Vietnamese Vegetable Curry Food

VIETNAMESE SPICY VEGETABLE CURRY

Vietnamese Spicy Vegetable Curry image

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

Ingredients

2 tablespoons canola oil
2 shallots, sliced
1/2 teaspoon garlic, minced
2 1/2 tablespoons curry powder
1/2 teaspoon ground turmeric
1 teaspoon chili paste (or to taste)
2 tablespoons soy sauce
1 stalk lemongrass, cut in 1-inch pieces and bruised
1 (1 inch) fresh ginger, sliced into 1/2-inch thick pieces
3 cups low-fat milk
1/2 teaspoon salt
3 tablespoons light brown sugar
2 carrots, peeled and sliced into 1/2 inch rounds
1 lb russet potato, peeled and cubed
1/2 yellow onion, cubed
1/2 head cauliflower, cut into bite-size pieces
2 cups green beans, trimmed and cut in half diagonally
3 red ripe tomatoes, cut into thin wedges
3 kaffir lime leaves, cut into slivers
10 sprigs fresh Thai basil

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

Vietnamese Vegetable Curry image

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

Ingredients

2 tablespoons vegetable oil
2 shallots, chopped
2 garlic cloves, chopped
2 teaspoons chili paste, ground
2 tablespoons soy sauce
2 teaspoons sugar
2 cups coconut milk
1/2 teaspoon ground turmeric
1 cup water
2 pieces dried bean curd skin, soaked in cold water for 30 minutes, drained and cut into one-inch pieces (about 1 cup)
1 lemongrass, stalk cut into 3-inch lengths, and lightly bruised with the flat side of a knife
1 inch gingerroot, peeled and cut into 3 slices
1 carrot, peeled and cut into 1/2 inch thick rounds
1/2 yellow onion, cut into wedges
1 sweet potato, cut into 1-inch cubes (about 1 cup)
1/2 head cauliflower, cut into florets
1 tomatoes, cut into thin wedges
5 sprigs fresh cilantro, cut into 2-inch lengths
1 teaspoon cayenne
1 teaspoon cumin, ground
1 teaspoon coriander, ground
1/4 teaspoon cardamom, ground
1/4 teaspoon clove, ground
1 teaspoon black pepper, ground
1 teaspoon sugar
1/4 teaspoon salt

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

VIETNAMESE STYLE VEGETARIAN CURRY SOUP

Vietnamese Style Vegetarian Curry Soup image

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

Ingredients

2 tablespoons vegetable oil
1 onion, coarsely chopped
2 shallots, thinly sliced
2 cloves garlic, chopped
2 inch piece fresh ginger root, thinly sliced
1 stalk lemon grass, cut into 2 inch pieces
4 tablespoons curry powder
1 green bell pepper, coarsely chopped
2 carrots, peeled and diagonally sliced
8 mushrooms, sliced
1 pound fried tofu, cut into bite-size pieces
4 cups vegetable broth
4 cups water
2 tablespoons vegetarian fish sauce
2 teaspoons red pepper flakes
1 bay leaf
2 kaffir lime leaves
8 small potatoes, quartered
1 (14 ounce) can coconut milk
2 cups fresh bean sprouts, for garnish
8 sprigs fresh chopped cilantro, for garnish

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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