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Cà Ri Chay (Vietnamese Vegetarian Curry)

Cà Ri Chay (Vietnamese Vegetarian Curry)

BreakfastAsianVegetarianMedium25 min work · 1.5 h total8

Submitted by Sanjay Patel

Source: www.wokandkin.com

Ingredients

8 servings
  • 6 stalks lemongrass (cut into 10 cm/4" segments and lightly smashed)
  • 5 1/4 oz / 0.33 lb green beans (halved)
  • 7 oz / 0.44 lb eggplant (peeled and cut into 5 cm/2" chunks)
  • 7 oz / 0.44 lb orange sweet potato (peeled and cut into 5 cm/2" chunks)
  • 7 oz / 0.44 lb purple sweet potato (peeled and cut into 5 cm/2" chunks)
  • 7 oz / 0.44 lb taro (peeled and cut into 5 cm/2" chunks)
  • 14 oz / 0.88 lb oyster mushroom
  • 0 oz / 0.007 lb curry leaves (we get it from the Asian supermarket)
  • 4 3/4 oz / 0.3 lb fried tofu puffs (we get it from the Asian supermarket)
  • 3 1/2 oz / 0.22 lb curry powder (or to preference)
  • 6 tsp salt (or to taste)
  • 6 tbsp oil
  • 7/8 cup / 0.44 lb condensed milk (or to taste)
  • 2 1/8 cups / 2.11 US cup coconut cream (or to preference)
  • 2 tsp vegetable stock powder
  • 11 cups / 10.6 US cup water
  • Vietnamese baguette
  • thick rice noodle (bún)

Instructions

  1. 1.
    Pour the oil into a large pan or wok and heat it up on medium heat.
  2. 2.
    Turn the heat to low and add the curry powder in to stir for 30 seconds or until fragrant.
  3. 3.
    Add the lemongrass in and stir for 1 minute.
  4. 4.
    Meanwhile, fill a large pot with water on high heat and transfer the cooked lemongrass in when cooked.
  5. 5.
    Using the same pan or wok, add the sweet potato, taro and 1 tsp salt in on high heat.
  6. 6.
    Toss for 2 minutes or until semi-coated with the remaining curry powder.
  7. 7.
    Pour the cooked vegetables into the pot and add the curry leaves in as well.
  8. 8.
    Add the carrots in as they take a while to soften.
  9. 9.
    Like you did with the taro and sweet potatoes, cook the eggplants for 2 minutes in the pan with 1 tsp salt.Use the eggplants to wipe up all the leftover curry powder before transferring the contents into the pot.
  10. 10.
    Add the tofu puffs, mushrooms and beans in and season the soup with the vegetable stock powder and remaining salt.
  11. 11.
    Simmer on medium heat for 30 minutes or until the vegetables are soft.
  12. 12.
    When soft, bring it to a boil add the condensed milk in.
  13. 13.
    Pour the coconut cream in and simmer for another 10 minutes.
  14. 14.
    Serve immediately as is with Vietnamese baguettes, rice noodles or both!