Vietnamese Vegetarian Curry with Tofu and Vegetables

During summer we went to Vermont and we had a dinner at absolutely amazing Vietnamese restaurant where we had this curry and since then my son was saying all the time that he loved that curry so I made that curry and loved it.  I have put more vegetables than restaurant and made it more healthy. So the curry powder used in this one is not a single spice, its a mix of spices makes curry powder. Make your own curry powder , don't just by ready made one. 

Ingredient for the curry powder

1 Star anise

1 tsp cumin seeds

1 tsp coriander seeds

1 bay leaf

1 tbsp. turmeric powder

3 cloves

1 tsp ground cinnamon

1/4 tsp nutmeg powder

1/4 tsp garlic powder

1/4 tsp red chili powder 

In a coffee grinder or mortar pestal , grind all the dry spices in to a powder and set aside.

Curry Sauce 

1/2 block of firm tofu, pressed  and cut it in cubes

1 Sweet potatoes cut in cubes

4-5 Baby Portobello Mushrooms

2 carrots cut in cubes

1 green capsicum cut in cubes

1 white onion cut in big cubes

Few leaves of Thai basil

5 cloves of Garlic finely chopped

1 tbsp. of chopped ginger

1/2 can coconut milk

1 cup vegetable stock

1 tbsp. light soy sauce

salt and pepper as per taste

2 tbsp. cooking oil

Few soy sprouts for garnishing

Method : 

Take the pressed and cut tofu pieces and put in a bowl, coat it with 2 tbsp of curry powder. Mix well with tofu and let it marinade for 30 minutes. More is better.

Heat the oil in large pan, add garlic and ginger  , cook for a minute or two till you get the nice aroma. then add sweet potatoes and carrots and cook for a minute or two. 

Add the rest of the vegetables except tofu and cook for a minute. 

Add the 2 to 3 tbsp. of curry powder , depend upon your spice level.  Mix it. 

Add coconut milk, and  stock. Turn the heat down and let it simmer. 

check if the sweet potatoes are cook then add tofu in it and mix it. 

Add the soy sauce and for the salt, if needed add regular salt and pepper. 

Shut off the gas and sprinkle Thai basil and sprouts on it and serve it with white , brown or Jasmin rice or French bread or vermicelli rice noodles.

I had it with brown rice and on a side , I made eggplant in garlic sauce.

It supposed to be thin curry. If you don't like thin then add cornstarch mixed with water and make it thin but traditionally it s eaten as thin,