Vietnamese Vegetable Curry

Ingredients

• 2 tablespoons vegetable oil
• 2 shallots, chopped
• 2 garlic cloves, chopped
• 2 teaspoons chili paste, ground
• 2 tablespoons soy sauce
• 2 teaspoons sugar
• 2 cups coconut milk
• 1/2 teaspoon ground turmeric
• 1 cup water
• 2 pieces dried bean curd skin, soaked in cold water for 30 minutes, drained and cut into one-inch pieces (about 1 cup)
• 1 lemongrass, stalk cut into 3-inch lengths, and lightly bruised with the flat side of a knife
• 1 inch gingerroot, peeled and cut into 3 slices
• 1 carrot, peeled and cut into 1/2 inch thick rounds
• 1/2 yellow onion, cut into wedges
• 1 sweet potato, cut into 1-inch cubes (about 1 cup)
• 1/2 head cauliflower, cut into florets
• 1 tomatoes, cut into thin wedges
• 5 sprigs fresh cilantro, cut into 2-inch lengths
• Vietnamese Curry Powder (use 2 Tablespoons)
• 1 teaspoon cayenne
• 1 teaspoon cumin, ground
• 1 teaspoon coriander, ground
• 1/4 teaspoon cardamom, ground
• 1/4 teaspoon clove, ground
• 1 teaspoon black pepper, ground
• 1 teaspoon sugar
• 1/4 teaspoon salt