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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
Servings 4
Calories 411 kcal


  • 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


  • 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.


*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.


Serving: 1 gCalories: 411 kcalCarbohydrates: 34.9 gProtein: 11.2 gFat: 28.5 gFiber: 7.4 gSugar: 12.7 g
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