I have many curry recipes, but most of them are Indian-inspired.
This one-pot Vietnamese curry (or Cà ri) is loaded with veggies and infused with aromatics like ginger, lemongrass, garlic, and lime. It is super creamy, flavorful, healthy, and takes less than one hour to prepare!
Garlic, shallots, lemongrass, and ginger are first sautéed until fragrant. Then, to make this curry spicier, we stir in some satay (or chili) paste. You can usually find satay paste in Asian stores, online, or simply make your own.
Next, add tofu that will soak up the flavors of the aromatics.
For the vegetables, I went with broccoli, mushrooms, eggplants, as well as carrots and taro to make the curry heartier. If you can’t find taro, feel free to use sweet potato, or another veggie, this curry is versatile!
Next, pour in coconut milk for creaminess, coconut sugar for sweetness, and spices for flavor. The spices used in this curry differ a bit from Indian masala, it consists of turmeric, coriander, chili, as well as anise, cinnamon, and cloves.
Finally, let simmer for about 25 minutes, or until the veggies are cooked. Top with fresh cilantro, a squeeze of lime juice, and enjoy with rice or noodles!
If you are looking for a hearty, cozy, and delicious one-pot meal, you are going to love this Vietnamese curry!
For more curry recipes, check out this Easy Vegan Thai Green Curry, Cashew Buckwheat Curry with Garlic Curry, or this Tempeh Khao Soi!
Let me know in the comments if you try this recipe!
Easy Vegan Vietnamese Curry
Hearty and flavorful one-pot Vietnamese curry! Infused with aromatics like lemongrass, ginger, and garlic, and loaded with eggplant, taro, carrots, tofu, and mushrooms!
Yield: 4 1x
Print Recipe
Pin RecipeIngredients
- 1 tbsp (15ml) oil
- 2 cloves of garlic, minced
- 1 shallot, finely diced
- 1 lemongrass stalk*, minced
- 1/2 inch ginger, grated
- 1 tbsp (15ml) satay paste (or chili paste)
- 1 block (around 200g ) fried tofu (can use white tofu)
- 4 mushrooms, sliced
- 1 tbsp (15ml) soy sauce
- 1 carrot, sliced
- 1 small (about 280g) taro, diced into 1-inch cubes
- 1/2 broccoli, cut into florets
- 1/2 eggplant, peeled and diced into 1-inch cubes
- 1 13.5-ounce can full-fat coconut milk
- 2 cups (500ml) water
- 2 tbsp (25g) coconut sugar
- 1/4 and 1/8 tsp salt (or more to taste)
- 1 tsp turmeric
- 1/2 tsp each: ground coriander, chili
- 1/4 tsp each: anise, cinnamon, cloves
- optional: lime juice, fresh mint, cilantro
Instructions
- Heat the oil in a large saucepan or pot over medium heat. Once hot, add the garlic, shallot, lemongrass, and ginger. Sautée for about 3 minutes, or until fragrant. Add the satay paste and sautée for one more minute.
- Next, cut the tofu into 1-inch cubes and add it to the pot. Sautée for 3-5 minutes, stirring regularly. The tofu will absorb the flavors of the satay and aromatics.
- Add the sliced mushrooms and sautée for another 5 minutes. Deglaze the pot with the soy sauce.
- Add the carrots, taro, broccoli, and eggplant to the pot. Pour in the coconut milk, water, coconut sugar, salt, and spices.
- Bring to a boil over medium heat and let simmer for 20-25 minutes, or until the vegetables are cooked. Taste and adjust seasonnings as needed. Stir in some chopped cilantro and a squeeze of lime.
- Serve hot with rice or noodles, and top with fresh herbs, roasted peanuts (or cashews), and some chopped chili if you like it spicy! Curry will keep for up to 3 days in the refrigerator.
Notes
*I recommend only using the white part of the lemongrass as it is softer. You can add the green part to the curry for more flavor and discard it before serving.
Nutrition
- Serving Size: 1
- Calories: 411
- Sugar: 12.7g
- Fat: 28.5g
- Carbohydrates: 34.9g
- Fiber: 7.4g
- Protein: 11.2g
I was trying to cut calories and used low fat coconut milk. I don’t think mine was a rich as your but it still tasted very good.