Lemongrass, Mint & Basil Vegetable Curry
A vibrant, fragrant coconut curry — bright, creamy, and beautifully balanced with the zesty citrus aroma of lemongrass, cooling fresh mint, and sweet aromatic basil. Packed with tender pumpkin, broccoli, and colourful vegetables simmered in rich coconut milk infused with ginger, garlic, and warm spices. Light yet satisfying, naturally dairy-free, and bursting with fresh herb flavour — perfect over fluffy rice or noodles!
Shared by jessy
Time
35 min
Serves
4
Difficulty
easy
🛒 Ingredients
- #Aromatics & Curry Base;
- 2 stalks fresh lemongrass — tough outer layers removed, finely minced or bruised
- 3 cloves garlic — minced.. 2.5 cm fresh ginger — grated
- 1 small onion — diced
- 1 fresh red chilli — seeded and finely chopped (optional, adjust heat)
- 1 tsp ground turmeric.. ½ tsp ground cumin
- ½ tsp coriander powder.. 1 tbsp curry powder (mild or green)
- #Vegetables;
- 300 g pumpkin or sweet potato — peeled, cut into 2 cm cubes
- 1 head broccoli — cut into florets.. 1 red bell pepper — sliced
- 1 cup baby corn or green beans — cut into pieces
- ½ cup snap peas (optional)
- #Sauce & Herbs;
- 400 ml can full-fat coconut milk.. ½ cup vegetable stock
- 1–2 tbsp coconut sugar or maple syrup.. 1 tbsp soy sauce or tamari
- 1 tbsp lime juice.. 1 cup fresh mint leaves — roughly torn
- 1 cup fresh basil leaves (Thai basil or sweet basil) — roughly torn
- Extra fresh herbs for garnish
👩🍳 Instructions
- 1
Sauté aromatics: Heat 1 tbsp oil in a large pot over medium heat. Add onion and cook 3 minutes until soft. Stir in lemongrass, garlic, ginger, and chilli — cook 2 minutes until fragrant. Add turmeric, cumin, coriander, and curry powder — stir 30 seconds to release flavours.
- 2
Simmer base: Pour in coconut milk and vegetable stock. Stir well. Add pumpkin cubes — they take longest to cook. Bring to a gentle simmer, reduce heat to low, cover, and cook 8–10 minutes.
- 3
Add remaining vegetables: Add broccoli, bell pepper, baby corn, and green beans. Simmer uncovered 5–8 minutes more until pumpkin is tender and vegetables are crisp-tender — do not overcook, keep them bright!
- 4
Season to perfection: Stir in coconut sugar, soy sauce, and lime juice. Taste and balance — add more lime for zing, sugar for sweetness, or salt to taste.
- 5
Finish with fresh herbs: Turn off heat. Immediately fold in most of the fresh mint and basil — the residual heat releases their beautiful oils and aroma without cooking them away.
- 6
Serve: Ladle into bowls. Top generously with extra fresh mint, basil, and a wedge of lime. Enjoy hot over steamed jasmine rice or rice noodles!