Coconut Curry Vegetables using Lemongrass & Ginger Infused Olive Oil Blend

Tender sweet potato, crisp-tender bell pepper, silky zucchini, and hearty chickpeas simmer in a lush coconut curry scented with Lemongrass & Ginger Infused Olive Oil Blend, where bright lemongrass, warm ginger, and clean olive oil richness lift every spoonful. It’s the kind of colorful dinner that works for a busy weeknight, a relaxed family dinner, or a cozy dinner party when you want something vibrant, comforting, and worth making again and again.

Garden Infuzions

Coconut Curry Vegetables using Lemongrass & Ginger Infused Olive Oil Blend

A colorful coconut curry loaded with tender vegetables, fragrant ginger, and bright lemongrass flavor for a cozy plant-based dinner that feels lively and comforting.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Asian, Fusion Cuisine, Indian

Ingredients Equipment Method Notes

Ingredients

  

1x2x3x?

Ingredients

• 2 tablespoons Lemongrass & Ginger Infused Olive Oil Blend
• 1 medium yellow onion diced
• 3 cloves garlic minced
• 1 tablespoon fresh ginger grated
• 1 red bell pepper sliced
• 1 medium carrot sliced thin
• 1 small sweet potato peeled and diced into 1/2-inch pieces
• 1 medium zucchini sliced into half-moons
• 1 cup cauliflower florets
• 1 can 15 ounces chickpeas, drained and rinsed
• 1 can 13.5 ounces coconut milk
• 1 cup vegetable broth
• 2 tablespoons red curry paste
• 1 tablespoon soy sauce
• 1 teaspoon brown sugar
• 1 tablespoon lime juice
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 2 tablespoons chopped fresh cilantro for serving
• Cooked jasmine rice for serving

Equipment

• 1 Large skillet or Dutch oven For simmering the curry
• 1 Wooden spoon For stirring
• 1 Chef’s knife For chopping vegetables
• 1 Cutting board For prep
• 1 set Measuring cups and spoons For accurate portions

Method

 

Instructions

1. 1. Heat the Lemongrass & Ginger Infused Olive Oil Blend in a large skillet or Dutch oven over medium heat. Add the onion and cook until softened, about 4 minutes.
2. 2. Stir in the garlic and fresh ginger, then cook for 30 seconds until fragrant.
3. 3. Add the bell pepper, carrot, sweet potato, and cauliflower. Cook for 4 to 5 minutes, stirring often so the vegetables pick up a little color.
4. 4. Add the red curry paste and stir to coat the vegetables evenly.
5. 5. Pour in the coconut milk and vegetable broth, then add the chickpeas, soy sauce, brown sugar, salt, and black pepper. Bring to a gentle simmer.
6. 6. Cover and cook for 12 to 15 minutes, stirring once or twice, until the sweet potato is tender and the sauce starts to thicken.
7. 7. Add the zucchini and cook uncovered for 3 to 4 minutes, just until it turns tender but still holds its shape.
8. 8. Stir in the lime juice, taste, and adjust salt if needed.
9. 9. Serve hot over jasmine rice and finish with chopped cilantro on top.

Notes

The sauce gets its bright, aromatic lift from the featured blend, while coconut milk keeps everything silky and spoonable. For a little more heat, add a pinch of chili flakes with the curry paste. For a thicker curry, simmer uncovered a few extra minutes before serving.

Tried this recipe?

Let us know how it was!

Recipe Tips

Cut the vegetables into similar sizes so they cook evenly, and stir the coconut milk gently once it’s in the pan to keep the sauce smooth. If you like a thicker curry, let it simmer uncovered for a few extra minutes before serving.

Serving Suggestions

Spoon the curry over steamed jasmine rice, basmati rice, or warm naan. A squeeze of lime and a handful of fresh cilantro on top add a fresh finish right before serving.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat slowly on the stovetop or in the microwave, adding a splash of water if the sauce needs loosening.

Variations

Swap in cauliflower, green beans, spinach, or mushrooms depending on what you have on hand. You can also add tofu for extra body or serve the curry a little thicker as a saucy vegetable skillet.

Related Garden Infuzions Recipes

Browse more Garden Infuzions recipes for more flavor ideas, serving inspiration, and weeknight-friendly dishes.