children to have the same opportunity and sample a wide variety of foods. Over the years I have gathered and experimented with recipes handed down from my mom and mother in law. I am excited to share this recipe with you and hope you can share this dish on a cold fall day with your family.

Vietnamese vegetarian curry (cà ri chay) Recipe

Ingredients

2 sweet potatoes

1 carrots

1 potato

1 garlic bulb

1 can of fresh coconut water 16.4 fl oz

1 package of tofu

½ cup of shiitake mushrooms

½ cup of white mushrooms

1 cup of coconut milk

1 cup of fresh milk

2 tablespoons of cashew or walnut oil

3 crushed lemongrass stalks

vegetable oil

sugar

salt

pepper

curry powder

Prep:

• Onions, garlic, peeled and chopped.

• Shiitake mushrooms wash and drain.

• Cut tofu into cubes

• Carrots, potatoes, sweet potatoes peeled, washed, and slice

Cook:

• Warm a frying pan with vegetable oil and fry the diced tofu cube. Flip and brown all sides.

• Remove from and place tofu on a napkin to drain off excess oil.

• Add potatoes, sweet potatoes, carrots with 1/2 teaspoon of sugar, 1/4 teaspoon salt, ¼ teaspoon pepper, and leave for 15 minutes to allow flavors to absorb.

• Warm a pot on the stove, add 2 tablespoons of cashew oil and then fry 1 chopped purple onion, 1 minced garlic and crushed lemongrass stalk.

• Add marinated potatoes, sweet potatoes and carrots to the fry. Then, add fresh coconut water, 1 tablespoon curry powder, fresh milk, coconut milk, cook over medium heat for about 20 minutes.

• Add shiitake mushrooms, mushrooms and tofu

Serve with vermicelli noodles, rice, or warmed baguette. Bon Appetit!

I would love to see your results feel free tag me on Instagram to share!