Vietnamese Curry
by Tarla Dalal
Added to 31 cookbooks
This recipe has been viewed 28156 times
Vegetarian version of the usually chicken-based curry that I tasted on a trip to Vietnam.
Main Procedure- Blend lemon grass with ¼ 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.
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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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