This Vietnamese Cauliflower Curry is packed with warming spices and hearty ingredients like rustic potatoes and carrots. It is creamy and pairs perfectly with fresh baguette, noodles or rice. It is a comforting dish you can eat over and over again especially with the cooler weather.
I carried my backpack along with several textbooks and my flute case with me as I opened the door to my parent’s house after a long school day. It was those moments that I always get excited for as I wait for the aroma of whatever my mom was cooking to fill my nose.
One that gets me very happy is her Vietnamese Curry, passed down from my grandmother and modified by her. I would turn to my right where the kitchen is watching her stir the large metal stockpot (imagine a 24 inch+ tall stockpot), taking in the smell of warm curry mixed with potatoes and fresh baguette she would get at the bakery. I would immediately ask if I can taste it and the majority of the time it would be a “no”, as my mom usually prepares it ahead of time for dinner.
Even so, that would not prevent me from going into the kitchen several times to check if they were ready yet and sometimes, I would sneak a sip in whenever I can. It was one of those dishes where my grandmother would wait for my mom to bring her some every time she makes it and one in which all my uncles and aunts would often come over in a heartbeat to have, hence the large stockpot.
Traditionally, the Vietnamese curry is made with chicken, potatoes, carrots, coconut milk, lemongrass along with curry spices, but my mom loves using a variety of curry spices from different regions in Vietnam and also a secret ingredient that makes it even more delicious, which you will find out below. It is served with rice noodles, baguette or any bread you have on hand, and fresh lime juice. I modified mine to include cauliflower instead of chicken, of course, so no meat involved and 100% vegan.
So what do you think? Ready to make some curry together? Let’s start cooking!Print
This Vietnamese Cauliflower Curry is packed with warming spices and hearty ingredients like rustic potatoes and carrots. It is creamy and pairs perfectly with fresh baguette, noodles, or rice. It is a comforting dish you can eat over and over again especially with the cooler weather.
-½ head of cauliflower, about 3 cups
-19 oz rustic potatoes, peeled
-16 oz fresh carrots
-¼ cup unsalted tomato paste
-2 ½ tbsp curry powder
-1 tsp onion powder
-1 ½ tsp salt, or to taste
-½ tsp turmeric powder
-½ tbsp organic cane sugar
-One 2-inch thinly sliced ginger
-2 lemongrass stalks (can be found in many Asian supermarkets or in the frozen section)
-1 ½ tbsp extra virgin olive oil
-2 large bay leaves
-1 medium onion, diced
-3 cloves of garlic, minced
-2 ½ cups unsalted, vegetable broth
-2 cups water
-½ cup full-fat coconut milk
-1 package vermicelli noodles, cooked
-fresh lime wedges
-Baguette or other plain bread to serve (optional, but recommended)
- Chop the cauliflower, potatoes and carrots into chunks, about 2 inches.Transfer them to a large bowl.
- In a separate bowl, add the tomato paste, curry powder, onion powder, salt, turmeric powder, and sugar together. Mix until well-combined.
- Slice the lemongrass stalks into 2-3 inch pieces and using the sides of your knife, smash them to help release more flavor when cooking.
- Add the tomato paste mixture to the bowl with the cauliflower, potatoes and carrots. Mix all the ingredients together. Add the sliced ginger and lemongrass stalks and mix again. Set in the fridge for at least 30 minutes or overnight if prepared ahead of time.
- Heat a large pot over medium heat with the olive oil. Add the bay leaves, onion and garlic. Saute until the onions are soft and fragrant. Add in the vegetables and allow it to cook for 2-3 minutes, stirring occasionally.
- Add in 1 cup vegetable broth and 1 cup water. Stir to combine. Cover and allow to simmer for 10 minutes. After 10 minutes, add the remaining vegetable broth and water. Cover and allow to simmer for another 10-15 minutes or until the potatoes are soft. Taste for seasoning.
- Once ready, pour in the coconut milk. Stir to combine and turn off the heat.
- Serve the curry with the vermicelli noodles, fresh baguette and a squeeze of lime juice (a must!). Enjoy!
Keywords: cauliflower, curry, vietnamese, noodles, asian recipes, homemade, traditional