Vegetable curry with pho aromatic spices, the best of both worlds!
Heat the oil in a large saucepan or pot over medium heat. Once warm add the garlic, lemongrass, ginger and sauté for a minute till fragrant. Add the curry paste, all the ground aromatic spices and sauté for another minute.
Next, add the tofu and sauté for 3-5 minutes. The tofu will absorb the flavors of the aromatics.
Add the butternut, cauliflower, carrot and further sauté for another 5 minutes. Next the broccoli coconut milk, water, coconut sugar, fish sauce go in.
Bring to a boil and let simmer for 20-25 minutes, or until the vegetables are cooked. Taste and adjust seasonings as needed. Stir in some chopped cilantro and a squeeze of lime.
Serve hot with rice or noodles, and top with fresh herbs, bean sprouts, chopped chili if you like it spicy! Curry will keep for up to 3 days in the fridge.