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    Home » Recipes

    Easy Vegan Vietnamese Curry

    By: Thomas Published: 3 Aug, 19 Updated: 30 Mar, 21 29 Comments

    RecipePrintComments
    Easy Vietnamese Curry (Vegan + GF)

    Easy Vegan Vietnamese Curry

    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!

    Easy Vietnamese Curry (Vegan + GF)

    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.

    Easy Vietnamese Curry (Vegan + GF)

    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!

    Easy Vietnamese Curry (Vegan + GF)

    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!

    Easy Vegan Vietnamese Curry

    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 Vietnamese Curry (Vegan + GF)

    Easy Vietnamese Curry (Vegan + GF)

    Easy Vegan Vietnamese Curry

    Author: Thomas
    Hearty and flavorful one-pot Vietnamese curry! Infused with aromatics like lemongrass, ginger, and garlic, and loaded with eggplant, taro, carrots, tofu, and mushrooms!
    5 from 9 votes
    Print Recipe Pin Recipe
    Servings 4
    Calories 411 kcal
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    Ingredients
     
     

    • 1 tablespoon oil
    • 2 cloves of garlic minced
    • 1 shallot finely diced
    • 1 lemongrass stalk* minced
    • ½ inch ginger grated
    • 1 tablespoon satay paste (or chili paste)
    • 1 block (around 200g) fried tofu (you can use white tofu)
    • 4 mushrooms sliced
    • 1 tablespoon soy sauce
    • 1 carrot sliced
    • 1 small taro (about 280g) diced into 1-inch cubes
    • ½ broccoli cut into florets
    • ½ eggplant peeled and diced into 1-inch cubes
    • 1 13.5- ounce can full-fat coconut milk
    • 2 cups water
    • 2 tablespoon coconut sugar
    • ¼ + ⅛ teaspoon salt or more to taste
    • 1 teaspoon turmeric
    • ½ teaspoon each: ground coriander, chili
    • ¼ teaspoon 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: 1 gCalories: 411 kcalCarbohydrates: 34.9 gProtein: 11.2 gFat: 28.5 gFiber: 7.4 gSugar: 12.7 g
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    Reader Interactions

    Comments

    1. Sara Graham

      August 05, 2019 at 3:15 am

      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.

      Reply
    2. Jessica

      September 11, 2019 at 7:23 pm

      5 stars
      ok, where do you get Taro?!?

      Reply
      • Thomas

        September 15, 2019 at 2:37 pm

        I get it at the Asian store, usually sold frozen. Otherwise, just use sweet potato!

        Reply
    3. Pierre

      September 20, 2019 at 12:14 pm

      Will make this tonight as it looks so delicious. I have an asian market just around the corner that sells fresh Taro. Can't wait for dinner... Thanks for another great recipe.

      Reply
      • Thomas

        September 24, 2019 at 12:47 pm

        Great! Hope you will like it!

        Reply
    4. SHIVANGI KULSHRESTHA

      January 08, 2020 at 7:30 pm

      5 stars
      lovely recipe! Absolutely loved it, I actually used peanut satay paste instead of plain satay paste and lo and behold, it added a certain kick to the recipe! thanks for sharing.

      Reply
      • Thomas

        January 10, 2020 at 12:14 am

        Thanks for your rating! Glad you liked this curry 🙂

        Reply
    5. KC

      February 06, 2020 at 10:34 pm

      AMAZING!!!!!! (And I’m Vietnamese!)

      Reply
      • Thomas

        February 11, 2020 at 7:27 am

        Thank you KC 🙂

        Reply
    6. Mari

      February 19, 2020 at 8:26 pm

      5 stars
      Absolutely gorgeous dish!

      Reply
      • Thomas

        February 23, 2020 at 5:41 am

        Thanks Mari!

        Reply
    7. Lily

      June 26, 2020 at 2:50 pm

      How do I make this recipe using satay sauce instead of paste? I couldn't find any paste at my asian supermarket 🙁

      Reply
      • Thomas

        June 28, 2020 at 5:28 am

        You can make your own saté! I have a recipe for it.

        Reply
    8. Kerrin H Ramachandran

      July 09, 2020 at 3:30 am

      5 stars
      OMG!! I made this today and it was so good. It is very much like the tofu curry at my fave Vietnamese restaurant in my town. I used sweet potato, and extra broccoli and carrots since I don't like eggplant.I also added a little extra chili powder because we like spicy in mu house. So good!!

      Reply
      • Thomas

        July 16, 2020 at 7:47 am

        So happy to hear you liked this curry 🙂

        Reply
    9. Jasi

      August 06, 2020 at 12:07 am

      5 stars
      Hello,
      As someone from Vietnam I am very impressed with your recipe, I like trying nontraditional recipes and yours was the only one I found that was close to our Ca Ri Chay. Keep up the good job!

      Reply
      • Thomas

        August 06, 2020 at 11:29 pm

        Thanks Jasi, I'm so glad to hear that!

        Reply
    10. Lisa

      September 05, 2020 at 5:56 pm

      5 stars
      Sooo Good!!! We loved it so much

      Reply
      • Thomas

        September 13, 2020 at 8:15 am

        Thanks for your feedback Lisa 🙂

        Reply
    11. dharmin desai

      November 08, 2020 at 7:59 pm

      Amazing recipe. My wife loved it. Thanks.

      Reply
      • Thomas

        November 09, 2020 at 6:33 am

        Awesome! Thanks for your feedback Dharmin 🙂

        Reply
    12. Keren

      December 06, 2020 at 1:58 pm

      5 stars
      This is wonderful. Mine has some different vegetables and the seasoning might be a bit different because I didn't have all specified in the recipe, but this is so good, and hot! I really love a splash of lemon juice on top just before serving.

      Reply
      • Thomas

        December 09, 2020 at 7:26 am

        Thanks for your feedback Keren!
        This recipe is versatile, so it's all good 😉

        Reply
    13. Lauren

      December 30, 2020 at 4:36 am

      5 stars
      This dish was delicious. Thanks for sharing

      Reply
      • Thomas

        December 30, 2020 at 12:29 pm

        Thanks Lauren!

        Reply
    14. Marjorie

      February 01, 2021 at 1:09 am

      I was looking for a vegan recipe to the Vietnamese chicken curry I loved so much and came across yours...it did not diappoint. Thank you for coming up with this recipe it was wonderful.

      Reply
      • Thomas

        February 01, 2021 at 1:21 pm

        You're welcome Marjorie! Thanks for your feedback!

        Reply
    15. Rebecca

      December 03, 2021 at 10:04 am

      5 stars
      This curry is SO delicious!

      Reply
      • Thomas

        December 04, 2021 at 7:56 am

        Thanks Rebecca 😉

        Reply

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