Easy Vegan Vietnamese Curry

Name: Easy Vegan Vietnamese Curry
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Cuisine: Vietnamese
Ingredients: 8 ounces taro (diced into 1-inch cubes); 1/2 medium white sweet potato (diced into 1-inch cubes (about 1 cup diced)); 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 cremini mushrooms (quartered); 2 baby potatoes (peeled); 1/2 small eggplant (diced into 1.5-inch cubes or rectangles); 1 medium carrot (peeled and sliced into thick slices); 1 cup diced fried tofu (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

Instructions

Prep:25minCook:25min

This one-pot Vietnamese curry (Cà ri) is loaded with taro, sweet potatoes, and carrots and infused with citrusy aromatics such as ginger, lemongrass, garlic, and lime. It is super creamy, flavorful, hearty, and takes less than one hour to prepare!

Updated at: Fri, 22 Nov 2024 03:25:59 GMT