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!
Ingredients
- 1 tbsp oil use annatto oil for a deeper color
- 2 cloves of garlic minced
- 1 shallot finely diced
- 1 tbsp minced lemongrass
- 1/2 inch ginger grated
- 4-5 mushrooms quartered
- 1 medium carrot sliced into thick chunks
- 1 small eggplant diced into 1.5-inch cubes
- 1/2 medium taro root diced into 1.5-inch cubes
- 3-4 baby potato peeled
- 1 block fried tofu diced, optional
- 1 13.5-ounce can full-fat coconut milk
- 1 and 1/3 cup water
- 1 tbsp soy sauce
- 1 and 1/2 tbsp sugar
- 3/4 tsp salt or more to taste
- 2 tbsp Vietnamese curry powder see notes
- 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, eggplants, 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, partially covered. 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 and a squeeze of lime! Curry will keep for up to 3 days in the refrigerator.
Notes
- You can find Vietnamese curry powder in most Asian supermarkets. Otherwise, you can replace it with: 1 tsp turmeric, 1/2 tsp ground coriander, 1/2 tsp chili powder, 1/4 tsp anise, 1/4 tsp cinnamon, and 1/4 tsp ground cloves.
- This curry is quite versatile, so feel free to use the vegetables you have on hand!
- You can substitute sweet white potatoes for baby potatoes.
Nutrition
Serving: 1 serving | Calories: 413 kcal | Carbohydrates: 39.1 g | Protein: 6.8 g | Fat: 26.8 g | Saturated Fat: 21.6 g | Sodium: 275 mg | Potassium: 904 mg | Fiber: 8.1 g | Sugar: 12.3 g | Calcium: 48 mg | Iron: 3 mg
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