Lemongrass Coconut Curry (Vegan & Kid-Friendly)
An aromatic infusion of delicious spices, lemongrass and coconut milk in a warm and comforting bowl of vegetable curry.
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. Optional for kids
- 800 ml coconut milk
Curry Base
- 2 tbsps tomato paste
- 3 tsps curry powder 1-2 tsps for kids, depending on their age
- 1/2 medium onion diced
- 3 tsps garlic minced or shredded
- 1 tsp ginger minced or shredded. Optional for kids.
Spices
- 1/4 tsp black pepper Optional for kids.
- 3 cloves Remove for kids.
- 2" Ceylon cinnamon 1/2" wide. Remove for kids.
- 1/2 tsp Cumin seeds Optional for kids.
- 1/2 tsp Coriander seeds Optional for kids.
- 1/4 tsp Fennel seeds Optional for kids.
Seasoning
- 1 tbsp organic low-sodium soy sauce Reduce for kids.
- 1/2 tsp Chinese black vinegar Remove for kids.
- 1/2 tsp maple syrup or a sweetener of your choice
- 1/4 tsp chilli oil Remove for kids.
- 1/4 tsp chilli flakes Remove for kids.
- lemon zest as you like. Optional for kids.
- lemon juice as you like. Optional for kids.
- salt as you like.
- 1 cup fresh coriander chopped with the root. Optional for kids.
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, this will release more flavour. 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!