Ca Ri Chay (Vegan Vietnamese Curry Recipe)
This is the Vietnamese vegetable curry your body craves. This nourishing, super-fast, one-pot meal is full of veggies, warming spices and tofu puffs simmered in a rich, creamy coconut milk sauce. It’s great with noodles, a crispy Vietnamese baguette, or over rice.
Servings: 4 servings
Calories: 451kcal
Cost: $8
Equipment
- Dutch oven or soup pot
Ingredients
- 1 tablespoon olive oil
- 1 cup shallots diced (or substitute red onions)
- 2 stalks lemongrass dry outer leaves discarded, cut into 4-inch (10 cm) sections
- 4 teaspoons garlic minced
- 1 teaspoon ginger grated
- 2 ½ teaspoons curry powder
- 1 teaspoon cinnamon
- 3 bay leaves
- 2 carrots peeled and roll cut, or cut in 2 cm. sections
- 2 cups taro root or potato, peeled and cut in 2 cm. cubes
- 2 cups sweet potato peeled and cut in 2 cm. cubes
- 4 cups water
- 3 tablespoons lime juice
- 2 tablespoons tamari or soy sauce
- 2 tablespoons coconut sugar palm sugar, or brown sugar
- 6 bok choy tips cut in half (optional)
- 1 cup string beans trimmed (about 20 string beans)
- 400 ml. coconut milk full fat
- 4 teaspoons cornstarch
- 12 tofu puffs cut in halves (or regular fried tofu)
To Serve and Garnish:
- 200 g. dried rice vermicelli noodles soaked for 10 minutes in warm water to rehydrate
- ¼ cup cup cilantro leaves
- 12 fresh curry leaves optional
- Chili garlic sauce to taste (optional)
- 3 tablespoons fried shallots
- 4 lime wedges
- Fresh baguette slices
Instructions
- Heat the olive oil in a large pot over medium heat. After 90 seconds, once the oil is hot, sauté the diced shallots for 4 minutes until they become translucent and fragrant.
- While the shallots cook, bash the sections of lemongrass with the side of a heavy knife or cleaver. This helps the lemongrass release its oils and flavor more easily when cooked.
- Add the lemongrass sections, garlic, ginger, curry powder, cinnamon, and bay leaves, stirring to combine. Cook for another 2 minutes until the spices are aromatic.
- Add the carrots, taro (or potatoes), and sweet potatoes to the pot. Pour in the water, lime juice, tamari, and coconut sugar and bring to a boil. Reduce the heat to low and cook with the pot covered for 18-20 minutes until the vegetables are tender.
- While the vegetables cook, using the tines of a fork or a small whisk, mix the coconut milk and cornstarch in a small bowl.
- Once the vegetables in the pot are just fork-tender, but not mushy, add the string beans and optional bok choy, and allow them to steam in the covered pot for another 2-3 minutes.
- Once the vegetables are cooked, turn the heat off under the pot and stir in the coconut milk and starch slurry. Stir in the tofu puffs, or use homemade fried tofu pieces instead.
- To serve, ladle the curry into bowls. Using tongs add some rehydrated noodles to the center or side of each bowl.
- Garnish with cilantro leaves and fresh curry leaves if you are using them. Serve with chili garlic sauce to taste, fried shallots, lime wedges, and fresh baguette slices on the side to dip into the curry.
Notes
🥔 Tuber Trouble:
Taro and sweet potatoes can become mushy quickly, so keep a close eye on them. To prevent this, sear them briefly in hot oil or air-fry before adding to the broth. This step adds a crisp exterior, helping them retain their shape and delivering a satisfying texture contrast.
🍋 Lemongrass SOS:
If fresh lemongrass is unavailable, use pre-ground frozen lemongrass as a substitute. Swap the full stalks for ½ cup of the frozen variety, or use three tablespoons of lemongrass powder instead. Both are great pantry staples for dishes like bakwan sayur.
🥥 Curry in a Hurry:
Opt for full-fat coconut milk for a rich, creamy curry base. If you prefer a lighter version, mix the coconut milk with coconut water instead of regular water. This adds a gentle sweetness and enhances the overall flavor.
Nutrition
Calories: 451kcal | Carbohydrates: 56g | Protein: 7g | Fat: 25g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 441mg | Potassium: 1217mg | Fiber: 9g | Sugar: 13g | Vitamin A: 14790IU | Vitamin C: 23mg | Calcium: 134mg | Iron: 6mg