Ca Ri Chay (Vegan Vietnamese Curry Recipe)

Name: Ca Ri Chay (Vegan Vietnamese Curry Recipe)
Prep time: 4 min
Cook time: 23 min
Total time: 27 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 cup shallots; 2 stalks lemongrass; 4 teaspoons garlic; 1 teaspoon ginger; 2 ½ teaspoons curry powder; 1 teaspoon cinnamon; 3 bay leaves; 2 carrots; 2 cups taro root; 2 cups sweet potato; 4 cups water; 3 tablespoons lime juice; 2 tablespoons tamari; 2 tablespoons coconut sugar; 6 bok choy tips; 1 cup string beans; 400 ml. coconut milk; 4 teaspoons cornstarch; 12 tofu puffs cut in halves; 200 g. thin rice vermicelli; ¼ cup cup cilantro leaves; 12 fresh curry leaves; Chili garlic sauce; 3 tablespoons fried shallots; 4 Lime wedges; Fresh baguette slices

User Reviews

5.0

9 reviews

Excellent

Prep Time
4 mins
Cook Time
4 mins
Total Time
27 mins
Servings
4 servings
Calories
451 kcal
Course
Main Course
Cuisine
Vietnamese

Ca Ri Chay (Vegan Vietnamese Curry Recipe)

Joelle Ward

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This is the Vietnamese vegetable curry your body craves. This nourishing, super-fast, one-pot meal is full of veggies, warming spices and tofu puffs simmered in a rich, creamy coconut milk sauce. It’s great with noodles, a crispy Vietnamese baguette, or over rice.

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Ingredients

Servings

1 tablespoon olive oil
1 cup shallots diced (or substitute red onions)
2 stalks lemongrass dry outer leaves discarded, cut into 4-inch (10 cm) sections
4 teaspoons garlic minced
1 teaspoon ginger grated
2 ½ teaspoons curry powder
1 teaspoon cinnamon
3 bay leaves
2 carrots peeled and roll cut, or cut in 2 cm. sections
2 cups taro root or potato, peeled and cut in 2 cm. cubes
2 cups sweet potato peeled and cut in 2 cm. cubes
4 cups water
3 tablespoons lime juice
2 tablespoons tamari or soy sauce
2 tablespoons coconut sugar palm sugar, or brown sugar
6 bok choy tips cut in half (optional)
1 cup string beans trimmed (about 20 string beans)
400 ml. coconut milk full fat
4 teaspoons cornstarch
12 tofu puffs cut in halves (or regular fried tofu)

To Serve and Garnish:

200 g. thin rice vermicelli soaked for 10 minutes in warm water to rehydrate
¼ cup cup cilantro leaves
12 fresh curry leaves optional
Chili garlic sauce to taste (optional)
3 tablespoons fried shallots
4 Lime wedges
Fresh baguette slices

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Instructions

Heat the olive oil in a large pot over medium heat. After 90 seconds, once the oil is hot, sauté the diced shallots for 4 minutes until they become translucent and fragrant.
While the shallots cook, bash the sections of lemongrass with the side of a heavy knife or cleaver. This helps the lemongrass release its oils and flavor more easily when cooked.
Add the lemongrass sections, garlic, ginger, curry powder, cinnamon, and bay leaves, stirring to combine. Cook for another 2 minutes until the spices are aromatic.
Add the carrots, taro (or potatoes), and sweet potatoes to the pot. Pour in the water, lime juice, tamari, and coconut sugar and bring to a boil. Reduce the heat to low and cook with the pot covered for 18-20 minutes until the vegetables are tender.
While the vegetables cook, using the tines of a fork or a small whisk, mix the coconut milk and cornstarch in a small bowl.
Once the vegetables in the pot are just fork-tender, but not mushy, add the string beans and optional bok choy, and allow them to steam in the covered pot for another 2-3 minutes.
Once the vegetables are cooked, turn the heat off under the pot and stir in the coconut milk and starch slurry. Stir in the tofu puffs, or use homemade fried tofu pieces instead.
To serve, ladle the curry into bowls. Using tongs add some rehydrated noodles to the center or side of each bowl.
Garnish with cilantro leaves and fresh curry leaves if you are using them. Serve with chili garlic sauce to taste, fried shallots, lime wedges, and fresh baguette slices on the side to dip into the curry.

Equipments used:

Notes

🥔 Tuber Trouble:
🥔
Taro and sweet potatoes can become mushy quickly, so keep a close eye on them. To prevent this, sear them briefly in hot oil or air-fry before adding to the broth. This step adds a crisp exterior, helping them retain their shape and delivering a satisfying texture contrast.
🍋 Lemongrass SOS:
🍋
If fresh lemongrass is unavailable, use pre-ground frozen lemongrass as a substitute. Swap the full stalks for ½ cup of the frozen variety, or use three tablespoons of lemongrass powder instead. Both are great pantry staples for dishes like bakwan sayur.
🥥 Curry in a Hurry:
🥥
Opt for full-fat coconut milk for a rich, creamy curry base. If you prefer a lighter version, mix the coconut milk with coconut water instead of regular water. This adds a gentle sweetness and enhances the overall flavor.

Nutrition Information

Show Details

Calories 451kcal (23%) Carbohydrates 56g (19%) Protein 7g (14%) Fat 25g (38%) Saturated Fat 19g (95%) Polyunsaturated Fat 1g Monounsaturated Fat 4g Sodium 441mg (18%) Potassium 1217mg (35%) Fiber 9g (36%) Sugar 13g (26%) Vitamin A 14790IU (296%) Vitamin C 23mg (26%) Calcium 134mg (13%) Iron 6mg (33%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 451 kcal

% Daily Value*

Calories	451kcal	23%
Carbohydrates	56g	19%
Protein	7g	14%
Fat	25g	38%
Saturated Fat	19g	95%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	4g	20%
Sodium	441mg	18%
Potassium	1217mg	26%
Fiber	9g	36%
Sugar	13g	26%
Vitamin A	14790IU	296%
Vitamin C	23mg	26%
Calcium	134mg	13%
Iron	6mg	33%