Lemongrass Coconut Curry with Vegetables

🛒 Ingredients

• #Aromatics & Curry Paste;
• 2 stalks fresh lemongrass — use pale bottom part, finely minced or bruised
• 3 cloves garlic — minced finely.. 2.5 cm fresh ginger — grated
• 1 small onion — diced
• 1–2 fresh red chillies — seeded and sliced (adjust heat to taste)
• 1 tsp ground turmeric.. ½ tsp ground cumin
• ½ tsp ground coriander.. 1 tbsp mild curry powder or green curry paste
• #Protein & Vegetables;
• 250 g firm tofu — pressed, cubed.. 1 red bell pepper — diced
• 1 head broccoli or broccolini — cut into florets.. 1 cup shelled edamame beans
• 1 medium carrot — sliced diagonally.. Optional: green beans, snap peas, baby corn
• #Coconut Sauce;
• 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.. ½ tsp sea salt — adjust to taste
• #Garnish;
• 2–3 stalks green onion — thinly sliced.. Fresh red chilli slices
• Fresh coriander or basil leaves.. Lime wedges

👩‍🍳 Instructions

1. 1

   Sauté aromatics: Heat 1 tbsp oil in a large pot over medium heat. Add onion — 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 warm flavours.

2. 2

   Brown the tofu (optional): Add tofu cubes and pan-fry 3–4 minutes until lightly golden on edges — this adds lovely texture.

3. 3

   Simmer the sauce: Pour in coconut milk and vegetable stock. Stir gently and bring to a gentle simmer. Reduce heat to low, cover, and cook 5 minutes to let flavours infuse.

4. 4

   Cook vegetables: Add carrots first — simmer 5 minutes. Then add bell pepper, broccoli, broccolini, and edamame. Simmer uncovered 8–10 minutes more until vegetables are tender-crisp and bright — do not overcook!

5. 5

   Season & balance: Stir in coconut sugar, soy sauce, and lime juice. Taste and adjust — add more lime for brightness, sugar for sweetness, salt or chilli to balance.

6. 6

   Serve: Ladle into bowls. Top generously with sliced green onion, fresh chilli, and herbs. Enjoy hot over steamed jasmine rice — with extra lime wedges on the side!