Vietnamese Spicy Vegetable Curry Recipes

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

Vietnamese Style Vegetarian Curry Soup image

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

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

SPICY VIETNAMESE QUICK PICKLED VEGETABLES

These quick pickled vegetables are traditionally served as a condiment for banh mi sandwiches, but they make a nice side for anything you'd normally pair with coleslaw, like fish and chips, BBQ, fish tacos, etc.

Provided by Soup Loving Nicole

Categories Side Dish Vegetables Carrots

Time 2h

Yield 10

Number Of Ingredients 8

Spicy Vietnamese Quick Pickled Vegetables image

Steps:

Inspect 2 mason jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until vegetables are ready. Wash new, unused lids and rings in warm soapy water.
Divide carrots, radishes, cucumbers, and jalapeno peppers evenly into the 2 clean jars.
Combine water, vinegar, sugar, and salt in a medium saucepan. Bring to a boil and cook until sugar is dissolved, about 3 minutes. Turn off heat and let cool for 2 minutes. Pour mixture over the vegetables in the jars and let come to room temperature, about 30 minutes.
Screw on lids and refrigerate at least 1 hour before serving.

Nutrition Facts : Calories 26.6 calories, Carbohydrate 6.3 g, Fat 0.1 g, Fiber 1.3 g, Protein 0.7 g, Sodium 487 mg, Sugar 4.5 g

Ingredients

½ pound carrots, peeled and cut into matchsticks
½ pound purple daikon radish, peeled and cut into matchsticks
½ pound English cucumber, sliced into thin rounds
2 jalapeno peppers, sliced into rings
2 cups water
1 ½ cups rice vinegar
2 tablespoons white sugar
2 teaspoons salt

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

Vietnamese Vegetable Curry image

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

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