Vietnamese Vegetarian Curry

Healthy Mumma Vietnamese Vegetable Curry

Serves 4-6


2 Tablespoons of Coconut Oil or Olive Oil
Vegetables cut into bite size pieces including Potato, Sweet Potato, Pumpkin, Carrot, Zucchini, Red Capsicum
Handful Fresh Spinach
1 Large Onion, chopped
4 Garlic Cloves, chopped
2 Long Red Chillies, chopped
2cm Piece Ginger, peeled, grated
2 1/2 Tablespoons Curry Powder
2 Teaspoons Coconut Sugar (optional)
2 Teaspoons Turmeric
400ml Can Coconut Milk
400g Diced Tomatoes
1 Cup Filtered Water
1 Tablespoon Fish Sauce (omit if wanting it to be vegetarian)
Himalayan Pink Salt and Freshly Cracked Black Pepper

To Serve
Coriander Leaves
Lime Wedges


    1. Heat oil in saucepan on high. Sauté onion 3-4 minutes, until lightly golden. Stir in garlic, chilli, ginger, curry powder, coconut sugar and turmeric. Cook 1-2 minutes, until fragrant.
    2. Add vegetables, stirring, 1 minute, to coat in spices.
    3. Add coconut milk, tomatoes, water and fish sauce. Bring to boil. Reduce heat to low. Simmer covered, 40-45 minutes, until vegetables are tender.
    4. Serve topped with coriander leaves and lime wedges.

    TIP: serve with cauliflower rice, quinoa, brown rice or basmati rice.