Pumpkin and chickpea curry (Bí nấu cà ri) from Vietnamese Vegetarian: Simple Vegetarian Recipes From a Vietnamese Home Kitchen (page 133) by Uyen Luu

  • spring onions
  • rapeseed oil
  • Show all ingredients...
  • Serves : 4

  • EYB Comments

    Can substitute kabocha pumpkins for delica pumpkins, soy sauce or vegan fish sauce for Yondu vegetable umami sauce, vegetable stock cubes for mushroom powder, mangetout for sugar snap peas, steamed jasmine rice for crusty bread, and mild curry powder for Vietnamese curry powder.

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute kabocha pumpkins for delica pumpkins, soy sauce or vegan fish sauce for Yondu vegetable umami sauce, vegetable stock cubes for mushroom powder, mangetout for sugar snap peas, steamed jasmine rice for crusty bread, and mild curry powder for Vietnamese curry powder.

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