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Vegetarian meal including the curried veges at a nunnery in Vietnam


2 Green onions (scallions), sliced thinly
3 cloves Garlic, crushed
75 ml (5 Tbsp) Oil
2 stalks Lemon grass
45 g (1 1/2 oz) Curry powder
5 g Shrimp paste (optional)
2 Dried chili peppers, chopped
250 ml (1 cup) Coconut milk
250 ml (1 cup) Broth
1 tablespoon Nuoc cham sauce
2 Lime leaves
115 g (4 oz) Carrots
115 g (4 oz) Green beans
225 g (8 oz) New potatoes, peeled and quartered
1 Eggplant


  1. Prepare vegetables.
  2. Remove outer leaves and tough tops and trim ends of lemon grass. Slice as finely as possible.
  3. Trim beans and peel carrots. Cut both vegetables diagonally into 1 1/2 in pieces.
  4. Slice eggplant into 1 in rounds, salt, let stand 10 minutes. Drain liquid and quarter each round. Heat oil in a heavy based pan, add green onions (scallions) and garlic.
  5. Sauté until just golden.
  6. Add curry powder, shrimp paste if desired, lemon grass and chillie. Cook for 6 minutes.
  7. Add broth, coconut milk, nuoc cham sauce and lime leaves or citrus peel.
  8. Cover and bring to boil. Reduce heat to medium, add carrots, potatoes, beans and eggplant. Partially cover and simmer until vegetables are tender and liquid has reduced.