This 1-pot vegan lemongrass curry is made in 20 minutes. It's creamy, flavorful and makes a perfect comforting weeknight dinner.
Spicy ginger, fresh lemongrass, crisp veggies, creamy coconut milk and aromatic thai curry paste come together in this flavourful vegan thai curry. It requires just 10 ingredients, one pot, and less than 30 minutes to prepare!
The Ingredients
- Ginger and garlic - The two enhance the flavour of the thai curry paste and balance out the citrusy flavour of the lemongrass.
- Thai red curry paste - Have a look at the ingredients to make sure it is vegan. The level of heat may vary between brands. So start with 1 tablespoon and add more if the flavour is not strong enough.
- Lemongrass - Lemongrass has a distinctive flavor profile that adds depth to the curry so make sure to not skip it!
- Vegetables - I like the combination of fennel, zucchini and carrot but feel free to use another vegetable such as green beans or broccoli.
- Coconut milk - oh yes! What is a good curry without creamy coconut milk! Choose a brand that doesn't add thickeners.
In other Thai curry recipes, the lemongrass is finely chopped before being added to the curry. In this recipe, we’re skipping that step: the lemongrass stalks are simply halved and added directly to the curry, allowing their flavor to infuse the sauce. Just before serving, they’re removed for a smooth finish.
FAQ
It depends on the curry paste you use. If you don't like it too spicy, start with 1 tablespoon curry paste, taste and add more if you feel like it needs more flavour and heat.
You can keep this curry for up to 3 days in the fridge.
Variations
The great thing about curries is that you can endlessly customize and adapt them. Here are a few ideas to adjust your lemongrass curry just the way you like it:
Tofu for Extra Protein: Add diced, crispy fried tofu to make the curry higher in protein. Tofu absorbs spices beautifully and adds a nice texture.
Mushrooms for an Umami Boost: Shiitake or button mushrooms are perfect for giving the curry an extra umami flavor. Simply slice them and sauté with the other vegetables.
More Greens: Experiment with other vegetables like green beans, broccoli, or leafy greens for added variety.
Fresh Pineapple for a Sweet-Tangy Touch: If you enjoy a fruity note, try adding a few chunks of pineapple. Its sweetness balances perfectly with the spices in the curry.
Adjust the Heat: Depending on your preference, you can control the spiciness by adding fresh chilies or adjusting the amount of curry paste. A Thai chili will add a serious kick if you like it extra spicy!
I hope you’ll give this healthy, wholesome lemongrass thai curry a try. If you love this recipe, be sure to leave a comment, rate the recipe and tag me on instagram (#veggiejam) with your recreation.
PrintRecipe
Vegan Lemongrass Curry
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 3 servings 1x
Description
This 1-pot vegan lemongrass curry is made in 20 minutes. It's creamy, flavorful and makes a perfect comforting weeknight dinner.
Ingredients
- 1-2 teaspoon ginger
- 3 garlic cloves
- 2 fennel bulbs
- 1 zucchini
- 1 large carrot
- 1-2 tablespoon red thai curry paste
- 2 lemongrass sticks
- 1 can coconut milk (400 ml)
- ¼ tsp turmeric (optional)
- 2 tsp soy sauce
- lime juice
- salt, pepper
- basmati or brown rice, to serve
Instructions
- Mince the ginger and garlic. Cut the vegetables into thin slices or small pieces.
- Cut off the bottom end of the lemongrass and remove the outer, hard leaves. Then flatten or smash the lemongrass with a knife. Cut into three to four pieces.
- Sautée ginger and garlic in a little bit of water for 1-2 min.
- Stir in the curry paste und sautée for 30 sec.
- Then, add the vegetables and cook for another 3-4 min.
- Lastly, add the coconut milk, turmeric (if using), soy sauce and lemongrass and cook for 5-8 min until the vegetables are tender.
- Season with lime juice, salt and pepper, remove the lemongrass and serve over rice.
This post is also available in German (Deutsch).
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