Easy Vegan Vietnamese Curry

Easy Vegan Vietnamese Curry

from fullofplants.com
30 min
4 servings

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

Directions

  1. 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. 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. 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. 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.