You can add the green part to the curry for more flavor and discard it before serving. The tofu will absorb the flavors of the satay and aromatics. I have an asian market just around the corner that sells fresh Taro. Amazing recipe. by Lyli Pham. I have a recipe for it. I made this today and it was so good. It is very much like the tofu curry at my fave Vietnamese restaurant in my town. Add the satay paste and sautée for one more minute. Sautée for about 3 minutes, or until fragrant. If you can’t find taro, feel free to use sweet potato, or another veggie, this curry is versatile! Then there’s Vietnamese curry, commonly a one-ingredient show dominated by the unctuous, aggressively rich reign of coconut milk. This Vietnamese-style curry is loaded with hearty vegetables–potatoes, sweet potatoes, carrots, celery, red bell pepper and onions and cooked in a savory sauce infused with flavorful curry spices, aromatic lemongrass and creamy coconut milk. Once hot, add the garlic, shallot, lemongrass, and ginger. For a variations of this recipe, try yucca, taro, cauliflower, long beans and chayote. Add the sweet potato, cauliflower and tomato and cook until the veggies are tender, another 15 minutes or so. .Heat the oil in a wok or a large pot over moderate heat, add the shallots, garlic and curry powder … Vegetarian Recipes. 22.6 g lovely recipe! This one-pot Vietnamese curry (or Cà ri) is loaded with veggies and infused with aromatics like ginger, lemongrass, garlic, and lime. Awesome! As someone from Vietnam I am very impressed with your recipe, I like trying nontraditional recipes and yours was the only one I found that was close to our Ca Ri Chay. Absolutely loved it, I actually used peanut satay paste instead of plain satay paste and lo and behold, it added a certain kick to the recipe! Your email address will not be published. In order to post comments, please make sure JavaScript and Cookies are enabled, and reload the page. Stir in some chopped cilantro and a squeeze of lime. Curry will keep for up to 3 days in the refrigerator. Add onion, garlic and ginger and sauté 2 … Total Carbohydrate So good!! Let me know in the comments if you try this recipe! For the vegetables, I went with broccoli, mushrooms, eggplants, as well as carrots and taro to make the curry heartier. It's milder (less cumin and fennel seeds) and won't overwhelm the lemongrass and ginger. In case it's not available, I've included a recipe for a curry powder to make at home. It is super creamy, flavorful, healthy, and takes less than one hour to prepare! Hello, The spices used in this curry differ a bit from Indian masala, it consists of turmeric, coriander, chili, as well as anise, cinnamon, and cloves. Pour in the coconut milk, water, coconut sugar, salt, and spices. 4 January, 2020. Indian merchants introduced curries to Vietnam more than ten centuries ago. thanks for sharing. I couldn’t find any paste at my asian supermarket . Next, cut the tofu into 1-inch cubes and add it to the pot. You can usually find satay paste in Asian stores, online, or simply make your own. Here you will find simple, healthy and tasty plant-based recipes. I get it at the Asian store, usually sold frozen. Infused with aromatics like lemongrass, ginger, and garlic, and loaded with eggplant, taro, carrots, tofu, and mushrooms! Your email address will not be published. 4 … Hearty and flavorful one-pot Vietnamese curry! Next, add tofu that will soak up the flavors of the aromatics. Bring to a boil over medium heat and let simmer for 20-25 minutes, or until the vegetables are cooked. Glad you liked this curry , How do I make this recipe using satay sauce instead of paste?