This curry is made in one pot and uses whatever veggies you’ve got in the fridge, and after the prep work of chopping them, its pretty easy-peasy!

Warming Lemongrass Coconut Curry [Vegan]


Cooking Time




  • 2 tablespoons coconut oil
  • 1 head broccoli, chopped into bite sized florets
  • 1 red bell pepper, chopped
  • 1 large onion, chopped
  • 2 cups french beans, chopped
  • 1 stalk lemongrass,
  • 3 carrots, peeled and chopped
  • 2 cups enoki mushrooms, roots removed
  • 2 tablespoons fresh ginger (grated)
  • 1 tablespoon fresh turmeric, grated
  • 4 cloves of garlic (minced)
  • juice of one lime
  • 3 cans of coconut milk
  • 2 cups veggie stock (perhaps use less if you’re using light coconut milk)
  • 2 1/2 tablespoons curry powder
  • Salt and pepper to taste
  • Grain for serving
  • Cubed tofu (optional)
  • Your choice of fresh herbs for garnish


  1. Add all of your chopped veggies to a large pot or saucepan on medium heat with your oil, minced garlic, grated ginger and turmeric.
  2. Cook, stirring occasionally for about 5 minutes.
  3. Add lemongrass, coconut milk & veggie stock, bring to a boil.
  4. Turn down and let simmer for 25-35 minutes, until veggies are fully cooked.
  5. If you’re using tofu, add it, along with your enoki mushrooms with about 10 minutes to go.
  6. While your curry is simmering, prepare your grain if you’re using one.
  7. Remove lemongrass stalks and serve over brown rice, quinoa, noodles, or do as my husband did and eat it as a soup!

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