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
Ingredients
- 1 tablespoon oil use annatto oil for a deeper color
- 2 cloves of garlic minced
- 1 shallot finely diced
- 1 tablespoon minced lemongrass
- ½ inch ginger grated
- 4-5 mushrooms quartered
- 1 medium carrot sliced into thick chunks
- 1 small eggplant diced into 1.5-inch cubes
- ½ medium taro root diced into 1.5-inch cubes
- 1 potato peeled and diced diced into 1.5-inch cubes
- 1 block fried tofu diced, optional
- 1 13.5-ounce can full-fat coconut milk
- 1 and ⅓ cup water
- 1 tablespoon soy sauce
- 1 and ½ tablespoon sugar
- ¾ teaspoon salt or more to taste
- 2 tablespoon Vietnamese curry powder
- optional: lime juice, fresh cilantro
Instructions
- Heat the oil in a large saucepan or pot over medium heat. Once hot, add the garlic, shallot, lemongrass, and ginger. Sauté for about 3 minutes, or until fragrant.
- Add the mushrooms and sauté for another 2-3 minutes. Add the carrots, taro, eggplant, potatoes, and tofu if using, to the pot. Pour in the coconut milk, water, soy sauce, sugar, salt, and curry powder.
- Bring to a simmer over medium heat and let simmer for 20-25 minutes uncovered. The vegetables should be fork tender. Taste and adjust seasonings as needed.
- Serve with rice, noodles, or crusty bread! Before serving, top with chopped cilantro, roasted peanuts (or cashews), and a squeeze of lime! Curry will keep for up to 3 days in the refrigerator.
Notes
- This curry is quite versatile so feel free to use the vegetables you have on hand!
- You can substitute sweet white potatoes for the white potato.
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.
ok, where do you get Taro?!?
I get it at the Asian store, usually sold frozen. Otherwise, just use sweet potato!
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.
Great! Hope you will like it!
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.
Thanks for your rating! Glad you liked this curry 🙂
AMAZING!!!!!! (And I’m Vietnamese!)
Thank you KC 🙂
Absolutely gorgeous dish!
Thanks Mari!
How do I make this recipe using satay sauce instead of paste? I couldn't find any paste at my asian supermarket 🙁
You can make your own saté! I have a recipe for it.
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!!
So happy to hear you liked this curry 🙂
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!
Thanks Jasi, I'm so glad to hear that!
Sooo Good!!! We loved it so much
Thanks for your feedback Lisa 🙂
Amazing recipe. My wife loved it. Thanks.
Awesome! Thanks for your feedback Dharmin 🙂
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.
Thanks for your feedback Keren!
This recipe is versatile, so it's all good 😉
This dish was delicious. Thanks for sharing
Thanks Lauren!
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.
You're welcome Marjorie! Thanks for your feedback!
This curry is SO delicious!
Thanks Rebecca 😉
Hey!
I made this curry quite a lot last year and noticed that the recipe and instructions has slightly changed. i really liked the old one but cannot quite remember, any chance i could have a copy of the old one?