Vietnamese Spiced Coconut Curry
This dish is a modern, lighter take on Vietnamese curry—familiar in flavor, but intentionally more refined and fully plant-based. Tender eggplant is gently simmered with sweet potatoes in a fragrant coconut curry infused with lemongrass, shallot, and warm spices like cinnamon, clove, and star anise. The vegetables soften beautifully in the curry, bringing natural sweetness, depth, and a creamy, satisfying texture to complete the dish.
Nutritional facts
Protein
10g
Carbs
73g
Calories
580kcal
Fat
28g
Ingredients
Lemongrass, Red Bell Pepper, Clove, Curry Powder, Green Onion, Star Anise, Crimini Mushroom, Coconut Milk, Shallot, Kosher Salt, White Pepper, Jasmine Rice, Yellow Curry Paste, Sugar, Corn Starch, Sugar Snap Peas, Cinnamon, Fennel Seed, Garlic, Cumin, Black Pepper, Vegetable Base, Coriander, Sweet Potatoes, Turmeric, Canola and Olive Oil Blend, Mushroom Seasoning
Contains celery, wheat, cereals containing gluten (wheat), soybeans.
Reviews
3.6
Based on 99 reviews
Spicy, flavorful, lots of veggies. Love it!
Rosalind · 10/15/26
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About Elaine Phuong
Elaine Phuong, co-owner of Nong Lá Cafe across West Los Angeles, is a first-generation Chinese-Vietnamese immigrant whose cooking is shaped by watching her mother prepare the meals she grew up eating. Those early lessons—rooted in balance and simplicity—now guide the Vietnamese-Chinese dishes she creates, resulting in food that feels familiar, comforting, and easy to enjoy—food you can return to day after day
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