Friday, September 03rd 2010

Vegetable Curry

2 tablespoons cooking oil
2 shallots, chopped
2 garlic cloves, chopped
2 teaspoons chili paste
2 tablespoons soy sauce
2 teaspoons sugar
2 cups coconut milk
1/2 teaspoon ground turmeric
1 cup water
2 pieces dried bean curd skin, rehydrated in cold water and sliced into 1 inch pieces
1 lemongrass stalk cut; chopped into 3-inch pieces and slightly smashed with heavy object
1 inch piece fresh ginger , peeled and sliced into 3 pieces
1 carrot, peeled and sliced into .5-inch rounds
1/2 yellow onion, cut into wedges
1 sweet potato, cut into 1-inch cubes (about 1 cup)
1/2 head cauliflower, cut into florets
1 tomato, cut into thin wedges
5 sprigs fresh cilantro, cut into 1-inch strips

Vietnamese Curry Powder (use 2 Tablespoons)
1 teaspoon cayenne
1 teaspoon cumin, ground
1 teaspoon coriander, ground
1/4 teaspoon cardamom, ground
1/4 teaspoon clove, ground
1 teaspoon black pepper, ground
1 teaspoon sugar
1/4 teaspoon salt

Heat a wok over heat. Add oil and when hot, add the garlic, shallots, and curry powder and stir for about 20 seconds or until very fragrant.

Add the soy sauce, chili paste, salt, sugar, coconut milk, turmeric, water, lemon grass, bean curd skins and ginger, then combine.

Add the carrots and onion, then cover and simmer for 5 minutes.

Add the sweet potato, cauliflower and tomato and cook until the veggies are tender, another 15 minutes or so.

Transfer to a serving bowl and top with some of the cilantro.

Serve with steamed jasmine rice.