Dinner Recipe

Lemongrass & Coconut Quick Curry

vegan lemongrass curry

This quick curry can be on the table in less than 30 minutes. I’ve tried to include some key ingredients such as garlic, ginger and lemongrass, but stripped it back enough that it’ll still be a speedy recipe. Using seasonal fresh greens to top this will give a gorgeous crunch in contrast to the silky smooth sauce.


On the table in 30 minutes

Gluten free

lemongrass and ginger curry vegan recipe


Breakdown of ingredients

Ginger- Now ginger has to be one the best ingredients to add into a curry, it gives a beautiful kick and fragrance. Top tip, dice half of the ginger to add at the start, then grate the other half into the curry once the coconut milk has been added.

Garlic – If you’re intolerant to garlic, please feel free to leave this one out however if you’re not, feel free to add an extra clove if you like it strong!

Lemongrass- Similar to the way ginger is fragrant, this will add a lovely tang with the fresh lemon flavour coming through. If you’re using dried lemongrass, be sure to add an extra strand.

Steamed tenderstem –  I love adding crunchy veg to the top to add a lovely contrast to the silky smooth coconut curry sauce.

lemongrass and ginger curry vegan recipe



As always, be sure to tag me on Instagram if you give this a go! You can find all of my images over on Lucy & Lentils


lemongrass & ginger cambodian style curry

Lemongrass & Ginger Cambodian Style Curry

Quick and delicious lemongrass and ginger curry, flavours typical of Cambodian style curries. A stripped back version of a recipe but still tasty! Naturally vegan and gluten free.
Prep Time 10 mins
Cook Time 20 mins
Servings 2 people



  • 1 tsp ground cumin
  • 1 tsp turmeric powder
  • 1 stalk of fresh lemongrass or two small dried
  • 1/2 tsp salt


  • 1 thumb sized piece of grated ginger
  • 3 cloves minced garlic
  • 1 orange pepper cubed
  • 1 courgette cubed
  • 1 green chilli
  • 6-7 cherry tomatoes
  • 4-5 tenderstem stalks
  • 60 g sugar snap peas
  • 100 g cubed tofu / quorn
  • 400 ml tin full fat coconut milk

Serve with:

  • 180 g long grain rice
  • 3-4 sprigs fresh coriander
  • toasted cashew nuts


  • Start by heating a little olive oil in a pan then adding the spices and lemongrass to heat through (this helps release the aroma and flavour)
  • Add diced pepper, courgette and chilli in a pan with a drizzle of oil for around 5 minutes before adding the minced garlic
  • After the garlic has fried add in the tofu / quorn, continue to fry for 3 minutes before adding in the coconut milk
  • Grate in the ginger and stir through
  • Add the tenderstem and sugar snap peas to the pan then place a lid over and allow to steam for a further 3-4 minutes until softened
  • Garnish with chopped toasted nuts, fresh coriander, chopped tomatoes - optional to add a little extra coconut cream when serving
  • You can eat this as a curry or serve with fluffy basmati rice


Keyword cambodian, curry, lemongrass and ginger

Find me on Pinterest here.

lemongrass and ginger vegan curry recipe

You Might Also Like

No Comments

    Leave a Reply

    Recipe Rating