Easy lemongrass and coconut curry – this delicious vegan vegetable and tofu curry is really quick and simple to make and so full of flavour. It is also a healthy, high protein meat free meal.
I’ve been making this easy vegan lemongrass and coconut curry a lot recently. It is really quick and simple to throw together, tastes great and is healthy to boot!
It is a creamy, lightly spiced, flavourful coconut and lemongrass sauce with loads of veg and tofu. Served with rice it makes a great, quick midweek meal.
I take a few shortcuts to make it easier to cook – I use lemongrass and ginger pastes from a jar rather than from fresh; and you can even go as far as using garlic and chilli from a jar too if you like.
This just cuts down on time spend chopping and peeling and makes this meal more achievable for a quick weeknight dinner.
Most supermarkets sell jars of pre-prepared lemongrass, ginger, garlic and chilli alongside the spices and they keep in the fridge for a while so I love keeping some around for quick meals.
A High Protein Vegan Meal:
This lemongrass curry is high in protein – first off we’ve got tofu, an obvious choice for plant based protein, but I also added frozen edamame (soy beans) which contain even more protein per 100g than tofu.
Both tofu and edamame are a source of complete protein, meaning that they contain all nine essential amino acids.
I also added tenderstem broccoli which I love and could happily eat it every day, which is good because it is super healthy and is also one of the higher protein vegetables!
How To Make Easy Vegan Lemongrass and Coconut Curry:
Heat a little olive oil in a large pan and add in crushed garlic, sliced spring onions, red pepper and chilli. Fry gently for about five minutes until softened. (If you want to use garlic and chilli pastes from a jar rather than fresh then add them in the next step instead).
Add in lemongrass and ginger pastes (plus the garlic and chilli if using), some garam masala and turmeric and fry for another minute until fragrant.
Add in coconut milk (from a tin, not the drinking kind. Either light or full fat is fine) and crumble in a vegetable stock cube. Bring the sauce up to a simmer.
Add tenderstem broccoli and frozen edamame and simmer for about 10 minutes until the broccoli is tender. Season to taste with salt and pepper.
While the curry is cooking, place some cornflour (cornstarch) in bowl with a little salt. Add cubed firm tofu and toss to coat. The cornflour is optional – it helps to make the tofu crispy but you can omit it if you like.
Heat a little olive oil in a frying pan and add the tofu. Cook over a medium heat, turning every now and again until it is golden on all sides.
If you tried this recipe why not tag @domestic_gothess on Instagram and hashtag it #domesticgothess
Easy Lemongrass And Coconut Curry (Vegan)
Easy lemongrass and coconut curry - this delicious vegan vegetable and tofu curry is really quick and simple to make and so full of flavour. It is also a healthy, high protein meat free meal.
- 2 Tbsp olive oil divided
- 2 cloves garlic crushed (or 1 tsp garlic paste from a jar)
- 2 spring onions (scallions) thinly sliced
- 1 red bell pepper sliced
- 1 red chilli finely chopped (or 1 tsp chilli paste from a jar)
- 2 tsp lemongrass paste (from a jar)
- 2 tsp ginger paste (from a jar) (OR a 1 inch piece fresh ginger, grated)
- 2 tsp garam masala
- 1 tsp turmeric
- 400 ml (14oz) tin coconut milk (either full fat or light is fine)
- 1 vegetable stock cube
- 120 g (4oz) tenderstem broccoli
- 80 g (3oz) frozen edamame
- 280 g (10oz) firm tofu diced
- 1 Tbsp cornflour (cornstarch) (optional)
- salt and pepper
- cooked rice to serve
Heat 1 Tbsp of the olive oil in a large pan and add the garlic, spring onions, red pepper and chilli. Fry gently for about five minutes until softened. (If you are using garlic and chilli pastes rather than fresh then add them in the next step instead).
Add the lemongrass and ginger pastes (plus garlic and chilli ones if using), garam masala and turmeric and fry for another minute.
Add the coconut milk and crumble in the stock cube. Bring up to a simmer.
Add the tenderstem broccoli and edamame and simmer for about 10 minutes until the broccoli is tender. Season to taste with salt and pepper.
While the curry is cooking, place the cornflour in bowl with a little salt. Add the cubed tofu and toss to coat. (Coating the tofu with cornflour is optional).
Heat the remaining Tbsp olive oil in a frying pan and add the tofu. Cook over a medium heat, turning every now and again until golden on all sides.
Stir the tofu into the curry and serve with rice.
The tofu I buy (Tofoo brand) comes in 280g packets which I realise is a slightly odd quantity; just use whatever weight the brand you buy comes in - enough for two people.
Recipe inspired by Gluten Free Cuppa Tea