FITNESS

SPORTS

CARE

MIND

STORE

Home

>
Live

>
Recipe

>
Vietnamese Veg Curry & Brown Rice

Vietnamese Veg Curry & Brown Rice

Name: Vietnamese Veg Curry & Brown Rice
Total time: 1 min 55 s
Yield: 1
Ingredients: 0.33 cups Brown Basmati Rice; 2 glasses Water; 1 teaspoon Salt; 2.33 tablespoons Coconut Milk Powder; 1 teaspoon Refined Oil; 2 small pieces Carrot-regular; 9 units Haricot Bean; 1 pinch Pepper; 3 units Spring Onion; 0.25 unit English Cucumber; 1 small piece Capsicum Red-regular; 0.25 teaspoons Honey; 1 pinch Sesame White (til); 0.25 teaspoons Sesame Oil; 1 small piece Onion; 1 piece Garlic; 2.5 teaspoons Lemon Grass; 1 small piece Ginger; 1 teaspoon Madras Curry Powder; 1 pinch Turmeric Powder; 2 pieces Broccoli; 7 units Pea Brinjal; 1 small piece Baby Corn Peeled; 2 leafs Curry Leaves

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.

Ingredients

Dry Grocery

Brown Basmati Rice

0.33 cups

Salt

1 teaspoon

Coconut Milk Powder

2.33 tablespoons

Refined Oil

1 teaspoon

Honey

0.25 teaspoons

Sesame White (til)

1 pinch

Sesame Oil

0.25 teaspoons

Madras Curry Powder

1 teaspoon

Turmeric Powder

1 pinch

Fruits & Vegetables

Carrot-regular

2 small pieces

Haricot Bean

9 units

Spring Onion

3 units

English Cucumber

0.25 unit

Capsicum Red-regular

1 small piece

Onion

1 small piece

Lemon Grass

2.5 teaspoons

Ginger

1 small piece

Broccoli

2 pieces

Pea Brinjal

7 units

Baby Corn Peeled

1 small piece

Curry Leaves

2 leafs

Other

Water

2 glasses

Pepper

1 pinch

Garlic

1 piece

Directions

Wash Rice and soak for 45 mins.

In a vessel, add soaked Brown Rice, Water, Salt and boil the rice. Strain and remove to a container and let it dry.

In a bowl, add Coconut Milk Powder and warm Water.

Mix, strain and keep aside.

Heat Oil in a pan. Add chopped Carrot, chopped Haricot Beans and saute.

Then add boiled Rice and saute for sometime.

Then add Salt, Pepper and toss well.

Sprinkle a little Water if required.

Take out in a container. Garnish with Spring Onions. Serve hot.

In a bowl, add Salt, crescent slices Cucumber, julienne Red Pepper and leave to sweat.

In a bowl, add squeeze Cucumber and Red Pepper, Honey, Sesame Oil, Sesame Seeds and toss.

Mix well and keep aside.

In a mixer, add Onion, Garlic, Lemongrass, fresh Ginger, Curry Powder, Turmeric Powder, Water and make a paste.

Heat Oil in a pan and cook the paste till dry.

In a pan, add Vietnamese Yellow Curry Paste, Coconut Milk and bring to boil. Cook until curry is fragrant and smooth.

Add Haricot Beans, Broccoli, Lemongrass, Carrot, Baby Corn, Aubergine, Salt ( all vegetables in triangles ) and cook until Vegetables are done.

Check seasoning. Take out in a bowl and garnish with Curry Leaves.

In a bowl, add half Curry and half Wok Tossed Brown Rice and serve hot with Asian Cucumber Salad.

Health Benefits of Vietnamese veg Curry Brown Rice

Vietnamese Veg Curry Brown Rice Ingredients are healthy vegetables such as haricot beans, lemongrass, carrot, broccoli, baby corn and aubergine. Some of the Vietnamese Veg Curry Brown Rice Benefits are: • Haricot beans are rich in soluble fibres, protein, folic acid, B-complex and magnesium which help in maintaining a healthy body. It also has potassium which lowers blood pressure. • Carrot is a nutritious vegetable full of health benefits as it has beta carotene, vitamin K1, fibre, potassium and anti-oxidants. It is good for weight-loss, improves eye health and lowers cholesterol. • Broccoli full of vitamins, minerals, antioxidants and fibres is a nutritional powerhouse. • Aubergine promotes good health as it is rich in dietary fibres, vitamin B1 &B6, manganese, magnesium, copper, and potassium. • Lemongrass helps in regulating digestive functions and boost food digestion. • Baby corn has less low calories, fibres and less starch content are helpful for weight management. To learn How to make Vietnamese Veg Curry Brown Rice, see the recipe video and make this tasty meal

FITNESS

SPORTS

CARE

MIND

STORE

Vietnamese Veg Curry & Brown Rice

Ingredients

Dry Grocery

Fruits & Vegetables

Other

Success!

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