Vegan Vietnamese Eggplant, Tofu and Chickpea Curry | Ca Ri Chay

This post may contain affiliate links. See disclosure for details.

Vietnamese Eggplant, Tofu, and Chickpea Curry: A Comforting Vegan Delight

Let me tell you about a curry that will change the way you think about vegan food forever—Vietnamese Eggplant, Tofu, and Chickpea Curry. Yes, it’s vegan, but don’t let that fool you. This dish is proof that plant-based meals can be just as satisfying, flavorful, and downright crave-worthy as any meat-based counterpart.

What makes this curry so special? It’s a protein-packed, fiber-filled bowl of goodness with layers upon layers of flavor. The eggplant does double duty here, not only adding a silky texture but also acting as a natural thickener for the broth. If you like your curry extra thick, you can stir in a tablespoon of tapioca starch mixed with a quarter cup of water—but honestly, the eggplant alone does a fantastic job.

Now, how to enjoy this masterpiece? For me, it’s a toss-up. Sometimes I go the noodle soup route, ladling the curry over tender vermicelli noodles and dipping a crusty French baguette into the rich, aromatic sauce. Other times, I serve it with steamed rice for the ultimate comfort food experience. Either way, you’re in for a treat.

Let’s talk about the flavors. The curry gets its signature kick from Vietnamese curry powder, specifically the Kim Tu Tap brand, which I always keep stocked. If you can’t find it, don’t worry—any yellow curry powder or Madras curry powder will work beautifully.

And, of course, no bowl of curry is complete without the garnishes. Fresh herbs like basil, mint, cilantro, or rau răm (Vietnamese coriander) add brightness and depth. Finish it all off with a squeeze of lime, and you’ve got yourself a hearty bowl of heaven.

This curry is perfect for cozy nights, meal prepping, or impressing guests with a dish that’s as nourishing as it is delicious. Trust me, once you try it, you’ll keep coming back for more!

Print Pin

Vegan Vietnamese Eggplant, Tofu and Chickpea Curry | Vegan Ca Ri

(2)

Click stars to rate now!

By: Cindy Lam Lorimer

Prep Time: 30 minutes mins

Cook Time: 1 hour hr 30 minutes mins

Servings: 6

Ca Ri Chay is a Vietnamese vegan curry, a fragrant blend of eggplant, chickpeas and tofu simmered in a coconut milk-based sauce infused with lemongrass and curry spices.

Ingredients 

Baked eggplant:

• 3 large eggplants, cut into 2 inch pieces
• olive oil

Marinade:

• 2 14 oz medium or firm tofu, cut into 1-2 inch pieces, deep fried
• 2 cans garbanzo beans/chickpeas, drainedand rinsed
• ½ tsp kosher salt
• 1 Tbsp mushroom powder
• 2 Tbsp vegan fish sauce
• 1 tsp garlic powder
• 1 Tbsp Vietnamese curry powder, or any type of yellow curry powder, preferably Madras
• 1 tsp turmeric powder
• 2 tsp brown sugar
• 1 Tbsp annatto oil
• 1 tsp shallots, chopped
• 1 tsp garlic, chopped

Annatto oil (optional):

• ½ cup avocado oil, or any neutral oil
• 1 Tbsp annatto seeds

Ingredients:

• 2 cups carrots, peeled, cut into 2-3 inch length
• 2 cups potatoes or sweet potatoes, peeled, cut into 2-3 inch length
• 1 large shallot, chopped
• 1 inch ginger, peeled, smashed
• 2 Tbsp garlic, chopped
• 3 bay leaves
• 4 lime leaves, optional
• 1 Tbsp tomato paste
• 2 Tbsp Vietnamese curry powder, or any yellow curry powder, like Madras
• 1 tomato, quartered
• 1 liter coconut water, plus 2 cups
• 1 liter vegetable broth, plus 2 cups
• 2 14 oz cans coconut cream
• 1 Tbsp mushroom powder
• 3 Tbsp kosher salt
• 3 stalks lemongrass, cut into 5″ pieces, smashed
• 1 onion, quartered lengthwise 

Garnish:

• bean sprouts
• cilantro
• green onions, chopped
• basil, rau ram, culantro and/or mint leaves
• lime 

Optional:

• steamed rice
• vermicelli noodles 
• French baguette bread 

Cook ModePrevent your screen from going dark

Instructions

• Preheat oven to 450 degrees.
• Cut eggplants into medium size pieces. Place on baking pan lined with parchment paper, and drizzle them with olive oil.
• Bake eggplants for 20 minutes.
• After 20 minutes, remove the baking pan, turn eggplants over and put back in the oven to bake for an additional 20 minutes.
• Remove from oven and peel skin of eggplant, discard and put eggplant meat in a bowl.
• Heat deep fryer to 380 degrees and fry tofu until they are nice and light brown.
• Marinate baked eggplant, fried tofu and chickpeas with all the ingredients in the marinade. Put aside and prepare the rest of your ingredients.
• Make annatto oil by first heating up ½ cup oil. Once oil is hot, remove from heat and add 1 tablespoon of annatto seeds. Don’t let the oil get too hot, or it will burn the annatto seeds. Strain and put annatto oil aside for cooking later.
• In a pot, on medium high heat, add ¼ cup annatto oil to a pot.
• Fry chopped shallots and ginger for a few minutes until shallots are soft.
• Then add garlic, bay leaves, lime leaves and tomato paste and cook for another minute.
• Take two tablespoons of the curry powder and fry with onion mix to bring out the curry flavor.
• Add the marinated baked eggplants, fried tofu and chickpeas, carrots, potatoes, tomatoes and pour in coconut water, vegetable broth and coconut cream. Add mushroom powder, salt and lemongrass stalks.
• Bring to a boil and then lower to low heat and let simmer for 45 minutes.
• After 45 minutes of simmering, add quartered onions and then turn off heat immediately. This is so the onion will be nice and crunchy still.
• Throughout the cooking process, make sure to occasionally scoop the foam off the top.
• Serve with either rice or with vermicelli noodles and eat it like a soup, or dip with French baguette bread.

Notes

NOTE: Using annatto oil is optional.  It’s more for the color so if you do not use annatto oil, it will not change the flavor of this dish.  

Nutrition

Serving: 1portion | Calories: 1058kcal | Carbohydrates: 81g | Protein: 31g | Fat: 74g | Saturated Fat: 44g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 17g | Sodium: 5017mg | Potassium: 2278mg | Fiber: 24g | Sugar: 20g | Vitamin A: 7803IU | Vitamin C: 36mg | Calcium: 355mg | Iron: 10mg

Equipment

• 8 quart pot 

Did you make this recipe? Give it a star rating below!