Vietnamese Vegetable Curry Recipe

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Vietnamese Vegetable Curry
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  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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 312.61 Kcal (1309 kJ)
Calories from fat 228.42 Kcal
% Daily Value*
Total Fat 25.38g 39%
Cholesterol 0.44mg 0%
Sodium 630.41mg 26%
Potassium 656.76mg 14%
Total Carbs 21.16g 7%
Sugars 8.57g 34%
Dietary Fiber 6.02g 24%
Protein 5.8g 12%
Vitamin C 33.1mg 55%
Vitamin A 0.1mg 4%
Iron 3mg 17%
Calcium 68.2mg 7%
Amount Per 100 g
Calories 105.28 Kcal (441 kJ)
Calories from fat 76.93 Kcal
% Daily Value*
Total Fat 8.55g 39%
Cholesterol 0.15mg 0%
Sodium 212.31mg 26%
Potassium 221.19mg 14%
Total Carbs 7.13g 7%
Sugars 2.89g 34%
Dietary Fiber 2.03g 24%
Protein 1.95g 12%
Vitamin C 11.2mg 55%
Iron 1mg 17%
Calcium 23mg 7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 7.6
  • 9

Good Points

  • saturated fat free,
  • cholesterol free

Bad Points

  • High in Sodium

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