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Vegetable Curry with Coconut and Ginger » Simple and Healthy Recipe! ✅

This Ginger Coconut Vegetable Curry is bright, flavorful, and easy to make. It’s full of fresh flavor thanks to garlic, ginger, coconut, and lime. Go to Coconut, Ginger and Vegetable Curry Recipe

Southeast Asian Inspired Vegetarian Curry

Let’s talk about this vegetarian curry recipe, shall we? It’s rich, creamy, packed with nutritious vegetables, and extremely flavorful. Think creamy coconut, ginger, chili peppers, fresh lime, and lots of vegetable texture. We recommend enjoying it with something that picks up all the sauce like rice (try Cilantro Lime Rice), quinoa, or naan (this soft and fluffy flatbread would also do the trick).

The word curry is a very general term and was probably used by settlers to simplify the dishes they saw in foreign countries. There are some curry products sold in stores, including curry powder and curry paste. In this recipe, we call Southeast Asian red curry paste. For the most authentic flavor, you can make your own, but we must admit that store-bought curry paste makes this dish extremely easy. It’s made with bright, fresh ingredients like lemongrass, ginger, galangal, chili peppers, and herbs.

Our recipe is not authentic, but it is something we make often. This is a perfect recipe to have in your pocket when you don’t have a dinner plan, but have a bunch of half-used veggies piled up in the fridge. In the recipe below, we call onion, carrot, cauliflower, potatoes, green beans, and tomatoes. Feel free to substitute or add other vegetables in this curry.

In addition to vegetables, let’s add some simple, but very tasty ingredients:

Coconut milk – This provides creaminess and is the base of our curry. Use whole coconut milk. Before you buy a can, shake it. If you don’t hear anything or there’s just a little noise, great. If you shake it up and it sticks too easily back and forth, choose a different brand. We want our coconut milk to be thick and creamy! Watch the video of us making the recipe and watch me add the coconut milk. See how thick it is? This is what we are looking for.

Thai red curry paste – Like I said above, you can make your own (scroll through Southeast Asian cookbooks or online for inspiration). We use store bought curry paste. It’s easy, keeps refrigerated, and tastes great. Thai Kitchen is the brand that we have in our fridge.

Fish sauce – This is one of my favorite ingredients in our kitchen. When a dish doesn’t sing to me, I add a splash of fish sauce and guess what, the dish tastes so much better. Fish sauce is rich in glutamates, which means it adds a rich, savory flavor to dishes that are second to none. If you don’t eat fish sauce, there are a few vegan fish sauce options available (although we haven’t tried any). You can also try mimicking some of that umami-rich flavor by combining soy sauce and mushrooms or mushroom powder. We use powdered mushrooms to make our taco dressing and talk more about its benefits in that recipe.

fresh lime juice – This vegetable curry is not ready until I have added some fresh lime juice. When you think you’ve added enough, add an extra touch. Trust me.

Other vegetarian recipes that we love

Chicken curry recipe: For an Indian-inspired curry recipe, try our Chicken Curry made with lots of flavorful spices and yogurt.

Coconut Ginger Vegetable Curry

  • PREPARATION 15 minutes
  • COOKING 20 minutes
  • ALL 35 minutes

This vegetable curry is quick and full of flavor. We use store-bought Thai red curry paste to make it (Thai Cuisine), but if you have your own, feel free to use it. You can also substitute green curry paste for red curry paste.

For 4 servings

Watch us make the recipe

Will need

1 ½ tablespoons coconut oil or vegetable oil

1 large onion, cut in half and sliced

Half a medium cauliflower, cut into florets

2 medium carrots, sliced

1 large Yukon Gold potato, cut in half and thinly sliced

1 tablespoon minced garlic, 3 to 4 medium teeth

1 tablespoon minced fresh ginger, a 1-inch piece of ginger

1 teaspoon dried turmeric or substitute 1 tablespoon minced fresh turmeric

1 ½ tablespoon red curry paste, we use thai cuisine

1 can (15 ounces) whole coconut milk, about 1 ½ cups

1 to 1 ½ cups of water or broth of use

A handful of green beans or peas, peeled and cut in half

1 cup of chopped tomatoes, 3 cherry tomatoes

1 tablespoon of fish sauce, we use red boat

A handful of fresh coriander leaves with young stems chopped

Juice of 1 lemon or more to taste


    Heat the oil in a wok or large saucepan over medium-high heat. When the oil is shimmering, add the onions, carrots, and cauliflower florets. Cook, stirring occasionally, until vegetables begin to color slightly and soften; about 8 minutes.

    Combine minced garlic, ginger, and turmeric. Cook while stirring the spices in the pan for one minute.

    Add the curry paste then mix, making sure it has a chance to coat most of the vegetables.

    Combine potatoes, coconut milk, and 1 cup of water. Stir and then bring to a boil. Cook, over low heat, until potatoes are almost tender, 5 to 10 minutes. If the curry feels too thick or there doesn’t seem to be enough liquid, add another 1/2 cup of water.

    Add the tomatoes and green beans and cook for another 3-5 minutes or until the green beans are bright green and tender.

    Finish by adding the fish sauce, coriander and the juice of one lemon. Taste then season with more fish sauce or lime juice.

Advice from Adam and Joanne

  • Store in the refrigerator in an airtight container for up to three days or freeze for up to a month.
  • Vegan/Vegetarian Substitution: Replace the fish sauce with coconut amino or a vegan fish sauce. You can also mimic the glutamates in fish sauce (rich, savory flavor) by adding soy sauce and mushroom powder. We make powdered mushrooms when we make our homemade taco dressing and explain more in that recipe. We recommend starting with 1/2 tablespoon of soy sauce and a teaspoon or two of mushroom powder, then add more to taste.
  • Gluten-free: Make sure the curry paste and fish sauce you use are gluten-free.
  • Nutrition Facts: The nutrition facts provided below are estimates. We use the USDA database to calculate approximate values.

If you make this recipe, take a photo and use the hashtag #RecetasLatinas – we love seeing your creations on Instagram and Facebook! Find us: @inspiredtaste

Nutrition per serving: 1/4 recipe serving / Calories 363 / Total Fat 23.7g / Saturated Fat 20.4g / Cholesterol 0mg / Sodium 550.1mg / Carbohydrates 35.8g / Dietary Fiber 6.7 ​​g / Total sugars 7.9 g / Proteins 7.4 g

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