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–+ servings

Spicy Lemongrass Coconut Curry (Vegan)

The Veggie Wifey
An aromatic infusion of delicious spices, lemongrass and coconut milk in a warm and comforting bowl of vegetable curry.
4.84 from 6 votes
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Prep Time 10 minutes
Cook Time 30 minutes
Course Main Course
Cuisine Thai
Servings 2 people

Equipment

  • 1 Stockpot from the MEYER Cinder and Smoke Collection
  • 1 Chef's Pan from the MEYER Cinder and Smoke Collection
  • 1 Sharp knife
  • 1 Chopping Board
  • 1 Colander
  • 2 Wooden Spoons
  • 1 Pestle & Mortar
  • 1 Tablespoon Measurement

Ingredients
  

Vegetables

  • Handful of broccoli florets
  • Handful of baby corn (sliced)
  • Handful of carrots you can choose any other vegetable you like to make this. I chose a variety of colours to enhance this dish.

Lemon Grass Infused Coconut Milk

  • 4 lemongrass stalks snipped/trimmed to the purple tender part
  • 800 ml coconut milk

Curry Base

  • 2 tbsps tomato paste
  • 3 tsps curry powder
  • 1/2 medium onion diced
  • 3 tsps garlic minced or shredded
  • 1 tsp ginger minced or shredded

Spices

  • 1/4 tsp black pepper
  • 3 cloves
  • 2" Ceylon cinnamon 1/2" wide
  • 1/2 tsp Cumin seeds
  • 1/2 tsp Coriander seeds
  • 1/4 tsp Fennel seeds

Seasoning

  • 1 tbsp organic low-sodium soy sauce
  • 1/2 tsp Chinese black vinegar
  • 1/2 tsp maple syrup or a sweetener of your choice
  • 1/4 tsp chilli oil
  • 1/4 tsp chilli flakes
  • lemon zest as you like
  • lemon juice as you like
  • salt as you like
  • 1 cup fresh coriander chopped with the root

Accompanied Carbs (essential)

  • 1 cup steamed rice OR
  • slices of toasted buttered sourdough

Instructions
 

Lemongrass Infused Coconut Milk

  • In the Stockpot, add the coconut milk and lemongrass. Set the heat to high, and once the mixture reaches a bubbling boil, turn the heat down to a very low fire. Cover the stockpot with a lid, and let this simmer for 30 minutes or until you finish cooking the base of the curry.

Spices

  • In a large pestle and mortar, add in all the spices (except the fresh coriander leaves) and grind it into a powder. I like placing this on the floor so there is more space. You can chose to toast these spices before you grind them as well. Once you've finished grinding this into a powder, set this aside.

Curry

  • In the Chef's Pan, pour in some macadamia nut or avocado oil (these have high smoke points) and heat it up over medium heat.
  • Add in the onions and cook this until brown, and caramalised.
  • Add in the garlic and ginger. Stir for a minute until fragrant.
  • Add in the tomato paste, and curry powder. Stir this in thoroughly.
  • Add in the spices (except the fresh coriander leaves), and mix everything together once again.
  • Release the lid of the Stockpot, and turn off the gas. Remove the lemongrass pieces.
  • Gently pour the coconut milk into the Chef's Pan, and combine everything together. This curry should be a beautiful & vibrant orange colour now.
  • Slip in your veggies, and let it cook for about 3 minutes with the lid on.
  • Release the lid from the Chef's Pan, and season your curry using the ingredients and measurements above ^
  • The final step is to add the cup of chopped coriander leaves. Gently mix this in before turning the gas off.
  • Garnish the curry with some chopped pistachios and saffron.
  • Serve this with warm buttered sourdough bread or rice!
Keyword Curry, Lemongrass, Spicy
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