Step 1

In a bowl, combine the carrots, potatoes, and sliced mushrooms. Add 1 teaspoon of salt, 1 tablespoon of curry powder, 1 tablespoon of soy sauce and 1 tablespoon of sate sauce to the bowl. Mix well and let it sit for 15 minutes, allowing the flavors to meld.

Step 2

In a shallow pan or pot, heat 2 tablespoons oil over medium heat. Add the diced onion and minced garlic and fry for 1 minute. Add the marinated vegetables (onion, garlic, carrots, potatoes, mushrooms) and sauté until they turn lightly golden on both sides, which should take about 7 minutes.

Step 3

Remove the tough outer leaves out of the lemongrass then cut into chunks. Lightly crush the lemongrass chunks to release their flavors, and add them to the broth.

Step 4

Add the ground cinnamon, remaining curry powder, turmeric powder, black pepper.

Step 5

Pour in the coconut milk and simmer the curry for 10 minutes or until the vegetables have softened and the flavors have melded together.

Step 6

While the curry is simmering, prepare the tofu. You can either fry or bake the tofu until it becomes golden and crispy.

Step 7

Add the remaining seasoning: soy sauce, sugar, chili oil, and cooked tofu and simmer for 5 minutes.

Step 8

Garnish the curry with fresh cilantro.

Step 9

Serve the vegan Vietnamese curry with baguette or vermicelli rice noodles.