Easy Vegan Vietnamese Curry

FULL OF PLANTS
23Ingredients
65Minutes
470Calories

Ingredients

US|METRIC
  • 1 tablespoon oil
  • 2 cloves garlic (minced)
  • 1 shallot (finely diced)
  • 1 lemongrass stalk (*, minced)
  • 1/2 inch ginger (grated)
  • 1 tablespoon satay paste (or chili paste)
  • 1 block fried tofu (around 200g, can use white tofu)
  • 4 mushrooms (sliced)
  • 1 tablespoon soy sauce
  • 1 carrot (sliced)
  • 280 grams taro (diced into 1-inch cubes)
  • 1/2 broccoli (cut into florets)
  • 1/2 eggplant (peeled and diced into 1-inch cubes)
  • 13 1/2 ounces full fat coconut milk
  • 2 cups water
  • 2 tablespoons coconut sugar
  • 1/8 teaspoon salt (or more to taste)
  • 1 teaspoon turmeric
  • 1/2 teaspoon ground coriander (each:, chili)
  • 1/4 teaspoon anise (each:, cinnamon, cloves)
  • lime juice
  • fresh mint
  • cilantro
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    NutritionView More

    470Calories
    Sodium18% DV440mg
    Fat42% DV27g
    Protein18% DV9g
    Carbs19% DV56g
    Fiber44% DV11g
    Calories470Calories from Fat240
    % DAILY VALUE
    Total Fat27g42%
    Saturated Fat20g100%
    Trans Fat
    Cholesterol0mg0%
    Sodium440mg18%
    Potassium1560mg45%
    Protein9g18%
    Calories from Fat240
    % DAILY VALUE
    Total Carbohydrate56g19%
    Dietary Fiber11g44%
    Sugars13g26%
    Vitamin A80%
    Vitamin C150%
    Calcium15%
    Iron35%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.