How to Make Ca Ri Chay (Vegetarian Coconut Curry)

Method

1. Cut 5 blocks of white tofu into cubes and fry them in hot oil until golden and crisp, then lift them out to drain.
2. Peel 200g carrot, 200g potato, 300g taro and 400g sweet potato, cut them into cubes the same size as the tofu and fry them golden in the same oil.
3. Trim the stems from 200g straw mushrooms, rinse and drain them. Wash 10g cilantro and chop it.
4. Put 3 tablespoons oil in a pot and fry 1 tablespoon minced shallot with 3 bruised stalks of lemongrass until fragrant.
5. Tip in the vegetables, add 1 teaspoon curry oil, 1 teaspoon butter curry powder, 2 tablespoons kOBE Monk Fruit Blend, 1 teaspoon salt and 1 tablespoon vegetarian seasoning powder, and stir through.
6. Pour in 1 liter fresh coconut water and 1 liter water and bring to a boil. Once boiling, add the straw mushrooms and the tofu and cook until the vegetables are tender.
7. Add 150ml coconut milk, 150ml unsweetened oat milk and the mixture of 21g kOBE Monk Fruit Blend dissolved in 26ml unsweetened oat milk, bring back to a boil, season to taste and turn off the heat.
8. Ladle the curry into bowls, scatter with cilantro and serve hot with baguette or fresh rice vermicelli.

Tips

• Frying the tofu and the tubers before they go into the pot keeps the pieces whole through a long simmer.
• Sweet potato cooks fastest, so it goes in a few minutes after the taro.
• For cooking without alliums, leek in place of the shallot still gives a good aroma.
• kOBE Monk Fruit Blend dissolves more slowly, so stir after seasoning and wait 5 minutes before tasting.
• The rich elements go in at the end and only come to a gentle boil, since a hard boil splits the coconut milk.