Easy Vegan Vietnamese Curry
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
- or more to taste3/4 tsp salt
- 2 tbsp Vietnamese curry powder
see notes
- optional: lime juice
fresh cilantro
Directions
- 1
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.
- 2
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.
- 3
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.
- 4
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.
Easy Vegan Vietnamese Curry
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About this Recipe
Craving a vibrant, soul-warming meal that comes together in a flash? This Easy Vegan Vietnamese Curry delivers rich, aromatic flavors in just 30 minutes, perfect for any weeknight.
What makes this recipe truly special is its incredible depth of flavor, achieved with classic Vietnamese aromatics like lemongrass, ginger, and garlic, all simmering together in one pot. The optional annatto oil not only adds a beautiful, rich hue but also hints at the authentic taste awaiting you.
Prepare your senses for a truly hearty and flavorful experience. You'll enjoy a creamy, savory broth, rich with full-fat coconut milk and the distinct, warm spice of Vietnamese curry powder. Each spoonful offers a delightful mix of textures, from tender eggplant, taro, and carrots to earthy mushrooms and satisfying tofu, all bathed in an aromatic embrace. This curry is designed to be accessible, creating a complex flavor profile without demanding complex techniques. It's a satisfying vegan dish that feels both exotic and comforting, promising a fragrant aroma that fills your kitchen.
This Easy Vegan Vietnamese Curry is wonderfully adaptable. While fried tofu adds a delightful protein and texture, feel free to omit it for a purely vegetable-forward dish. For an extra bright finish, don't skip the optional squeeze of lime juice and a sprinkle of fresh cilantro.
Serve this fragrant curry over steamed jasmine rice or with crusty bread to soak up every last drop of the luscious sauce. It’s an ideal dish for a cozy family dinner or when you want to impress guests with a quick, flavorful meal.