Go Back
–+ servings
250ml Lemongrass & Ginger Infused Olive Oil Blend – vibrant flavor infusion
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
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Fusion Cuisine, Indian
Ingredients Equipment Method Notes

Ingredients
  

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!