Vietnamese Curry
by Tarla Dalal
15 Jun 2012
This recipe has been viewed 27846 times
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:
Serves 4.
1 cup potato cubes
1/2 cup lemongrass (hare chai ki patti)
1 cup sliced onions
1 tbsp chopped ginger (adrak) and garlic (lehsun)
2 bayleaves (tejpatta)
1/2 tsp turmeric powder (haldi)
1/2 cup chopped tomatoes
1/2 cup carrot cubes
1 tbsp curry powder
1 1/2 cups coconut milk
1 tsp cornflour
1/2 cup broccoli florets
1/2 cup tofu (bean curd/ soya paneer) cubes
1 tsp sugar
1 tbsp chopped coriander (dhania)
salt to taste
Method
- Main Procedure
- Blend lemon grass with ΒΌ cup water. Strain and keep the water aside.
- Dissolve the cornflour in the coconut milk. Keep aside.
- Mix potatoes, onions, ginger-garlic, bay leaves and two cups of water and put to boil.
- When potatoes are half cooked, add turmeric powder, tomatoes and carrots.
- Add lemon grass water, salt, curry powder and bring to a boil.
- Add coconut milk, broccoli and tofu and simmer for two minutes.
- Add sugar if required.
- Serve hot garnished with chopped coriander.
- To make a substitute for curry powder :
- Combine 1 tablespoon of coriander cumin seed (dhania-jeera) powder with 2 pinches of sambar powder and add to this recipe.
Nutrient values per
| Energy | 354 cal |
| Protein | 5.6 g |
| Carbohydrates | 21.4 g |
| Fiber | 11.4 g |
| Fat | 27.4 g |
| Cholesterol | 0 mg |
| Vitamin A | 422.2 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 1.2 mg |
| Vitamin C | 18.6 mg |
| Folic Acid | 27.7 mcg |
| Calcium | 40.8 mg |
| Iron | 1.8 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 9.4 mg |
| Potassium | 149.4 mg |
| Zinc | 0.3 mg |
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