Vietnamese Vegetarian Curry

Vietnamese Vegetarian Curry

This aromatic Vietnamese vegetarian curry combines tender vegetables and tofu in a rich coconut milk base infused with fragrant lemongrass and warming spices. Perfect for cozy weeknight dinners, this comforting one-pot meal delivers complex flavors without the complexity.

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Course: Main Course

Cuisine: Asian

Keyword: Curry

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings:

Calories: 385kcal

Equipment

Chef's Knife

Chopping Board

Large Saucepan

Ingredients

2 tbsp oil
1 onion or 2 shallots finely diced
3 garlic cloves minced
3 carrots cut bite-sized
3 potatoes cut bite-sized
150 g mushrooms sliced
3 stalks lemongrass lightly smashed
1 tbsp curry powder
1 tsp ground cinnamon
½ tsp turmeric powder
½ tsp black pepper
1 tbsp sugar
1 tbsp soy sauce
1 tbsp chili oil
400 ml coconut milk
500 ml water
400 g firm tofu cubed
Fresh cilantro for garnish

Instructions

Heat oil in a large pot over medium heat. Sauté onion and garlic until fragrant, about 3-4 minutes.
Add curry powder, cinnamon, turmeric, pepper, sugar, chili oil, and soy sauce. Stir for 1-2 minutes until aromatic.
Add lemongrass, carrots, potatoes, and mushrooms. Toss to coat with spice mixture.
Pour in water and coconut milk, bring to a gentle simmer.
Add tofu cubes and cook for 20-25 minutes until vegetables are tender.
Remove lemongrass stalks before serving.
Garnish with fresh cilantro and serve with rice or bread.

Notes

Cut vegetables uniformly for even cooking - aim for 1-inch pieces

Press tofu beforehand and pat dry to prevent it from falling apart during cooking

Substitute coconut oil for regular oil to enhance the coconut flavor

Add vegetables with longer cooking times first (potatoes, carrots) before softer ones (mushrooms)

Adjust spice level by increasing or decreasing chili oil to taste

Curry tastes even better the next day as flavors develop overnight

Can substitute sweet potatoes for regular potatoes for added nutrition

Store leftovers in refrigerator for up to 3 days

Nutrition