Pho Inspired Veggie Curry

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

  • Servings
    3-4
  • Prep Time
    15 Min
  • Cook Time
    35 Min

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.

In this Recipe

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Ingredients

Aromatics:

  • 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

Vegetables and Protein:

  • 1 pkg. House Foods Tofu Extra Firm, cubed and lightly pan fried
  • 12 oz. (about 350 gms.) butternut squash, diced
  • 1 large carrot, sliced
  • 12 oz. cauliflower broken into florets
  • ½ large head broccoli, broken into florets
  • 1 (13.5 oz.) can full-fat coconut milk
  • 1 cup veggie broth or water
  • 1 Tbsp. fish sauce or soy sauce or salt, as needed
  • 1 Tbsp. coconut sugar
  • To garnish: lime juice, fresh mint, cilantro

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