Vietnamese Vegan Curry » Foodom

Vietnamese Vegan Curry

$59.58 Cooking Fee
Serving Size: 1 cup
Recipe by:
An Le
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Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 10


  • Heat oil over medium heat and when hot add shallots and lemon grass, sauteing until fragrant, about 3 minutes.
  • Add in chopped carrot and sweet potato and stir until all ingredients are covered evenly
  • Saute for about 5 minutes
  • Add curry powder and saute an additional 30 seconds
  • Add water and veggie bouillon. Bring to a boil.
  • Turn down heat to low and add in coconut milk, salt, and sugar
  • Simmer until vegetables are soft, about 15 minutes
  • Meanwhile place baguette cut-side up on a baking sheet and broil for several minutes until lightly toasted. Slice into 1-inch thick pieces.
  • Add tofu last 3 minutes of cooking time
  • Garnish curry with lime and cilantro and serve with bread

Cook Times

Active Prep10
Hands-On Cook10
Hands-Off Cook35
Total Time55 minutes
Recipe Serving Size10



  • 2 tablespoon extra virgin olive oil or ghee if not vegan
  • 2 shallot chopped
  • 2 stalk lemon grass chopped
  • 2 carrot cut into 1-inch pieces
  • 2 sweet potato peeled and cut into 1-inch cubes
  • 1 tablespoon curry powder Morton and Basset brand recommended, more or less to taste
  • 2 cup water
  • 1 cube vegetable bouillon
  • 27 ounce canned coconut milk for 10 servings - 2 cans of coconut milk
  • 1 tablespoon Kosher salt or salt to taste
  • 2 tablespoon sugar
  • 14 ounce tofu 1 inch dice, for 10 servings - one package of 14-16 ounces
  • 2 lime cut into wedges
  • 1 bunch fresh cilantro for garnish
  • 1 loaf baguette toasted and sliced, for gluten free skip this

Cooking Tools Required

Baking sheet, Cutting board, Oven, Sharp Knives, Top Stove


Calories: 341kcal | Carbohydrates: 31g | Protein: 8g | Fat: 22g | Saturated Fat: 15g | Sodium: 900mg | Potassium: 443mg | Fiber: 3g | Sugar: 6g | Vitamin A: 8511IU | Vitamin C: 7mg | Calcium: 110mg | Iron: 4mg

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