Vegan Curry (Cà Ri Chay)

main ingredients for Vietnamese Curry; lemongrass, ginger, garlic, shallots, onions, curry powder, sweet potatoes, carrots, bell peppers

3 Tbs vegetable oil  

2 Tbs chopped shallots

1 Tbs chopped garlic

3 Tbs curry powder

1 tsp ground turmeric

2 tsp chopped fresh chilies or ground chili paste 

2 Tbs soy sauce

1 tsp kosher or sea salt (1/2 tsp for table salt)

1Tbs sugar

1 stalk lemongrass (cut into 1/3, crush root ends to release oils)

1 piece ginger (cut in 1/2, slightly crush the root to release oils)

1 C water

2 C unsweetened coconut milk

1 med onion (cut into wedges)

4-6 cups vegetables (winter squashes, potatoes and other roots)

Garnish cilantro, scallion and/or Thai Basil

1) In a large pot, heat oil over high heat.  Add shallots, garlic, curry powder, turmeric; sauté until fragrant, about 30 seconds. Add chilies, soy sauce, salt, sugar, lemongrass, ginger, water and coconut milk.  Bring to a boil, about 3-4 minutes. Add carrots and onions; reduce heat to low, cover and allow to simmer for 5 minutes.

2) Remove lid, add remaining vegetables and allow to simmer, uncovered until vegetables are cooked; 15-20 minutes

3) Taste and adjust seasoning to your liking, more soy sauce for saltiness, cracked white or black pepper and a handful of fresh herbs before serving with a toasted baguette or over steamed rice.  

Seasonal vegetables work best for this dish. Fall and winter months will see a lot of root and storage crops make its way into the curry. During the abundant times of the year, beans and summer squashes are the star of this dish. We tend to make large quantities in order to freeze. Having a quick home cooked meal after spending 12-14 hours working on the farm is very fulfilling.