Vietnamese Curry
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Ingredients
- ¾ pound firm tofu, cubed
- 2 small red potatoes, thickly cubed
- 2 sweet potatoes, thickly cubed
- 2 carrots, thickly sliced
- 5 fresh shiitake mushrooms, halved
- 8 cups of water
- Extra-virgin olive oil
- Coconut Sugar
- Celtic sea Salt
- ½ teaspoon ginger
- ½ teaspoon sea kelp
- ½ teaspoon Turmeric
- ½ teaspoon Cumin
- ½ teaspoon Curry powder
- Instant Gravy Mix
- 12 ounce can of coconut milk
Instructions
- Saute tofu until golden brown and drain on paper towel. Then saute potatoes and carrots with a little salt, and curry powder. In a large pot, bring water to a boil and add tofu, sautéed potatoes and carrots, and mushrooms. Cook at medium heat for 20 minutes. Add more salt, ginger, sea kelp, curry powder along with instant gravy and spices to taste. Cook for a few minutes until tastes are blended to your liking.
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