Vietnamese Vegetable Curry

Instructions

1. Prepare the aromatics
   Heat vegetable oil in a large pot over medium heat. Add the sliced onions and cook until softened, about 3 minutes. Add minced garlic and grated ginger, and sauté for another 2 minutes until fragrant.
2. Create the curry base
   Add the Vietnamese curry powder to the pot and stir constantly for 1 minute to toast the spices. Add the bruised lemongrass pieces and stir to combine, allowing the flavors to bloom in the oil.
3. Add root vegetables
   Add the carrots and sweet potato to the pot, stirring to coat with the curry mixture. Cook for about 5 minutes, allowing the vegetables to slightly soften and absorb the flavors.
4. Incorporate remaining vegetables
   Add the eggplant and red bell pepper to the pot. Stir well to combine all ingredients with the curry mixture. Cook for an additional 3 minutes.
5. Add liquids and simmer
   Pour in the coconut milk and vegetable broth, stirring to combine. Bring the mixture to a gentle boil, then reduce heat to low, cover, and simmer for 15 minutes or until the vegetables are tender but not mushy.
6. Add tofu and seasonings
   Add the fried tofu cubes and fish sauce (or soy sauce) to the curry. Gently stir to combine without breaking the tofu. Simmer uncovered for another 5 minutes to allow the tofu to absorb the flavors.
7. Adjust seasonings
   Taste the curry and adjust seasonings as needed. You may add more fish sauce for saltiness or a pinch of sugar to balance flavors if desired.
8. Serve and garnish
   Remove the lemongrass pieces from the curry. Serve hot over steamed jasmine rice, garnished with fresh cilantro and Thai basil leaves. For an authentic experience, serve with a side of Vietnamese pickled vegetables.