Pho Inspired Veggie Curry

Vegetable curry with pho aromatic spices, the best of both worlds!

Cooking Directions

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.

This recipe was created by Nourish Deliciously.

*Omit fish sauce to make this vegetarian/vegan friendly.

**Use tamari instead of soy sauce to make this gluten-free.

½ tsp. ground fennel seeds or 3/4 teaspoon whole spice ground in a food processor
½ tsp. ground coriander or 3/4 teaspoon whole spice ground in a food processor
½ tsp. ground star anise or 3/4 teaspoon whole spice ground in a food processor
¼ tsp. ground cinnamon or 3/4 teaspoon whole spice ground in a food processor
¼ tsp. ground cloves or 4 whole cloves ground in a food processor
4 cloves of garlic, minced (about 1 Tbsp.)
2 lemongrass stalks, tender parts only, minced or 2 inches of paste from a tube
1 tsp. ground turmeric
1 Tbsp. fresh ginger, grated about 2 inches
2-3 Tbsp. Thai red curry paste, homemade or store bought
1-2 Tbsp. nut butter, optional