by Tarla Dalal
Added to 31 cookbooks
This recipe has been viewed 11891 times
Vegetarian version of the usually chicken-based curry that I tasted on a trip to Vietnam.
- Blend lemon grass with ¼ cup water. Strain and keep the water aside.
- Dissolve the cornflour in the coconut milk. Keep aside.
- Mix potatoes, onions, ginger-garlic, bay leaves and two cups of water and put to boil.
- When potatoes are half cooked, add turmeric powder, tomatoes and carrots.
- Add lemon grass water, salt, curry powder and bring to a boil.
- Add coconut milk, broccoli and tofu and simmer for two minutes.
- Add sugar if required.
- Serve hot garnished with chopped coriander.
- To make a substitute for curry powder :
- Combine 1 tablespoon of coriander cumin seed (dhania-jeera) powder with 2 pinches of sambar powder and add to this recipe.
Nutrient values per
|Vitamin A||422.2 mcg|
|Vitamin B1||0.1 mg|
|Vitamin B2||0.1 mg|
|Vitamin B3||1.2 mg|
|Vitamin C||18.6 mg|
|Folic Acid||27.7 mcg|
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