Vegan Curry Mee in 30 Minutes!

Chef Davina Goh’s plant-based Curry Mee will wow your tastebuds and satisfy your cravings. If you are feeling ambitious with a lot of groceries left in the fridge, you might want to try cooking this yourself!

Savor

•March 11, 2025•Recipes
Vegan Curry Mee in 30 Minutes!

Vegan Curry Mee in 30 Minutes!

Chef Davina Goh’s plant-based Curry Mee will wow your tastebuds and satisfy your cravings. If you are feeling ambitious with a lot of groceries left in the fridge, you might want to try cooking this yourself!

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Ingredients for the Curry Broth:

  • 4 onion shallots

  • 6 garlic cloves

  • 15g ginger

  • 2 tbsp vegetable oil

  • 100ml coconut milk

  • 1000ml water

  • 1 tsp coriander seeds

  • 1 stalk lemongrass, bruised

  • 2 kaffir lime leaves

  • 1 cinnamon stick

  • 2 star anise

  • 4 tbsp curry powder

  • 1 tsp turmeric powder

  • 1 cup coconut milk

  • 4 cups vegetable stock

  • 2 tbsp light soy sauce

  • 1 tsp brown sugar

  • 300g eggplant (aubergine)

  • Salt to taste

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Ingredients for the Tofu Mix:

  • 120g firm tofu

  • 120g tempeh

  • 1 packet tofu pok balls

Ingredients for the Noodles and Toppings:

  • 250g Rice Vermicelli (or yellow noodles or rice noodles)

  • 150g bean sprouts

  • 100g French beans

  • 80g carrots

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Ingredients for Garnish:

  • Fresh Mint and Coriander

  • 4 Limes

Preparations:

  1. Peel the onions and garlic cloves

  2. Chop the lemongrass, carrot, eggplant, tempeh, firm tofu and French beans into your desired length

  3. In a blender, blend together onions, garlic, and ginger.

  4. In a bowl, mix cut-up tempeh and tofu with salt and turmeric powder.

Frying the ingredients:

  1. Heat 2 tablespoons of vegetable oil in a large pot over medium-high heat.

  2. Fry the firm tofu and tempeh until golden on all sides. 

  3. Remove tofu and tempeh and set aside on a kitchen towel.

  4. Using the same oil, fry the cut-up aubergine until golden brown. Remove and set aside.

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Curry Base:

  1. In the same pot, add the blended mixture, cloves, and coriander seeds.

  2. Cook for about 6 minutes until slightly caramelized.

  3. Add curry powder and a cup of water to prevent burning. 

  4. Cook for another 2 minutes.

  5. Add chopped lemongrass stalk and kaffir lime leaves.

Simmering the Curry:

  1. Add carrots, fried aubergine, the remaining water, and coconut milk.

  2. Season with salt, soy sauce, and sugar. 

  3. Simmer for 2–3 minutes.

  4. Add the fried tempeh, tofu, and tofu pok. 

  5. Cook until the carrots are tender.

  6. Add green beans last and cook until done.

  7. Turn off the heat, taste, and adjust salt if necessary.

Garnishing:

  1. Squeeze lime and add in mint and coriander

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Serving:

  1. This recipe serves 2-3 people.

Notes from the Chef:

  1. Adjust the spiciness by adding more or less curry powder.

  2. For a richer broth, use full-fat coconut milk.

  3. You can add other toppings like fried tempeh or mushrooms for extra flavor.

Link to original recipe:

https://davinadavegan.com/vegan-curry-mee/

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