Black Pepper Free Vegan Vietnamese Vegetable Curry
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more āIngredients
4 servings
For the curry
- 2 tbsp neutral oil (such as avocado or canola oil)
- 2 stalks lemongrass, tough outer layers removed, tender inner stalks finely minced
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, peeled and finely grated
- 2 tbsp vietnamese-style curry powder (or madras-style curry powder)
- 1 tsp ground turmeric
- Ā½ tsp red pepper flakes
- 1 lb sweet potato (about 1 large), peeled and cut into 1-inch cubes
- 1 medium japanese eggplant (about 8 oz), cut into 1-inch pieces
- 1 can (13.5 oz) full-fat coconut milk
- 1 Ā½ cups vegetable broth
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 tbsp soy sauce
- 1 tsp sugar
- 1 tbsp fresh lime juice
- salt, to taste
For serving
- cooked jasmine rice, for serving
- fresh thai basil or cilantro leaves, for serving (optional)
- lime wedges, for serving (optional)
Instructions
- 1
Heat the oil in a large pot or Dutch oven over medium heat until shimmering. Add the lemongrass and onion and cook, stirring occasionally, until the onion is softened and translucent, about 5ā6 minutes.
- 2
Add the garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute. Add the curry powder, turmeric, and red pepper flakes and stir to coat the aromatics, cooking for 30 seconds until the spices are fragrant and slightly darkened.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!