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Vietnamese Sweet Vegetarian Curry

Totally Amazing Vietnamese Sweet Curry

National Vegetarian Week is in full swing and we’ve rustled up something pretty amazing for you to try; a mouth watering ‘Sweet Vietnamese Curry‘.

Ok, so I’m not a vegetarian myself but I love veg (a lot!) and I genuinely get very excited when I discover new vegetarian recipes. I love the work of the Happy Pear and decided to treat myself to ‘The Happy Pear’ cookbook. I have been obsessed with it ever since! Their enthusiasm towards healthy food is inspiring and their cook books are brilliant; crammed with wonderful, interesting recipes and ideas. I highly recommend checking out their work.

Inspired by the ‘Happy Pear’ our family have decided to eat vegetarian dishes a few times a week. Eager to launch into the wonders of vegetarian cooking I stocked my fridge with a huge variety of vegetables, added to my already large collection of spices and planted some lovely fresh herbs in the back garden. So far our part time vegetarian adventure is going brilliantly with approving nods all round from the family.

A selection of delicious, healthy, flavoursome meals have been created in our house over the past few weeks with the Sweet Vietnamese Curry being a firm favourite. Give it a try yourself, it tastes amazing.Vegetarian Vietnamese Curry

Serves 6

Prep Time; 20 Minutes

Cooking Time; 35 Minutes

Ingredients;Vietnamese Vegetarian Curry

1 Butternut Squash

2 Red Peppers

1 Fresh red chill

1 Aubergine

1 Large Leek

3 Gloves garlic – finely chopped

1 cm Cube fresh ginger – finely chopped

2 Stalks lemongrass

4 Tbsp oil (We use coconut oil)

5 Tbsp Tamari or soy sauce

4 Tbsp peanut butter

400ml coconut milk

1 1/2 Limes – juice only

2 Tbsp agave syrup or honey

2 Tsp tumeric

1 Tsp smoked paprika

2 Tsp ground coriander

1 Tbsp ground cumin

300g Cannellini beans or black beans

4 Spring onions

250g Beansprouts

400ml Water

Method; 

  1. Preheat Oven to 200℃.
  2. Peel, deseed and chop the butternut squash into thumb size pieces. Cut the peppers into thick strips and deseed and finely chop the red chilli. Chop the aubergine into bit size pieces and slice the leek into chunky round pieces.
  3. Pop the butternut squash, aubergine and peppers into a bowl with 2 Tbsp of oil and 2 Tbsp of soy sauce. Mix and evenly spread onto a baking tray. Place in the oven to roast for 25 minutes.
  4. Add 2 Tbsp of oil into a pan and heat gently over a medium heat. Add the leek, ginger, garlic, chilli and lemongrass and cook for 10 minutes over a low setting.
  5. Add the peanut butter and 500ml of water to a blender and blitz until smooth and combined. Add to the pan.
  6. Add the coconut milk , lime juice, honey, cumin, turmeric, paprika, coriander and a 3 Tbsp soy sauce. Add a little Maldon sea salt and black pepper. Mix well and bring to the boil for 1 minute. Reduce to a simmer and continue to cook for 10 minutes.
  7. Rinse the beansprouts and beans.
  8. Remove the oven roasted vegetables from the oven and add these to the pan along with the beans. Do NOT add the beansprouts yet! Cook for a further 5 minutes.
  9. Slice the spring onions into small rounds.
  10. Just before serving add the beansprouts and spring onion, mix well and for cook for 2 minutes being careful not to over cook the beansprouts.

Author Tips;

Serve in warm bowls with basmati rice or toasted wholemeal pitta bread soldiers.

Recipe inspired by The Happy Pear cookbook.

Vegetarian Vietnamese CurryHappy Vietnamese Sweet Curry Making Everyone.

 

 

 



Lorraine
About

A lover of arts and crafts, food and travel. I love to experiment with cake creations too, my two little boys certainly give me lots of inspiration. Last year I published my first children's book. Family life is chaotic but lots of fun!


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