Name: Vietnamese vegetable curry
Prep time: 15 min
Cook time: 3 h 30 min
Total time: 3 h 45 min
Yield: Serves 4
Cuisine: Vietnamese
Ingredients: 1 teaspoon ground coriander; 1 small red chilli, finely chopped (optional); 4 kaffir lime leaves, torn; steamed rice or noodles, to serve; 2 Asian shallots (or small onions), thinly sliced; 2 teaspoons soy sauce; 1 teaspoon ground turmeric; 350–400 g (12–14 oz) or about half a Chinese cabbage (wong bok), halved lengthways then thinly sliced; 1 tablespoon Thai yellow curry paste; 3 garlic cloves, crushed or finely chopped; 1 tablespoon vegetable oil; 1 lime, quartered (optional); 400 ml (14 fl oz) tin coconut milk, shaken; 10 cm (4 inch) piece lemongrass, white part only, thinly sliced or finely grated; 4 carrots, halved lengthways, cut into 1 cm (½ inch) slices; 230 g (8 oz) baby corn, halved; 1 teaspoon brown sugar; 2 teaspoons ground cumin

Preparation info

Serves
4

Difficulty
Easy
Ready in
4 hr

Appears in

Slow Cooker Vegetarian

By Katy Holder

Published 2018

About

Sometimes baby corn can be hard to find. If so, replace it with strips of red capsicum or your favourite vegetable.

Ingredients

1 tablespoon Thai yellow curry paste
2 teaspoons ground cumin
1

Method

Put the curry paste, cumin, coriander, turmeric, lemongrass and garlic in a spice grinder or small food processor – or use a pestle and mortar – and grind to a paste.

Heat the oil in the insert pan of a slow cooker or a small frying pan over medium heat and fry the shallots for 2 minutes. Add the paste and fry for 2 minutes or until fragrant.

Return the insert pan, if using, to