Dairy-Free Vietnamese Coconut Curry with Sweet Potatoes (Cà Ri Chay)

Ingredients

• 2 cans Coconut milk
• about 680 g Sweet potatoes
• 1 block Firm tofu
• 1 medium Yellow onion
• 4 cloves Garlic
• 1 tablespoon Ginger
• 2 tablespoons Curry powder
• 1 teaspoon Turmeric powder
• 2 tablespoons Lime juice
• 1 tablespoon Fish sauce (dairy-free)
• 1/2 cup Vegetable broth
• 1/4 cup Cilantro
• 4 cups Cooked rice

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Press the 1 block of firm tofu to remove excess water, then cut it into 2.54 cm cubes. Peel the about 680 g of sweet potatoes and cut them into 2.54 cm cubes.
2. 2Dice the 1 medium yellow onion. Mince the 4 cloves of garlic. Grate the 1 tablespoon of ginger.
3. 3Heat 1 tablespoon of vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium heat (about 175°C / 175°C). Add the diced onion, minced garlic, and grated ginger. Cook, stirring often, until the vegetables are softened, about 5-7 minutes. Do not let the garlic burn.
4. 4Add the 2 tablespoons of curry powder and 1 teaspoon of turmeric powder to the pot. Stir constantly and cook for 1 minute until fragrant.
5. 5Pour in the 2 cans of coconut milk and the 1/2 cup of vegetable broth. Add the cubed sweet potatoes and the cubed tofu to the pot. Stir everything together.
6. 6Bring the mixture to a gentle simmer over medium-low heat (93.33-98.89°C / 95-100°C). Cover the pot and cook for 20-25 minutes, or until the sweet potatoes are easily pierced with a fork and tender. Stir occasionally to prevent sticking.
7. 7Stir in the 2 tablespoons of lime juice and the 1 tablespoon of dairy-free fish sauce. Taste and adjust seasoning if needed.
8. 8Serve the curry hot over the 4 cups of cooked rice. Garnish with the 1/4 cup of fresh cilantro.

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