Vegan Vietnamese Curry (Cà Ri Chay)

Ingredients

• 2 tbsp Coconut oil
• 1 medium Onion
• 3 cloves Garlic
• 1 inch Ginger
• 2 tbsp Curry powder
• 1 tsp Turmeric powder
• 2 medium Sweet potatoes
• 2 medium Carrots
• 14 oz Firm tofu
• 1 can Coconut milk
• 1 cup Vegetable broth
• 1 tbsp Lime juice
• 1/4 cup Cilantro

Instructions

1. 1Place a large pot over medium heat (about 350°F or 175°C). Add the 2 tablespoons of coconut oil. Once the oil is shimmering, add the 1 medium onion, cut into 1/2-inch pieces, and cook for 5-7 minutes, stirring occasionally, until the onion looks soft and translucent.
2. 2Add the 3 cloves of garlic, minced, and the 1 inch of ginger, grated. Cook for 1 minute more, stirring constantly, until you can smell the garlic and ginger, about 1 minute.
3. 3Stir in the 2 tablespoons of curry powder and the 1 teaspoon of turmeric powder. Cook for 1 minute, stirring constantly, until the spices are fragrant.
4. 4Add the 2 medium sweet potatoes, peeled and cut into 1-inch cubes, and the 2 medium carrots, peeled and cut into 1/2-inch thick rounds. Cook for 5 minutes, stirring occasionally, to lightly toast the vegetables.
5. 5Add the 14 ounces of firm tofu, cut into 1-inch cubes, the 1 can of coconut milk, and the 1 cup of vegetable broth. Stir everything together. Increase the heat to medium-high and bring the mixture to a boil.
6. 6Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 20-25 minutes. Stir occasionally. The curry is ready when the sweet potatoes and carrots are tender when poked with a fork.
7. 7Remove the pot from the heat. Stir in the 1 tablespoon of lime juice. Taste and add more lime juice if you prefer it tangier.
8. 8Ladle the vegan Vietnamese curry into bowls. Garnish with the 1/4 cup of fresh cilantro, chopped. Serve hot with rice.

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