ca ri chay

Cà Ri Chay is a Vietnamese Vegetarian Curry MADE for bread dunking! The vegetables are cooked until tender, melting into a pot of spices.

Cà Ri Chay (Vietnamese Vegetarian Curry)

lemongrass

150 g / 0.33 lb green beans ((halved))

eggplant

orange

400 g / 0.88 lb oyster mushroom

curry leaves ((we get it from the Asian supermarket))

g / 0.22 lb curry powder ((or to preference))

salt ((or

tbsp oil

200 g / 0.44 lb condensed milk ((or to taste))

coconut cream ((or to preference))

vegetable stock powder

2.5 L / 10.6 US cup water

Vietnamese baguette

rice noodle (bún)

Pour the oil into a large pan or wok and heat it up on medium heat. Turn the heat to low and add the curry powder in to stir for 30 seconds or until fragrant.

Add the lemongrass in and stir for 1 minute.

Meanwhile, fill a large pot with water on high heat and transfer the cooked lemongrass in when cooked.

Using the same pan or wok, add the sweet potato, taro and 1 tsp salt in on high heat. Toss for 2 minutes or until semi-coated with the remaining curry powder.

Pour the cooked vegetables into the pot and add the curry leaves in as well. Add the carrots in as they take a while to soften.

Like you did with the taro and sweet potatoes, cook the eggplants for 2 minutes in the pan with 1 tsp salt.Use the eggplants to wipe up all the leftover curry powder before transferring the contents into the pot.

Add the tofu puffs, mushrooms and beans in and season the soup with the vegetable stock powder and remaining salt. Simmer on medium heat for 30 minutes or until the vegetables are soft.

When soft, bring it to a boil add the condensed milk in.

Pour the coconut cream in and simmer for another 10 minutes.

Serve immediately as is with Vietnamese baguettes, rice noodles or both!

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!

Easy Vegan Vietnamese Curry

taro

potato

oil oil

garlic

shallot (finely diced)

ginger (grated)

mushrooms (quartered)

baby potatoes (peeled)

carrot

fried tofu (optional)

coconut milk

water

soy sauce

1 and 1/2 tbsp sugar

tbsp Vietnamese curry powder (see notes)

lime cilantro

Peel and slice the taro and sweet potatoes. Start by peeling the taro and sweet potatoes. Next, dice the taro and sweet potatoes into 1-inch cubes. Transfer to a bowl.

Soak them. Cover the taro and sweet potatoes with cold water and allow them to soak for about 10 minutes. Rinse and pat them dry using kitchen paper towels.

Fry them. Heat 2 tablespoons of oil in a large non-stick skillet. Once hot, add the taro and sweet potatoes and pan-fry for 7-10 minutes, stirring from time to time, until they are golden brown on each side. Transfer to a plate lined with kitchen paper towels to remove the excess oil.Air Fryer Option: Instead of pan-frying the taro and sweet potatoes, you can air-fry them! Toss the cubed taro and potatoes with a tablespoon of oil and air-fry for 8 minutes in a 355°F (180°C) preheated air fryer.

Fry the taro and potatoes

Sauté the aromatics. Heat a tablespoon of oil in a pot (I used a Dutch oven) over medium heat. Once hot, add the aromatics and sauté for about 2 minutes or until fragrant.

Add the vegetables. Add the mushrooms and sauté for 2-3 minutes. Then, add the remaining vegetables: taro, sweet potatoes, baby potatoes, eggplants, and carrots. At this point, you can also add your vegan protein of choice, such as fried tofu, vegan chicken, seitan, etc.

Add the coconut milk and seasonings. To the pot, add the full-fat coconut milk, water, soy sauce, sugar, salt, and curry powder. Stir to combine.

Let simmer. Partially cover the pot with the lid and bring to a boil. Reduce the heat to a simmer and let simmer for 20-25 minutes or until the taro and sweet potatoes are tender.

Garnish. Finally, top with fresh cilantro and a squeeze of lime juice, and enjoy!

You can store this curry for up to 3 days in the refrigerator.

Cook the curry

Hi Thomas,
Thank you so much for this recipe!! I made this today for my Sunday meal prep and it was SO delicious! I especially love the taro. I subbed the curry powder with Vietnamese curry soup base powder my family had on handle and it worked like a charm! Topping off with lime really adds a certain brightness to the dish and brings it together. Will be staple in my curry rotation for sure.

I was looking for a Vietnamese satay soup and found the bon bo hue (the next recipe I'll try). I feel like I hit the jackpot finding your site with all the Vietnamese recipes you have. I just made the curry and it tastes so yummy, just like I've tried in restaurants! I love that you have the curry powder recipe. I had all the ingredients for the curry so started with this recipe. Thanks so much!

Hey!
I made this curry quite a lot last year and noticed that the recipe and instructions has slightly changed. i really liked the old one but cannot quite remember, any chance i could have a copy of the old one?

This dish was delicious. Thanks for sharing

This is wonderful. Mine has some different vegetables and the seasoning might be a bit different because I didn't have all specified in the recipe, but this is so good, and hot! I really love a splash of lemon juice on top just before serving.

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Easy Vegan Vietnamese Curry

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