Ingredients for Vietnamese Vegetable Curry
- Vegetable Oil
- 1/2 cup chopped shallots
- Garlic Cloves
- 1-2 tablespoons chili paste (to taste)
- 2 tablespoons soy sauce
- 1 tablespoon sugar
- 1 (13.5 ounce) can coconut milk
- Ground Turmeric
- 1/2 cup water
- Dried Bean Curd Skin
- 2 stalks lemongrass, finely chopped
- Gingerroot
- Carrot
- Yellow Onion
- 1 cup cubed sweet potato
- 1 cup chopped cauliflower
- Tomatoes
- Fresh Cilantro
- Cayenne
- Cumin
- Coriander
- Cardamom
- Clove
- Black Pepper
- 1 teaspoon salt
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How to Make Vietnamese Vegetable Curry
- Heat 2 tablespoons of oil in a wok or large pot over medium heat. Add 1/2 cup chopped shallots, 2 cloves minced garlic, and 2 tablespoons Golden Bells curry powder (or homemade). Stir until fragrant (about 20 seconds).
- Add 1-2 tablespoons of chili paste (adjust to your spice preference), 2 tablespoons soy sauce, 1 teaspoon salt, 1 tablespoon sugar, 1 (13.5 ounce) can coconut milk, 1/2 teaspoon turmeric, 1/2 cup water, 4 ounces bean curd skins (cut into 1-inch pieces), 2 stalks lemongrass (finely chopped), and 1 inch ginger (grated). Stir to combine.
- Add 1 cup chopped carrots and 1/2 cup chopped onion. Cover and simmer for 5 minutes.
- Add 1 cup cubed sweet potato, 1 cup chopped cauliflower, and 1 cup chopped tomato. Cook until vegetables are tender, about 15-20 minutes, stirring occasionally.
- Transfer to a serving bowl and garnish with 1/4 cup chopped cilantro.
- Serve hot with steamed jasmine rice.
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
47g
Fat
80g
Carbs
7g
