Coconut Lemongrass Curry with Cauliflower & Zucchini ★★★★★2 reviews

Do you have a craving for some soothing zesty comfort food? Then, this spiced lemongrass coconut curry with cauliflower, zucchini, and almonds is what you need!



  • 2 garlic cloves, cut into quarters
  • 1 long red chilli, seeds removed and cut into quarters (for a mild level of spiciness)
  • 2 lemongrass stalks, ends removed and roughly chopped
  • 1 Tbsp grated fresh ginger
  • 1.5 Tbsp peanut oil
  • 1 medium brown onion, chopped
  • 1/2 large head of cauliflower, cut into florets
  • 1 small zucchini, cut into long strips
  • 1/2 red capsicum, sliced into 0.5cm / 0.2″ wide strips
  • 2 tsp ground turmeric
  • 1/4 tsp ground chilli
  • 400mL / 13.5fl oz coconut milk
  • 250mL / 8.45fl oz vegetable stock
  • 1.5 Tbsp tamari
  • 3 tsp maple syrup
  • 5 small curry leaves
  • 2.5 Tbsp arrowroot or tapioca starch
  • Juice of 1 lime

To Serve

  • Fresh coriander leaves
  • Tamari almonds, or roasted almonds, crushed
  • Rice (preferably black or brown)
  • Poppadums


  1. Add the garlic, long red chillis, lemongrass, ginger, and peanut oil in a food processor. Process until it’s very finely chopped, scraping down the sides as required to ensure all pieces are blended well into the paste.
  2. Heat a large skillet over medium heat and then add the paste and chopped onions. Saute on medium heat for 5 minutes.
  3. Add the cauliflower, turmeric, ground chilli, and toss to combine. Cook for 5 more minutes, stirring occasionally. Add the zucchini, capsicum, coconut milk, stock, tamari, maple syrup, and curry leaves. Bring to the boil and then simmer for 10-15 minutes, or until cauliflower has softened.
  4. In a small bowl, mix the arrowroot starch and 2.5 Tbsp cold water. Add this to the skillet and stir well, and simmer for a further 3 minutes until it has thickened. Stir in the lime juice and season to taste with salt and pepper.
  5. Serve the curry with rice and poppadums, and garnish with crushed almonds and fresh coriander leaves.Notes: You can make this recipe ahead of time. Store it in an airtight container in the refrigerator for up to 1 week.

Note: You can make this recipe ahead of time. Store it in an airtight container in the refrigerator for up to 1 week.


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Guest Blogger Silvobeat

I'm Silvo, and this is my beat: a creative collection of plant-based, whole food recipes that are drool-worthy, healthy, and simple to make. See all recipes by Silvobeat

Leave a Rating or Comment

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  • Jen Lynch ★★★★★
    24 March 2020

    Very nice. Made it without the onions or chillies for my family and still very tasty. Carrots would be a nice addition. Served over rice with pan fried tofu on top.

  • Helen Rochecouste ★★★★★
    5 May 2018

    This is the second time I’ve used this recipe and both results produced delicious meals! Thanks for sharing this recipe!

  • Helen Rochecouste
    5 May 2018