Ca Ri Chay (Vietnamese Vegetable and Tofu Curry)
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Ingredients
- 400 g firm tofu, cubed
- 400 ml tinned coconut milk
- 400 g floury potatoes, peeled and cubed
- 2 carrots, sliced
- 1 onion, sliced
- 2 tbsp curry powder
- 1 lemongrass stalks
- 2 tbsp gluten-free soy sauce (tamari)
- 320 g jasmine rice
Nutrition (per serving)
- Calories
- 746 kcal
- Protein
- 26.8 g
- Carbohydrate
- 89.8 g
- of which sugars
- 8 g
- Fat
- 28.9 g
- of which saturates
- 18.2 g
- Fibre
- 8.2 g
- Salt
- 1.37 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Fry the onion in a little oil in a large pot for 3 minutes until softened.
- 2
Pat the tofu dry and fry in a separate pan until golden on all sides, then set aside.
- 3
Add the curry powder to the onion and cook for 1 minute, then add the bruised lemongrass, coconut milk, tamari and 200ml water. Bring to a simmer.
- 4
Add the potatoes and carrot, cover and simmer for 20 minutes until tender.
- 5
Stir in the fried tofu and simmer for 5 more minutes.
- 6
Cook the jasmine rice according to the pack and serve alongside the curry.
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