Being vegetarian comes with limitations. Luckily these days it’s easier to find veg options. Recently we tried Vietnamese cuisine and we loved it. Hence tried the curry with all that I had. It was super yummy. My kids found it very close to the one we ate…a must dinner idea often. I used Thai curry paste as lots of flavors are similar.
Ingredients
200 Gms tofu cubes
1/2 head cauliflower florets
2 sliced carrots
2 cups mushrooms cut into fours
3 Pak Choi cut into half
2 sliced red/green chili
3-4 cloves of chopped garlic
1 tbsp chopped ginger
100 gms thai curry paste
3 tbsp soy sauce
1 tbsp sambhar oelek
200 ml coconut milk
1 star anise, 2 cloves crushed
1/4 tsp cinnamon powder
Salt
1/2 tsp coriander powder
1/2 tsp turmeric
1/2 tsp chili powder
1/2 lemon
2-3 tbsp oil
Method
1. Heat oil, add chili, garlic and ginger. Sauté.
2. Put in the thai curry paste and sauté. Add tofu and mix. On low heat just sauté well till well coated and lightly browned.
3. Put all vegs except the Pak Choi greens. Mix well and cook for few mins.
4. Add all the spices, coconut milk and sauces.
5. Cook on slow heat till vegs are cooked. Add green part of Pak Choi. Simmer few mins.
6. Squeeze lemon juice and adjust spices.
7. Serve with jasmine rice and coriander leaves.
