Vietnamese vegetarian curry, often called cà ri chay, is a gently spiced coconut curry with tofu, potatoes, carrots, and fragrant lemongrass. Versions vary by household and region; this one balances creamy coconut milk with a savory broth and is especially good with rice or crusty bread for dipping.
Ingredients
- 14 ounces (400 g) extra-firm tofu, drained and patted dry
- 2 tablespoons (30 ml) neutral oil, such as canola or sunflower oil, divided
- 1 medium yellow onion (about 150 g), diced
- 2 stalks lemongrass (about 30 g), tough outer leaves removed; mince the tender lower parts and lightly crush the remaining tops
- 4 garlic cloves (about 12 g), finely chopped
- 1 tablespoon (10 g) finely grated fresh ginger
- 2 tablespoons (14 g) Vietnamese-style curry powder
- ¼ teaspoon (0.5 g) chili flakes, optional
- 1 pound (450 g) sweet potato, peeled and cut into 1-inch (2.5 cm) cubes
- 12 ounces (340 g) waxy or Yukon Gold potatoes, cut into 1-inch (2.5 cm) cubes
- 2 medium carrots (about 200 g), peeled and cut into ½-inch (1.25 cm) rounds
- 1 can unsweetened coconut milk, 13.5 ounces (400 ml), preferably full-fat
- 2½ cups (600 ml) vegetable broth
- 1½ tablespoons (22 ml) soy sauce
- 1 teaspoon (4 g) sugar
- ¾ teaspoon (4 g) fine salt, plus more to taste
- ¼ teaspoon (0.5 g) ground black pepper
- 1 lime (about 30 ml juice), cut and juiced as needed
- ¼ cup (10 g) chopped cilantro, for serving
Instructions
- Cut the tofu into ¾-inch (2 cm) cubes and pat the surfaces dry so they brown more readily. Dice the onion, prepare the lemongrass, garlic, and ginger, then cut the sweet potato, potatoes, and carrots into the sizes listed. Keep the crushed lemongrass tops separate from the minced tender stalks; the tops will flavor the broth and be removed before serving.
- Heat 1 tablespoon (15 ml) of the oil in a large heavy pot or Dutch oven over medium heat. Add the tofu in a single layer, working in batches if needed, and brown it for about 8 minutes, turning the pieces occasionally. Transfer the tofu to a plate. It does not need to be cooked through at this point; it will warm in the curry later.
- Add the remaining 1 tablespoon (15 ml) oil to the pot. Stir in the onion and cook for 2 minutes, until it begins to soften. Add the minced lemongrass, garlic, ginger, curry powder, and optional chili flakes. Stir for 1 minute, keeping the spices moving so the garlic does not scorch. The mixture should smell fragrant, not toasted or bitter.
- Add the sweet potato, potatoes, and carrots. Stir for about 4 minutes so the vegetables are coated in the aromatic oil and curry powder. Pour in the coconut milk and vegetable broth, then stir in the soy sauce, sugar, salt, and black pepper. Add the crushed lemongrass tops and bring the liquid just to a gentle boil.
- Lower the heat to maintain a steady, gentle simmer. Partially cover the pot and cook for 25 minutes, stirring carefully every 5 to 7 minutes so vegetables do not stick to the bottom. Check a potato cube with a paring knife: it should be tender at the center but still hold its shape. If the liquid is bubbling hard, reduce the heat; a vigorous boil can make the coconut milk look separated.
- Return the browned tofu to the pot and simmer uncovered for 5 minutes, carefully folding it into the sauce without breaking the vegetables. Remove the crushed lemongrass tops. Stir in the juice of half the lime, taste, then add more lime, salt, or soy sauce as needed. The finished curry should be savory and creamy with a light citrus lift. Scatter cilantro over the top and serve hot.
Tips
- Choose a curry powder you enjoy. Vietnamese-style curry powder may be sold in Asian grocery stores, but blends vary in heat and fragrance. If it is unavailable, use a mild Madras curry powder in the same quantity; the result will still be delicious, though its spice profile will be less specifically Vietnamese. Check the label if you need the dish to be fully vegetarian, since some seasoning blends can contain non-vegetarian flavorings.
- Prepare lemongrass carefully. The lower center of the stalk is the tender, aromatic part to mince. The dry outer layers and woody tops are better used whole to perfume the broth and then removed. If fresh lemongrass is not available, use 1 tablespoon (15 ml) prepared lemongrass paste in place of the minced stalk; it can be stronger and less bright, so start with that amount and taste.
- Keep the cubes similar in size. Even pieces cook at a similar rate, while smaller pieces can collapse before larger potatoes soften. Cut the carrots a little thinner than the potatoes because they are denser, and use a gentle simmer rather than a rolling boil to protect the shape of the vegetables and tofu.
- Adjust the sauce at the end. Curry powder, broth, and soy sauce differ in saltiness. Taste after the vegetables are tender, then add lime for brightness, salt for a fuller flavor, or a splash of broth if the sauce is thicker than you prefer. Avoid adding extra soy sauce automatically; too much can overwhelm the lemongrass and coconut.
Serving Suggestions
Serve the curry in wide bowls with steamed jasmine rice, which absorbs the coconut broth without competing with its aroma. A warm baguette is another traditional-feeling accompaniment and makes it easy to scoop up the sauce; crusty sourdough or another plain bread works too. For a lighter bowl, spoon the curry over rice vermicelli and add a little extra broth so the noodles stay loose.
Offer lime wedges, cilantro, and sliced fresh chili at the table so everyone can season their own portion. A simple side of cucumber, lettuce, or lightly dressed greens adds a cool, crisp contrast to the rich sauce. If serving a larger meal, keep other sides mild and fresh rather than adding another heavily spiced dish.
Variations
For a different mix of vegetables, replace up to 2 cups (about 300 g) of the potatoes with cauliflower florets, green beans, or chunks of pumpkin. Add green beans during the last 10 minutes of simmering, or cauliflower during the last 15 minutes, so they do not become too soft. Pumpkin and other soft squash may cook faster than potatoes, so check them early and lift out any pieces that are tender before the rest.
Chickpeas can replace some or all of the tofu: use 1½ cups (about 250 g) cooked, drained chickpeas and add them with the coconut milk. They will not have the browned edges of tofu, but they make the curry hearty and absorb the sauce well. For a richer, more aromatic finish, stir in 1 teaspoon (5 ml) of coconut oil with the lime. For more heat, add fresh sliced chili at the table rather than making the whole pot spicy.
If you prefer a thinner, more soup-like curry, add up to 1 cup (240 ml) extra vegetable broth near the end and adjust the salt and lime. For a thicker curry, uncover the pot for the final few minutes and simmer gently; do not mash all the vegetables, since keeping some pieces intact gives the bowl a better texture.
Storage and Reheating
Cool leftovers promptly and refrigerate them within 2 hours of cooking in a covered container. The curry keeps for 3 to 4 days in the refrigerator. The potatoes may absorb some broth as they sit, so the sauce will usually be thicker the next day. Add a little water or vegetable broth when reheating if you want to loosen it.
Reheat a portion in a saucepan over medium-low heat, stirring gently until steaming throughout; for food safety, leftovers should reach 165°F (74°C), checked with a food thermometer. A microwave also works: cover the bowl loosely, heat in short intervals, and stir between intervals so the center warms evenly. Avoid a hard boil, which can break up the vegetables and make the coconut sauce look less smooth.
To freeze, cool the curry promptly and pack it in freezer-safe containers, leaving a little space for expansion. It is best within about 2 months for texture. Thaw overnight in the refrigerator and reheat to 165°F (74°C). Potatoes can become softer after freezing and thawing, but the curry will still be suitable for a bowl with rice or bread.
Frequently Asked Questions
Is this Vietnamese curry vegan?
It is vegan when you use vegetable broth, plant-based curry powder, and soy sauce rather than fish sauce. Check the ingredient lists on packaged broth and curry powder if you are cooking for someone who avoids all animal products. The tofu and coconut milk provide the main substance and creaminess, so no dairy or egg is needed.
Can I make the curry without tofu?
Yes. Leave it out and add cooked chickpeas, or use extra vegetables such as cauliflower and green beans. If you choose chickpeas, add them when you pour in the coconut milk so they have time to take on the curry flavor. The dish will still have plenty of body from the sweet potato and potatoes.
Can I use light coconut milk?
Yes, but the sauce will be thinner and less rich than it is with full-fat coconut milk. You can use light coconut milk in the same amount and simmer the curry uncovered for the final few minutes to reduce it slightly. Avoid raising the heat to a vigorous boil; gentle simmering gives a more even sauce.
What can I use instead of lemongrass?
Prepared lemongrass paste is the closest convenient substitute; start with 1 tablespoon (15 ml) and taste before adding more. If you cannot find it, leave the lemongrass out and finish with a little extra lime juice. Lime adds freshness but does not reproduce lemongrass’s floral, citrusy aroma, so the flavor will be different.
How do I know when the vegetables are done?
Slide a small knife into a potato or sweet potato cube after about 25 minutes of simmering. It should pass through the center easily, while the cube remains intact when lifted with a spoon. If the center is still firm, simmer for another 3 to 5 minutes and check again; the exact time depends on the size and type of the pieces.
Can I prepare Vietnamese vegetarian curry ahead?
Yes. You can chop the vegetables and aromatics earlier in the day and refrigerate them separately in covered containers. You can also cook the curry a day ahead and refrigerate it promptly; the flavors settle as it rests, though the potatoes will absorb some liquid. Reheat gently to 165°F (74°C), adding broth if necessary, and finish with fresh lime and cilantro just before serving.
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