Mediterranean Diet Friendly Vegan Vietnamese Vegetable Curry

Total time1 hr

Prep time20 min

Cook time40 min

Mediterranean Diet Friendly Vegan Vietnamese Vegetable Curry

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Ingredients

4 servings

For the curry

2 tbsp neutral oil (such as avocado oil or canola oil)
Chosen Foods 100% Pure Avocado Oil, 16.9 fl oz La Tourangelle Avocado Oil Spectrum Naturals Avocado Oil La Tourangelle Avocado Oil Artisan Delicate - 8.45 Fl. Oz.Olivado Avocado Oil Extra Virgin - 8.45 Fl. Oz.
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Chef's tip
Avocado oil is neutral and handles high heat, making it a good all-purpose swap.
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
½ 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 ½ cups vegetable broth
1 can (15 oz) chickpeas, drained and rinsed
1 tbsp soy sauce
1 tsp sugar
Chef's tip
Use the same amount and stir until it dissolves. Honey tastes a touch sweeter, so you can also use slightly less.
1 tbsp fresh lime juice
salt, to taste

For serving

cooked jasmine rice, for serving
Omit this
This ingredient likely doesn’t work for the diet.
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 5–6 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.

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