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Authentic Vegetarian Vietnamese Curry

Updated: Nov 9, 2020



Fall has finally arrived, and in our home we start to make some of our favorite dishes. One of our favorite dishes is Vietnamese curry. This year I wanted to change things up a bit, and make vegetarian curry. I attended Sunday school at a temple when I was younger. Lunch was my favorite part of the day. I had the opportunity to sample a wide variety of Vietnamese vegetarian dishes. The smell of a variety of spices would fill the air around lunch as the meals are being prepared. I want my children to have the same opportunity and sample a wide variety of foods. Over the years I have gathered and experimented with recipes handed down from my mom and mother in law. I am excited to share this recipe with you and hope you can share this dish on a cold fall day with your family.



Vietnamese vegetarian curry (cà ri chay) Recipe



Ingredients

2 sweet potatoes

1 carrots

1 potato

1 garlic bulb

1 can of fresh coconut water 16.4 fl oz

1 package of tofu

½ cup of shiitake mushrooms

½ cup of white mushrooms

1 cup of coconut milk

1 cup of fresh milk

2 tablespoons of cashew or walnut oil

3 crushed lemongrass stalks

vegetable oil

sugar

salt

pepper

curry powder


Prep:

  • Onions, garlic, peeled and chopped.

  • Shiitake mushrooms wash and drain.

  • Cut tofu into cubes

  • Carrots, potatoes, sweet potatoes peeled, washed, and slice


Cook:

  • Warm a frying pan with vegetable oil and fry the diced tofu cube. Flip and brown all sides.

  • Remove from and place tofu on a napkin to drain off excess oil.

  • Add potatoes, sweet potatoes, carrots with 1/2 teaspoon of sugar, 1/4 teaspoon salt, ¼ teaspoon pepper, and leave for 15 minutes to allow flavors to absorb.

  • Warm a pot on the stove, add 2 tablespoons of cashew oil and then fry 1 chopped purple onion, 1 minced garlic and crushed lemongrass stalk.

  • Add marinated potatoes, sweet potatoes and carrots to the fry. Then, add fresh coconut water, 1 tablespoon curry powder, fresh milk, coconut milk, cook over medium heat for about 20 minutes.

  • Add shiitake mushrooms, mushrooms and tofu

Serve with vermicelli noodles, rice, or warmed baguette. Bon Appetit!


I would love to see your results feel free tag me on Instagram to share!


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