Vietnamese vegetable curry

vietnamese curry Cut the carrots into 1cm-thick diagonal slices. Cut the taro, if using, and potato into equal-sized pieces to ensure even cooking. Thinly slice the onions.

Boil the carrots in water for 6-7 minutes; remove while still firm.

Heat the peanut oil in a non-stick frying pan, then fry the taro and potato until light golden brown. The centre of the vegetables will still be hard.

In a large soup pot, heat the vegetable oil then add half the garlic, the finely chopped stalk of lemongrass and the onion. Allow to cook until garlic begins to turn golden and the onion has softened.

Add the taro, potato, carrot, whole tomatoes, lemongrass stalks, remaining garlic, curry powder, turmeric powder, salt, black pepper, brown sugar and carrot juice. Stir to combine.

Simmer for 5 minutes until the vegetables begin to soften. Add water and bring to the boil. Once boiling, lower heat and simmer for a further 15 minutes. Add the peas during the last 5 minutes of cooking.

Check vegetables for softness and turn off heat. Lastly, stir through soy sauce.Ladle into bowls and serve with crusty baguette. If you wish, you can pour some lite coconut cream on top of each serving.

From Taste magazine, April 2007