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Vietnamese Veg Curry & Brown Rice

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Time30 Min
DifficultyIntermediate
Serves1

ndian cuisine is full of flavourful curries. A typical Indian meal consists of at least one curry dish. The love for curry leads to savouring curries from other cuisines and countries. One such popular international curry in India is Vietnamese Veg Curry. This dish has a bold and flavourful taste, suiting the Indian taste buds. Vietnamese Veg curry known as Ca Ri in Vietnam is loaded with vegetab ... les infused with aromatic spices and herbs. Vietnamese Veg Curry Brown Rice Recipe is quick to make and full of nutrition. Full of healthy vegetables and with a savoury sauce, it’s a vegetarian delight. As the dish uses vegetables and spices easily found in India, you can Prepare Vietnamese Veg Curry Brown Rice at Home. Variations of the Vietnamese Veg Curry Brown Rice Recipe can be made by changing the vegetables. For a vegan version, use tofu cubes with the vegetables. Kids love it with roasted potatoes or paneer. Do remember to use fewer chillies when making for your kids. Add meat or chicken to the recipe for a non-vegetarian curry. Vietnamese Veg Curry Brown Rice Restaurant style is perfect to serve as a complete meal for a light lunch or dinner. This Vietnamese veg curry can be made as a thick soup and served with dinner. Keep the sauce a bit flowy and serve with toasted bread for a light and healthy soup-meal. Make it for your next house-party with rice noodles, cucumber salad, and a dessert.

Nutrition Info. (per serving)

ProteinFatCarbsFibre555 Cal555 Cal555 Cal555 Cal
  • 15gProtein
  • 23gFat
  • 72gCarbs
  • 9gFibre

Ingredients

Dry Grocery

Brown Basmati Rice

Brown Basmati Rice

0.33 cups

Salt

Salt

1 teaspoon

Coconut Milk Powder

Coconut Milk Powder

2.33 tablespoons

Refined Oil

Refined Oil

1 teaspoon

Honey

Honey

0.25 teaspoons

Sesame White (til)

Sesame White (til)

1 pinch

Sesame Oil

Sesame Oil

0.25 teaspoons

Madras Curry Powder

Madras Curry Powder

1 teaspoon

Turmeric Powder

Turmeric Powder

1 pinch

Fruits & Vegetables

Carrot-regular

Carrot-regular

2 small pieces

Haricot Bean

Haricot Bean

9 units

Spring Onion

Spring Onion

3 units

English Cucumber

English Cucumber

0.25 unit

Capsicum Red-regular

Capsicum Red-regular

1 small piece

Onion

Onion

1 small piece

Lemon Grass

Lemon Grass

2.5 teaspoons

Ginger

Ginger

1 small piece

Broccoli

Broccoli

2 pieces

Pea Brinjal

Pea Brinjal

7 units

Baby Corn Peeled

Baby Corn Peeled

1 small piece

Curry Leaves

Curry Leaves

2 leafs

Other

Water

Water

2 glasses

Pepper

Pepper

1 pinch

Garlic

Garlic

1 piece

Directions
1
Wash Rice and soak for 45 mins.
2
In a vessel, add soaked Brown Rice, Water, Salt and boil the rice. Strain and remove to a container and let it dry.
3
In a bowl, add Coconut Milk Powder and warm Water.
4
Mix, strain and keep aside.
5
Heat Oil in a pan. Add chopped Carrot, chopped Haricot Beans and saute.
6
Then add boiled Rice and saute for sometime.
7
Then add Salt, Pepper and toss well.
8
Sprinkle a little Water if required.
9
Take out in a container. Garnish with Spring Onions. Serve hot.
10
In a bowl, add Salt, crescent slices Cucumber, julienne Red Pepper and leave to sweat.
11
In a bowl, add squeeze Cucumber and Red Pepper, Honey, Sesame Oil, Sesame Seeds and toss.
12
Mix well and keep aside.
13
In a mixer, add Onion, Garlic, Lemongrass, fresh Ginger, Curry Powder, Turmeric Powder, Water and make a paste.
14
Heat Oil in a pan and cook the paste till dry.
15
In a pan, add Vietnamese Yellow Curry Paste, Coconut Milk and bring to boil. Cook until curry is fragrant and smooth.
16
Add Haricot Beans, Broccoli, Lemongrass, Carrot, Baby Corn, Aubergine, Salt ( all vegetables in triangles ) and cook until Vegetables are done.
17
Check seasoning. Take out in a bowl and garnish with Curry Leaves.
18
In a bowl, add half Curry and half Wok Tossed Brown Rice and serve hot with Asian Cucumber Salad.

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We hope you had fun making it! Enjoy the meal.

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