Easy lemongrass and coconut curry – a creamy, fragrant vegan vegetable and tofu curry that’s quick to prepare, full of flavour and high in plant protein.
I’ve been making this lemongrass and coconut curry a lot recently because it’s fast, simple and reliably delicious. The sauce is creamy and lightly spiced, driven by lemongrass and coconut milk, with plenty of vegetables and crispy tofu. It’s an ideal midweek dinner served with rice.
To keep the recipe quick, I use jarred lemongrass and ginger pastes, and you can use jarred garlic and chilli too if you prefer. These ready-made pastes cut down on prep time and make the dish easier to throw together on a busy evening.
Many supermarkets sell small jars of lemongrass, ginger, garlic and chilli paste in the spice aisle; they keep in the fridge and are handy for speedy meals.
A High-Protein Vegan Meal
This curry packs protein: firm tofu is an obvious source, and frozen edamame (soybeans) adds even more protein per 100g. Both are complete proteins, providing all nine essential amino acids. I also include tenderstem broccoli, which is nutritious and relatively high in protein for a vegetable.
How to Make Easy Vegan Lemongrass and Coconut Curry
Heat 1 Tbsp olive oil in a large pan. Add crushed garlic, sliced spring onions, sliced red pepper and chopped red chilli. Fry gently for about five minutes until softened. If using jarred garlic or chilli paste, add them with the pastes in the next step.
Stir in 2 tsp lemongrass paste and 2 tsp ginger paste (add jarred garlic and chilli here if using). Add 2 tsp garam masala and 1 tsp turmeric, frying for another minute until fragrant.
Pour in a 400ml tin of coconut milk (light or full fat) and crumble in a vegetable stock cube. Bring the sauce to a gentle simmer.
Add 120g tenderstem broccoli and 80g frozen edamame. Simmer for about 10 minutes until the broccoli is tender. Season with salt and pepper to taste.
While the curry simmers, place 1 Tbsp cornflour in a bowl with a pinch of salt. Toss 280g diced firm tofu in the cornflour to coat. The cornflour is optional but helps give the tofu a crispy exterior.
Heat the remaining 1 Tbsp olive oil in a frying pan and fry the tofu over medium heat, turning occasionally until golden on all sides.
Stir the crispy tofu into the curry and serve with cooked rice.
More Quick Vegan Meals
- Lentil, vegetable and butter bean chilli
- Vegan corn fritters
- Chickpea, sweet potato and spinach curry
- Peanut tofu stir fry
- One pot mushroom pasta
- Spiced black beans and callaloo with coconut rice and plantain
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Easy Lemongrass And Coconut Curry (Vegan)
Ingredients
- 2 Tbsp olive oil, divided
- 2 cloves garlic, crushed (or 1 tsp garlic paste)
- 2 spring onions (scallions), thinly sliced
- 1 red bell pepper, sliced
- 1 red chilli, finely chopped (or 1 tsp chilli paste)
- 2 tsp lemongrass paste (from a jar)
- 2 tsp ginger paste (or 1 inch fresh ginger, grated)
- 2 tsp garam masala
- 1 tsp turmeric
- 400 ml tin coconut milk (light or full fat)
- 1 vegetable stock cube
- 120 g tenderstem broccoli
- 80 g frozen edamame
- 280 g firm tofu, diced
- 1 Tbsp cornflour (optional)
- Salt and pepper, to taste
- Cooked rice, to serve
Instructions
- Heat 1 Tbsp olive oil in a large pan and fry garlic, spring onions, red pepper and chilli for about five minutes until softened. (If using jarred garlic or chilli paste, add with the other pastes in step 2.)
- Add lemongrass and ginger pastes (and jarred garlic/chilli if using), garam masala and turmeric. Fry for another minute.
- Pour in the coconut milk and crumble in the stock cube. Bring up to a simmer.
- Add tenderstem broccoli and edamame. Simmer for about 10 minutes until broccoli is tender. Season with salt and pepper.
- While the curry cooks, toss the tofu in cornflour mixed with a little salt (optional).
- Heat the remaining 1 Tbsp olive oil in a frying pan and fry the tofu over medium heat until golden on all sides.
- Stir the tofu into the curry and serve with cooked rice.
Notes
Recipe inspired by Gluten Free Cuppa Tea.
