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
Coconut Milk, Crimini Mushroom, Jasmine Rice, Red Bell Pepper, Sweet Potatoes, Sugar Snap Peas, Shallot, Yellow Curry Paste, Canola and Olive Oil Blend, Lemongrass, Garlic, Sugar, Vegetable Base, Kosher Salt, Mushroom Seasoning, Green Onion, Coriander, Corn Starch, Cumin, Fennel Seed, Curry Powder, Turmeric, Black Pepper, White Pepper, Cinnamon, Star Anise, Clove
Contains wheat, wheat, soybeans, celery.
Reviews
3.5
Based on 88 reviews
Isidora · 09/06/26
More Elaine Phuong's delicious meals
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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