Vegan Vietnamese Vegetable Curry
This fragrant, golden curry is the kind of bowl that makes the whole kitchen smell incredible — lemongrass, ginger, garlic, and warm spices blooming in hot oil before a can of full-fat coconut milk turns everything silky and rich. Sweet potato and Japanese eggplant soak up every bit of that spiced broth as they simmer, and a can of chickpeas adds hearty, satisfying protein without any animal products in sight. The finishing touch of fresh lime juice brightens the whole pot and keeps the flavors lively rather than heavy. Every ingredient here is naturally plant-based, so there's no swapping or substituting required — this is the recipe as it was meant to be made. Served over jasmine rice with a handful of Thai basil or cilantro, it feeds four and feels genuinely special without demanding hours at the stove. It's the kind of weeknight dinner that earns a permanent spot in the rotation.
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Learn more →Ingredients
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
- 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
- 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 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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