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Easy Vietnamese Curry (Vegan + GF)

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!


  • Author: Full of Plants
  • Yield: 4 1x

Ingredients

  • 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

  1. 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.
  2. 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.
  3. Add the sliced mushrooms and sautée for another 5 minutes. Deglaze the pot with the soy sauce.
  4. Add the carrots, taro, broccoli, and eggplant to the pot. Pour in the coconut milk, water, coconut sugar, salt, and spices.
  5. 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.
  6. 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