Description
This vegan Vietnamese Curry introduces comforting warmth and inviting aromas. Each spoon is a satisfying blend of spices and tender vegetables, simmered in a creamy coconut milk broth. Whether enjoyed on a cozy evening or shared with loved ones, this curry is sure to provide a comforting and nourishing meal that soothes both the body and the soul.
Ingredients
Units
Scale
- 1 onion or 2 shallots, finely diced
- 3 cloves of garlic, minced
Marinate the Vegetables:
- 3 carrots, cut into bite-sized pieces
- 3 lemongrass stalks
- 3 potatoes, cut into bite-sized pieces
- 150g (1.5 cups) mushrooms of your choice, sliced
- 1 tbsp curry powder
- 1 tbsp sate sauce
- 1 tbsp soy sauce
- 1 tsp salt
Make the Curry:
- 2 tbsp oil
- 1 tbsp curry powder
- 1 tsp ground cinnamon
- 1/2 tsp turmeric powder
- 1/2 tsp black pepper
- 1 tbsp sugar
- 1 tbsp chili oil
- 1 tbsp soy sauce
- 500ml (2 cups) water
- 400ml (1.7 cups) coconut milk
- 400g (14 oz.) firm tofu
- Baguette or rice noodles, for serving
- A handful of fresh cilantro, for garnish
Instructions
- In a bowl, combine the carrots, potatoes, and sliced mushrooms. Add 1 teaspoon of salt, 1 tablespoon of curry powder, 1 tablespoon of soy sauce and 1 tablespoon of sate sauce to the bowl. Mix well and let it sit for 15 minutes, allowing the flavors to meld.
- In a shallow pan or pot, heat 2 tablespoons oil over medium heat. Add the diced onion and minced garlic and fry for 1 minute. Add the marinated vegetables (onion, garlic, carrots, potatoes, mushrooms) and sauté until they turn lightly golden on both sides, which should take about 7 minutes.
- Remove the tough outer leaves out of the lemongrass then cut into chunks. Lightly crush the lemongrass chunks to release their flavors, and add them to the broth.
- Add the ground cinnamon, remaining curry powder, turmeric powder, black pepper.
- Pour in the coconut milk and simmer the curry for 10 minutes or until the vegetables have softened and the flavors have melded together.
- While the curry is simmering, prepare the tofu. You can either fry or bake the tofu until it becomes golden and crispy.
- Add the remaining seasoning: soy sauce, sugar, chili oil, and cooked tofu and simmer for 5 minutes.
- Garnish the curry with fresh cilantro.
- Serve the vegan Vietnamese curry with baguette or vermicelli rice noodles.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Meal
- Method: Stovetop
- Cuisine: Vietnamese