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Vietnamese Lemongrass Coconut Curry

6/20/2012

 
Picture
6 cups water
2 tbsp medium hot curry powder
2 tbsp oil
1 cup coconut milk
1 tbsp minced lemongrass
1 fresh lemongrass stalk
1 tbsp ginger, julienne
1/4 cup kabocha squash
1/4 cup peeled cubed taro
1/4 cup peeled cubed radish
1/4 cup cubed sweet potatoes
1/4 cup cubed potatoes
1/4 cup cubed carrots
1/2 cup cubed firm tofu
1/4 cup cubed gluten or setan 
1/4 cup fresh basil leaf
sugar to taste
salt to taste
splash of soy sauce


Saute curry in oil for 7 minutes over medium low heat, stirring constantly to prevent burning. Then add minced lemon grass and ginger and cook for a minute.  Next add all the root vegetables and cook until they start to caramelize or turn golden.  Add water, gluten, and fresh lemon grass stalk, cover and bring to a boil, then simmer for 10-15 minutes or until vegetables are soft in medium low heat.  Remove lemongrass stalk and then add the coconut milk and basil before serving.


Baked Filo Japanese Curry Samosas

6/20/2012

 
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2 cups boiled potato 
1/4 cup cooked peas  
1/4 cup chopped fresh cilantro 
1 Japanese curry paste cube
1 tbsp of dried toasted spices: black mustard,coriander seeds, caraway seeds, cumin seeds, ground nutmeg
2 tbsp oil 
3/4 cup water or vegetable stock
1 box of Fillo Sheets 
1/4 cup oil or vegan butter 


 






I
n medium high heat toast the dried spices in oil for 1 minutes then turn the heat to low until you hear the spices pop and crackle, add stock and curry cube and stir until the curry dissolves. Turn the heat up to high, add potato, cilantro, and peas, stir until potato is well coated and remove from heat to cool. Trim fillo sheets into 2 1/2 inch strips, layer 5 strips of fillo sheets together.  Place 1 tbsp of curry potato filling on the end of the strip toward you, fold right corner to the left edge forming a triangle.  Keep rolling until the entire strip is folded into the triangle.  Place the triangles on a baking sheet and dab top and bottom of each triangle with vegan butter.  Bake at 375 degrees for 20 minutes until golden brown, serve hot.   


    About Vegan Recipes

    Here are the vegan recipes of some of the dishes from our kitchen.

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Berkeley Buddhist Monastery, 2304 McKinley Ave, Berkeley, CA 94703
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