Vietnamese Vegan Curry with Tofu, Sweet Potato & Coconut

Vietnamese vegan curry, often called cà ri chay, is a gently spiced coconut curry made with vegetables and plant-based protein. This version combines tofu, sweet potato, potato, carrots, lemongrass, and curry powder in a fragrant broth that works equally well with rice or a crusty baguette. Ingredients and seasoning vary between households, so think of this as a flexible Vietnamese-inspired version rather than the only way to make the dish.

Ingredients

1 block extra-firm tofu, 14 oz (400 g), drained and patted dry
2 tbsp neutral cooking oil, 30 ml, divided
1 medium yellow onion, about 6 oz (170 g), thinly sliced
2 lemongrass stalks, about 2 oz (60 g), tough outer layers removed and stalks cut into 3-inch (7.5 cm) pieces
4 garlic cloves, about 12 g, finely chopped
1 tbsp Vietnamese-style curry powder, about 8 g; or mild curry powder
1 tsp ground turmeric, about 3 g
1 lb sweet potato, 450 g, peeled and cut into 1-inch (2.5 cm) cubes
2 medium carrots, about 6 oz (180 g), cut into ½-inch (1.25 cm) rounds
1 medium russet potato, about 8 oz (225 g), peeled and cut into 1-inch (2.5 cm) cubes
3 cups vegetable broth, 710 ml
1 can unsweetened coconut milk, 13.5 oz (400 ml), preferably full-fat
1 tbsp soy sauce, 15 ml; use tamari for a gluten-free option
1 tsp sugar, 4 g
½ tsp fine salt, about 3 g, plus more to taste
¼ tsp ground black pepper, about 0.5 g
1 tbsp fresh lime juice, 15 ml, or more to taste
½ cup loosely packed cilantro leaves, about 8 g, for serving
1 small red chili, about 10 g, thinly sliced, optional

Instructions

Prepare the ingredients. Drain the tofu and blot it on all sides with a clean towel or paper towels; cut it into roughly ¾-inch (2 cm) cubes. Slice the onion, trim and bruise the lemongrass with the side of a knife, and prepare the garlic and vegetables. Bruising the lemongrass helps release its citrusy aroma as the curry simmers. The full prep takes about 20 minutes; keep the vegetables in similarly sized pieces so they cook at a similar pace.
Brown the tofu. Warm 1 tablespoon (15 ml) of the oil in a large heavy pot or Dutch oven over medium heat. Add the tofu in one layer, working in batches if needed, and cook for about 8 minutes, turning the pieces every couple of minutes. Aim for golden edges rather than a hard crust. Transfer the tofu to a plate. Browning is optional, but it gives the cubes more texture and helps them hold their shape in the curry.
Cook the aromatics. Add the remaining 1 tablespoon (15 ml) oil to the pot. Add the onion and lemongrass and cook for 3 minutes, stirring often, until the onion begins to soften. Stir in the garlic, curry powder, and turmeric and cook for 1 minute. Keep the heat moderate: spices should smell fragrant, not scorch or turn bitter. If the pot looks dry, stir in a spoonful of broth.
Start the vegetables. Add the sweet potato, carrot, russet potato, vegetable broth, soy sauce, sugar, salt, and black pepper. Stir well, scraping up any browned bits from the bottom of the pot. Bring the liquid to a steady simmer, which should take about 3 minutes. Avoid a hard boil; a calm simmer helps the vegetables cook without breaking apart.
Simmer until tender. Partially cover the pot and simmer for 15 minutes, stirring gently once or twice. Check a piece of potato with a fork: it should be starting to soften but not collapsing. If the liquid is bubbling vigorously, lower the heat. If the vegetables are still quite firm after 15 minutes, continue simmering and check again every 2 minutes, since the size of the pieces and the pot can affect the timing.
Finish with coconut milk and tofu. Pour in the coconut milk and return the tofu to the pot. Stir carefully, then simmer uncovered for 5 minutes, until the curry is hot and the vegetables are tender when pierced. Do not boil it aggressively after adding the coconut milk, as a gentle simmer gives the sauce a smoother texture. Remove the lemongrass pieces before serving, or let diners know they are there so they can be set aside.
Season and serve. Turn off the heat and stir in the lime juice. Taste the broth and adjust with another pinch of salt, a little more lime, or a small splash of soy sauce as needed. Ladle into bowls and top with cilantro and sliced chili, if using. The curry will thicken slightly as it stands, so serve it while hot with rice or bread for catching the coconut broth.

Tips

Choose the right tofu. Extra-firm tofu is easiest to brown and less likely to crumble while you stir. If you only have firm tofu, blot it thoroughly and turn the pieces gently. There is no need to press tofu for a long time; removing surface moisture is enough for this recipe.
Use a good curry powder. Vietnamese curry powder can be found in some Asian groceries, but a mild, fragrant curry powder is a practical substitute. Blends differ in heat and salt, so start with the listed amount and taste before adding more. Avoid adding extra turmeric as a replacement for a full curry blend; turmeric alone will not provide the same rounded spice flavor.
Handle lemongrass thoughtfully. Bruise the stalks but leave them in large pieces, which makes them easier to remove. If fresh lemongrass is hard to find, use 1 tablespoon (15 g) lemongrass paste. It gives a similar citrus note but can be saltier and less woody, so check the curry before adding extra salt.
Keep the simmer gentle. A rolling boil can break up soft vegetables and make a coconut-based sauce look separated. Cut the roots evenly, stir with a broad spoon, and check tenderness before extending the simmer. If the curry gets thicker than you like, loosen it with hot broth or water a few tablespoons at a time.

Serving Suggestions

Serve the curry in deep bowls with steamed jasmine rice, which absorbs the lightly spiced coconut sauce. Crusty Vietnamese-style baguette is another satisfying choice for dipping; a plain crusty loaf works too. For a more substantial table, add a simple cucumber salad, quick-pickled carrots, or blanched greens dressed with lime. Keep those sides fresh and lightly seasoned so they balance, rather than compete with, the rich curry.

Set extra lime wedges, cilantro, and sliced chili on the table so everyone can adjust their bowl. If you are serving rice, cook it separately and spoon the curry over it just before eating; storing rice in the curry can make it absorb most of the broth. For a casual meal, serve the pot alongside a platter of bread and let people help themselves. The recipe is filling on its own, so a small vegetable side is plenty.

Variations

Change the vegetables: Swap some or all of the russet potato for peeled taro, additional sweet potato, or chunks of daikon. Taro can make the broth creamier as it softens, while daikon gives a lighter, less sweet result. Add quick-cooking vegetables such as green beans during the final 8 to 10 minutes instead of at the beginning, so they retain some bite. Keep the total quantity of vegetables close to the recipe amount to preserve the balance of broth and solids.

Adjust the protein or heat: Use seared tempeh in place of tofu for a firmer, nuttier bite, or add drained chickpeas with the coconut milk for convenience. For a hotter curry, add sliced chili with the onion or serve chili oil separately; this lets each person choose their own heat level. For a milder bowl, omit the fresh chili and use a mild curry powder. If your curry powder is already salted, reduce the added salt and taste at the end.

Make it gluten-free: Use tamari instead of soy sauce and check the vegetable broth and curry-powder labels, since blends and packaged broths vary. To make a lighter-tasting sauce, use light coconut milk, understanding that it will be less rich and may feel thinner. Full-fat coconut milk gives the fullest texture, but either works without changing the simmering method. Avoid adding extra broth too early; adjust the consistency after the vegetables are cooked.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours of cooking in a covered, shallow container. The curry keeps for 3 to 4 days in the refrigerator. Store rice separately when possible so it does not soak up the sauce. The potatoes and tofu may soften as they sit, and the coconut sauce may thicken; both are normal changes rather than signs that the curry has gone wrong.

Reheat only the portion you plan to eat in a saucepan over medium-low heat, stirring gently and adding a splash of water or broth if the sauce is too thick. You can also microwave a portion in a covered microwave-safe bowl, stirring halfway through so it heats evenly. Reheat leftovers to 165°F (74°C), checking the center with a food thermometer. For longer storage, freeze the curry in an airtight freezer-safe container for up to 2 months for best quality. Thaw it in the refrigerator and reheat as above; the vegetables may be softer after freezing.

Frequently Asked Questions

Is Vietnamese curry usually vegan?

Not always. Vietnamese curry has many household and regional versions, and some include chicken, seafood, or fish sauce. This recipe is fully plant-based: vegetable broth replaces meat-based stock, and soy sauce supplies savory depth without fish sauce. If you are cooking for someone who avoids animal products, check the labels on the curry powder and broth as well as the other packaged ingredients.

Can I make this curry without coconut milk?

Yes, but the result will be less creamy and will not have the same coconut flavor. You can replace it with an equal amount of unsweetened oat or soy cream, or use extra vegetable broth for a lighter, more brothy curry. Check the seasoning after the swap, since alternatives vary in sweetness and thickness. Add the alternative near the end and keep the pot at a gentle simmer.

How do I keep the tofu from falling apart?

Start with extra-firm tofu, blot away surface moisture, and brown it in a single layer before adding it back near the end. Once the vegetables are simmering, stir gently rather than repeatedly scraping the bottom of the pot. If the tofu is still delicate, skip browning and add the cubes with the coconut milk; they will be softer but will spend less time being moved around.

Can I make Vietnamese vegan curry ahead?

Yes. You can prepare the chopped vegetables and tofu a day ahead and keep them covered in the refrigerator, or cook the curry fully and chill it for reheating. The flavors settle together overnight, though the potatoes absorb some liquid. Reheat gently with a little water or broth to restore a spoonable consistency, and add fresh lime and cilantro just before serving for a brighter finish.

What should I do if the curry is too thin or too thick?

If it is too thin, simmer it uncovered for a few minutes, watching that the vegetables do not become mushy. You can also mash a few pieces of potato into the broth to thicken it naturally. If it is too thick, stir in hot vegetable broth or water a little at a time until it reaches the consistency you want. Taste once more afterward, since extra liquid can dilute the salt and spice.

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