Curried Lemongrass Vegetables

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Curried Lemongrass Vegetables


If you’re looking for curry heat that simultaneously delivers a refreshing taste of Caribbean lightness this is it! I could eat this colourful recipe all by myself! Curried Lemongrass Vegetables is gluten free, dairy free, nut free and vegan! Loaded with unusual plant source foods like Jicama, Chinese broccoli (gai-lan), lemongrass and coconut oil all easily found at an Asian grocery store! The bed of Coconut Saffron Basmati rice in this recipe looks stunning adorned with these amazing vegetables! The taste is out of this world! Guilt free pleasure filled with vitamins, minerals, carbs, protein, good fats and lots of dietary fibre. Eat a little (if you can) share a lot!

Lemongrass Curried Vegetables

Attributes:  vegan, gluten free, dairy free and nut free, light and delicious
Equipment:  Food processor


2 T coconut oil, melted
3 green onions, cut ends
2 T medium curry powder
5 cloves garlic, minced
2 tsp coconut sugar
½ C coconut milk
2 Thai chillies, seeded
Sea salt & pepper to taste
3 stalks lemongrass, chopped, ends removed
1 large carrot, chopped into match sticks
1 C peeled Jicama, chopped into match sticks
1 C Chinese broccoli (Gai-lan) chopped
1 red bell pepper, seeded, julienned
½ C vegetable broth
1 C cooked basmati rice

Directions:  Add first 8 ingredients to food processor and blend. Scoop into a pan and add sliced lemon grass. On medium heat warm the mixture. Add carrot, Jicama, broccoli, tofu, bell pepper and ¼ C vegetable broth to pan and cook covered for 6-8 minutes or until broccoli is soft. Serve hot on basmati rice. Delicious!

Optional: Try it with ½ C Non GMO tofu, cubed

Tips:  To make Coconut Saffron Rice, add 3T coconut milk, 1 T sugar and 1 tsp saffron to rice when cooked

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