Vietnamese Golden Curry
Mains & Sides

Vietnamese Golden Curry

  • Writer

23 June 2015


If you love a good curry, then this lighter vegetarian version may just hit the spot. Spicy and full of flavour, it’s a great way of giving yourself a treat while still keeping it healthy. Although organic ingredients are recommended, you can also use non-organic ingredients if none are available.

Serves: 4


  • 400 grams of Organic Pumpkin                          
  • 3 pieces of Organic Potato (Cooked & Cut )        
  • 8 pieces of Organic Fried Bean Curd (Taufu Pok) 
  • 50 grams of G Soy Cube                                    
  • 50 grams of Shiitake Mushroom Cube                  
  • 12 stalks of Lemongrass (Finely Chopped)            
  • 8 pieces of Organic Red Chilli (Blended)              
  • 8 leaves of Kaffir Lime Leaf                              
  • 6 pieces of Onion (Mashed)                              
  • 2 tablespoons of Organic Curry Powder                  
  • 6 tablespoons of Grape Seed Oil                                
  • 1 litre of Water                                               


  • 3 teaspoons of Organic 84 Live Sea Salt (Coarse)         
  • 4 tablespoons of Organic Soya Milk Powder (Low Sugar)  

Cooking Methods:

  1. Steam the pumpkin and mash it. Set aside.
  2. Heat oil, fry the lemongrass until fragrant. Add in curry powder and blended red chilli and stir-fry for a moment.
  3. Put in mashed onion and stir-fry, then add in kaffir lime leaves.
  4. Add in water and seasonings. Put in G soy cubes, diced potato, shiitake mushroom cubes and fried bean curd. Stir until tasty. Serve hot.

Recommended Equipment: Nutri-Mix Blender

Nutrition Facts: It relieves fatigue, prevents influenza and high blood pressure, and for general well-being.