Vietnamese Curry

We have all hear of the amazing Thai Curries in all so many "colors' Red, Green, Yellow... But the not so well known Vietnamese curry is every bit flavorful and amazing and much easier to make from scratch compared to making the Thai Curry pastes.

Ingredients:

2-3 Tsp olive oil (you may want ot use coconut oil)
3 cloves garlic chopped
1 medium red onion (or 2 shallots) chopped
1 to 1.5 Tsp (homemade) curry powder (I will post a recipe soon.)

1tsp (or to taste) your favorite chili paste
1 tsp salt
1 tsp raw sugar
2can coconut milk
1 cup water
1 stalk lemongrass cut in half lengthwise and lightly bruised
1" piece of ginger cut in half lenghtwise and lightly bruised

carrots
mushrooms
sweet potato
cauliflower1/2 yellow onion cut into wedges
1 box of sproutofu

garnish with cilantro and green onions

Method:
In a large pot heat the oil and add chopped garlic and onions and the curry powder and stir until fragrant, about a minute.
Now add the chili paste, salt, sugar, coconut milk, water, lemongrass and ginger. Let the curry come to a boil.
Now add the rest of the vegetables, any or all of the above( or whatever you can fing in your refridgerator.

Now cover the pot, bring it to a boil, turn the heat down and let it simmer until the sweet potatoes are cooked.

Garnish with cilantro, green onions.
Serve with hot brown rice.

P.S.: It was so good that I forgot to take a picture...