Vietnamese Curry

Vietnamese Curry

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Vegetarian version of the usually chicken-based curry that I tasted on a trip to Vietnam.

Vietnamese Curry recipe - How to make Vietnamese Curry

Preparation Time:    Cooking Time:    Total Time:     4Serves 4.
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    Main Procedure
  1. Blend lemon grass with ¼ cup water. Strain and keep the water aside.
  2. Dissolve the cornflour in the coconut milk. Keep aside.
  3. Mix potatoes, onions, ginger-garlic, bay leaves and two cups of water and put to boil.
  4. When potatoes are half cooked, add turmeric powder, tomatoes and carrots.
  5. Add lemon grass water, salt, curry powder and bring to a boil.
  6. Add coconut milk, broccoli and tofu and simmer for two minutes.
  7. Add sugar if required.
  8. Serve hot garnished with chopped coriander.

  1. To make a substitute for curry powder :
  2. Combine 1 tablespoon of coriander cumin seed (dhania-jeera) powder with 2 pinches of sambar powder and add to this recipe.
Nutrient values per
Energy354 cal
Protein5.6 g
Carbohydrates21.4 g
Fiber11.4 g
Fat27.4 g
Cholesterol0 mg
Vitamin A422.2 mcg
Vitamin B10.1 mg
Vitamin B20.1 mg
Vitamin B31.2 mg
Vitamin C18.6 mg
Folic Acid27.7 mcg
Calcium40.8 mg
Iron1.8 mg
Magnesium0 mg
Phosphorus0 mg
Sodium9.4 mg
Potassium149.4 mg
Zinc0.3 mg