CHIPPED BOWL

This is the easiest, tastiest curry I have ever made.  I just had to share it with the world.

Lemongrass Vietnamese Curry,adapted from Vegetarian Times

Ingredients

• 12 oz firm tofu, cut into 1/2” cubes
• 2 large shallots, chopped
• 1 stalk lemongrass, inner core chopped (1.5 TB)
• 1 TB Serrano chile,chopped
• 2 tsp. chopped fresh ginger
• 2 cloves garlic
• 1 TB olive oil
• 2.5 tsp curry powder
• 1/2 tsp turmeric
• 4 small carrots, peeled and chopped
• 1 13.5 oz can light coconut milk
• 3 cup broccoli florets
• 1 tomato, cut into thin wedges

Directions

1. Heat a large skillet over medium heat.  Add tofu and cook until golden on all sides, about 10 minutes.
2. While tofu is cooking, mix shallots, lemongrass, chile, ginger and garlic in food processor until smooth paste forms.
3. Heat oil in a large pot, add lemongrass paste and cook 5 minutes over medium heat.  Stir in spices, carrots, coconut milk and 1.5 cups water.  Simmer on medium-low heat for 10 minutes.
4. Add broccoli, tomato and cooked tofu.  Cook 5 minutes more, until broccoli is tender.  Serve over rice or quinoa.