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.
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.
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