So the boyfriend and I decided to get back in shape, so we’re battling each other out with the Whole Life Challenge. We adjusted the rules a little, but here is what we have to do: stick to a certain diet, exercise for at least 15 minutes a day, and stretch for at least 15 minutes a day. Doing each of these things earns us points and whoever has the most points by Thanksgiving will be the champion. I already let him know that I’m going to win.
I haven’t made Vietnamese food in a while, so I decided to make vegetarian curry with brown rice for the week. I usually make Vietnamese curry with chicken, but I’ve been trying to cut out meat so I made it with tofu this time. Tofu is actually not allowed in the diet level that I chose, but the boyfriend was so gracious and said it was okay. I also usually make it with potatoes, but those delicious tubers aren’t allowed either so I went with sweet potatoes. I also added a TON of kale because I thought something green would add some extra nutrients to the dish.
Warning: prepare yourselves for more healthy recipes from me for the next couple months. It’s going to be tough coming up with new recipes that fit the diet restrictions, but I shall do it! I’ll keep you all updated on how I’m doing on the challenge 🙂
Vegetarian Vietnamese Curry
1 package firm tofu, cut into bite-sized cubes
3 tbsp oil, divided
salt and pepper to taste
1 medium onion, cut into wedges
3 cloves of garlic
2 sweet potatoes, cubed into bite-sized pieces
4 carrots, chopped into bite-sized chunks
1/2 head of cauliflower, broken into bite-sized pieces
1 stalk lemongrass, bruised with the back of a knife and cut into 2-inch pieces
6 tbsp yellow curry powder
2 cups water
1 quart low-sodium vegetable broth
4 tbsp vegetarian fish sauce
1 bay leaf
1 14-oz can of coconut milk
5 cups kale, chopped
cilantro leaves, to garnish
Preheat oven at 425 degrees. Toss tofu with 2 tbsp oil and sprinkle with salt and pepper. Bake for 15 minutes, flip them over, and bake for another 15 minutes.
In a large pot, heat 2 tbsp of oil on medium heat and saute onions and garlic for about a minute.
Add sweet potatoes, carrots, and cauliflower. Cook for a 3-5 minutes then add lemongrass and curry powder. Cook for another 5-8 minutes.
Add water, vegetable broth, fish sauce, and bay leaf. When it comes to a boil, let it simmer on low for an hour.
Add coconut milk and bring back to a boil. Simmer on low for 30-45 minutes.
Garnish with cilantro and serve with rice noodles, steamed rice, or French bread.