Vietnamese Spicy Vegetable Curry Recipes
VIETNAMESE SPICY VEGETABLE CURRY
This Heart Smart vegetable curry was developed by Mai Pham for her book: "Best of Vietnamese and Thai Cooking" and is served at her restaurant, "Lemongrass" in Sacramento. She substitutes low fat milk for coconut milk to keep the saturated fat content down. I suggest adding a little coconut flavoring. Also a Vietnamese brand of curry powder such as Golden Bells would be preferred, or use a brand that is low in cumin and fennel.
Provided by lynnski LA
Categories Curries
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 20
Steps:
- Heat canola oil in a wok or large saucepan, over moderate heat.
- Add the shallots, garlic, curry powder, turmeric, and chili paste and stir until fragrant, about one minute.
- Add the soy sauce, lemon grass and ginger and stir for another 30 seconds.
- Add the low fat milk and brown sugar and bring to a boil.
- Add the carrots and potatoes, and reduce the heat and let simmer until they soften a bit, in about 20 minutes.
- Then add the onions, cauliflower, green beans and cook until they begin to soften, another 10 minutes.
- Just before serving, stir in the lime leaves and basil leaves.
- Remove from heat and serve with steamed rice.
Nutrition Facts : Calories 361.9, Fat 9.9, SaturatedFat 1.9, Cholesterol 9.2, Sodium 939.1, Carbohydrate 59.5, Fiber 9.8, Sugar 27.5, Protein 13.8
VIETNAMESE VEGETABLE CURRY
Indian merchants introduced curries to Vietnam more than ten centuries ago. The Vietnamese made curry their own by adding their own flavors such as lemongrass and ginger. For this recipe, use the Vietnamese curry powder called Golden Bells. It's milder (less cumin and fennel seeds) and won't overwhelm the lemongrass and ginger. In case it's not available, I've included a recipe for a curry powder to make at home. For a variations of this recipe, try yucca, taro, cauliflower, long beans and chayote. The recipe is adapted from the book, Pleasures of the Vietnamese Table, by Mai Pham. The Vietnamese curry recipe is from, A World of Curries, by Dave DeWitt.
Provided by lynnski LA
Categories Curries
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 26
Steps:
- .Heat the oil in a wok or a large pot over moderate heat, add the shallots, garlic and curry powder and stir until fragrant, about 20 seconds.
- Add the chili paste, soy sauce, salt, sugar, coconut milk, turmeric, water, bean curd skins, lemongrass and ginger, then combine.
- Add the carrots and onion, then cover and simmer for 5 minutes.
- Add the sweet potato, cauliflower and tomato and cook until the veggies are tender, another 15 minutes or so.
- Transfer to a serving bowl and garnish with cilantro.
- Serve with steamed jasmine rice.
Nutrition Facts : Calories 294.7, Fat 22.4, SaturatedFat 16.2, Sodium 519.8, Carbohydrate 22.6, Fiber 5.1, Sugar 11.8, Protein 5.4
SPICY VEGETABLE CURRY WITH COCONUT MILK
This spicy vegetable curry dish with coconut milk was amazing. Our family ate it with flour tortillas. They enjoyed dipping the flour tortilla in the sauce. This dish will definitely be one of our favorite meals. Serve over flour tortillas, rice, or pasta.
Provided by Yani Perez
Categories Main Dish Recipes Curries Vegetarian
Time 1h45m
Yield 6
Number Of Ingredients 16
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
- Heat oil in a pot over medium heat. Saute onion in the hot oil until soft, about 5 minutes. Add potatoes, chickpeas, tomatoes, broccoli, and peas.
- Mix curry powder, garlic powder, salt, cumin, ginger, and cayenne together in a small bowl and pour over vegetables. Cook and stir for 10 minutes. Add kale, coconut milk, and sugar. Cover and cook over medium heat for 30 minutes. Mix and continue to cook until sauce is desired thickness, about 20 minutes more.
Nutrition Facts : Calories 345.6 calories, Carbohydrate 37.3 g, Fat 19.7 g, Fiber 7.6 g, Protein 8.5 g, SaturatedFat 13.1 g, Sodium 1074.3 mg, Sugar 5.7 g
VIETNAMESE STYLE VEGETARIAN CURRY SOUP
Vietnamese style curry powder can be found in Asian markets - especially in cities that have a large Vietnamese population. If you can't find it, use Madras curry powder. This spicy soup can be made into a thick stew by reducing the vegetable stock and water by half. Serve with rice and French bread.
Provided by shaggy
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 2h
Yield 8
Number Of Ingredients 21
Steps:
- Heat oil in a large stock pot over medium heat. Saute onion and shallots until soft and translucent. Stir in garlic, ginger, lemon grass and curry powder. Cook for about 5 minutes, to release the flavors of the curry. Stir in green pepper, carrots, mushrooms and tofu. Pour in vegetable stock and water. Season with fish sauce and red pepper flakes. Bring to a boil, then stir in potatoes and coconut milk. When soup returns to a boil, reduce heat and simmer for 40 to 60 minutes, or until potatoes are tender. Garnish each bowl with a pile of bean sprouts and cilantro.
Nutrition Facts : Calories 479.3 calories, Carbohydrate 51.4 g, Fat 26.5 g, Fiber 8.9 g, Protein 16.4 g, SaturatedFat 11.6 g, Sodium 270.9 mg, Sugar 7.6 g
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