Name: Cà Ri Chay (Vegetarian Curry)
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Vietnamese
Ingredients: 1 tbsp vegetable oil; 1 medium onion, chopped; 2 cloves garlic, minced; 1 tbsp fresh ginger, grated; 2 tbsp red curry paste (vegetarian); 1 can full-fat coconut milk (13.5 oz); 0.5 cup vegetable broth; 1 medium sweet potato, peeled and cubed; 1 cup chopped carrots; 1 cup bell peppers, sliced (any color); 0.5 cup green beans, trimmed; 0.5 cup firm tofu, pressed and cubed; 1 tsp sugar; 1 tbsp soy sauce or tamari; Fresh basil or cilantro, for garnish; Steamed rice, for serving

Instructions

1. Heat oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and ginger, cook for 1 minute until fragrant. 2. Stir in curry paste and cook for another minute. Pour in coconut milk and vegetable broth, stirring to combine. 3. Add sweet potato and carrots. Bring to a simmer, then reduce heat, cover, and cook for 10-15 minutes, or until vegetables are tender-crisp. 4. Stir in bell peppers, green beans, tofu, sugar, and soy sauce. Cook for 5-7 more minutes, until bell peppers and green beans are tender. 5. Taste and adjust seasoning if needed. Serve hot over steamed rice, garnished with fresh basil or cilantro.