Vegetarian Curry

Name: Vegetarian Curry
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Vietnamese
Ingredients: Sweet potato 500 g; Minced lemongrass 2 stalk; Taro 300 g; Minced chilli 20 g; Fried tofu 200 g; Curry powder 15 g; Coconut milk 500 ml; White sugar 60 g; Bell pepper 2 piece; Vegetarian seasoning powder 1 tablespoon; Onion 1 piece; Cooking oil 50 ml

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Vegetarian curry is a must-have dish on the full moon of the seventh lunar month. A fragrant pot of vegetarian curry will make your family meal all the warmer.

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Ingredients

Time

60 minutes

Servings

Level

Medium

Ingredients

Sweet potato 500 g

Minced lemongrass 2 stalk

Taro 300 g

Minced chilli 20 g

Fried tofu 200 g

Curry powder 15 g

Coconut milk 500 ml

White sugar 60 g

Bell pepper 2 piece

Vegetarian seasoning powder 1 tablespoon

Onion 1 piece

Cooking oil 50 ml

Implementation Steps

How to make vegetarian curry: Wash the yellow sweet potato and taro, peel and cut into cubes the same size as the tofu cubes. Remove the stems from the green and red bell peppers, cut out the seeds and white membranes, then cut the peppers into squares like the potatoes. Peel the onion, halve it, then cut each half into quarters.

To give the vegetarian curry a nice thickness and a beautiful natural yellow colour: boil half of the sweet potato until cooked, then blend until smooth (or mash it) to cook with the curry.

Heat oil in a pan, fry the sweet potato and taro until golden on the outside, then lift out and drain. Lightly frying the potatoes and sweet potatoes is the secret to a vegetarian curry that doesn't fall apart.

For a fragrant vegetarian curry: fry the onion in 2 tablespoons of oil until fragrant. When the onion turns translucent, add the minced lemongrass and chilli and keep frying until aromatic. Add a little water and the curry powder and stir well to make the vegetarian curry sauce.

Cook the curry: add the sweet potato, taro and 500ml of hot water to the curry pot and cook over high heat. When it boils, add the blended sweet potato and stir until it dissolves into the curry. Add the bell peppers and tofu cubes and cook for about 2 minutes until the peppers are just tender, then pour in the coconut milk. Season the curry with sugar and vegetarian seasoning powder to taste and turn off the heat.