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lemongrass & ginger cambodian style curry

Lemongrass & Ginger Cambodian Style Curry

A simple and stripped back recipe keeping this ready in less than 30 minutes of a recipe but still tasty! Naturally vegan and gluten free.
Prep Time 10 mins
Cook Time 20 mins
Servings 2 people



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

Veg & Stock:

  • 1 tbsp coconut oil or olive oil
  • 1 thumb sized piece of grated ginger or finely chopped
  • 3 cloves minced garlic
  • 1 orange bell pepper diced into large chunks
  • 1 courgette diced into large chunks
  • 1 green chilli finely chopped
  • 6-7 cherry tomatoes halved
  • 4-5 tenderstem stalks
  • 60 g sugar snap peas
  • 100 g diced firm tofu/ quorn of vegan 'chicken pieces' diced tempeh will also work
  • 400 ml tin full fat coconut milk

Serve / Season with:

  • 1/2 tsp salt
  • 200g g long grain rice You want around 400ml water for boil
  • fresh coriander
  • handful toasted cashew nuts


  • If eating with rice, place your rice of choice onto boil
  • Start by heating a generous glug of coconut oil or olive oil 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, chilli and ginger in a pan with a drizzle of oil for around 5 minutes before adding the minced garlic
  • After the garlic has fried (should only take around 1-2 minutes) add in the tofu / quorn, continue to fry for 3 minutes before adding in the coconut milk
  • Allow to simmer for around 3 minutes before adding the tenderstem and sugar snap peas to the pan then place a lid over and allow to steam for a further 4-5 minutes until softened, season with a generous pinch of salt
  • Garnish with chopped toasted nuts, fresh coriander, chopped tomatoes - optional to add a little extra coconut cream when serving
  • Serve with the drained rice and enjoy!



  • Additional ingredients: You can add 1-2 tbsp thick coconut cream to make this extra thick and delicious!
  • You can add the chopped tomatoes to the stock to bubble away with the veg or serve them right at the end
Keyword curry, dinner ideas, easy curry, lemongrass and ginger