Vietnamese Vegetable Curry Recipe

Name: Vietnamese Vegetable Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
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; Vietnamese Curry Powder (use 2 Tablespoons); 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

Servings: persons

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
Vietnamese Curry Powder (use 2 Tablespoons)
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

1
.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.
2
Add the chili paste, soy sauce, salt, sugar, coconut milk, turmeric, water, bean curd skins, lemongrass and ginger, then combine.
3
Add the carrots and onion, then cover and simmer for 5 minutes.
4
Add the sweet potato, cauliflower and tomato and cook until the veggies are tender, another 15 minutes or so.
5
Transfer to a serving bowl and garnish with cilantro.
6
Serve with steamed jasmine rice.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 27 ingredients. The key ingredients include: 2 tablespoons vegetable oil, 2 shallots, chopped, 2 garlic cloves, chopped, 2 teaspoons chili paste, ground, and more.

Yes, Vietnamese Vegetable Curry falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vietnamese Vegetable Curry

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