Ginger Curry with Coconut Milk Recipe

This savory Ginger Curry with coconut milk recipe is a sweet and delicious meal packed with vegetables in a creamy and slightly spicy curry sauce. Great for meal prep or to make ahead!

We love enjoying this ginger vegetable curry recipe over freshly steamed jasmine rice. It’s loaded with fresh or frozen vegetables, and so simple to make!

This Ginger Curry Recipe Is:

• Rich
• Sweet
• Bright
• Spicy (you can make less spicy, if you don’t like heat)
• Vegan & vegetarian
• Dairy Free
• Great for using pantry staples or frozen vegetables!

What’s In This Coconut Ginger Curry Recipe?

See the recipe card below for full ingredient amounts and recipe instructions!

• Coconut Oil: I always keep a few jars of this organic coconut oil on hand, it’s great for cooking and baking.
• Fresh ginger root
• Coconut Milk: I use unsweetened full-fat coconut milk, which I’d definitely recommend over lite coconut milk. The flavor makes this dish super rich and creamy without any dairy.
• Low Sodium Vegetable Stock – I like to use this low sodium vegetable stock for my recipes because it has great flavor… without all the salt. I always use low sodium or no-salt-added broth or stock to start, and then I can add salt or other spices later if needed.
• Thai Green Curry Paste – I like using this Thai green curry paste, which has an amazing amount of flavor!
• Lemongrass Powder – a staple I picked up and use for every curry!  It gives this dish a bright citrus-y flavor
• Vegetables of choice

How Do You Make This Curry with Ginger Root?

1. In a large pot heat the coconut oil over low heat. Add the onion and sauté on low heat for 5 minutes.
2. Add the remainder of the ingredients to the pot, stir well and bring to a boil. Reduce to a summer and cook on lot heat for 30 minutes.
3. Serve over Jasmine rice or riced cauliflower.

More Savory Recipes with Coconut Milk

Coconut Black Bean Soup

Moroccan Lentil Chickpea Stew

Saag Aloo in the Slow Cooker

Creamy Red Lentil Dahl

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Ginger Curry with Coconut Milk

Kelly Jensen

This savory Ginger Curry with coconut milk recipe is a sweet and delicious meal packed with vegetables in a creamy and slightly spicy curry sauce. Great for meal prep or to make ahead! We love enjoying this ginger vegetable curry recipe over freshly steamed jasmine rice. It’s loaded with fresh or frozen vegetables, and so simple to make!

5 from 3 votes

Print Recipe Pin Share Tweet

Prep Time 5 minutes mins

Cook Time 35 minutes mins

Total Time 40 minutes mins

Course Dinner

Cuisine Thai

Servings 6 servings

Calories 190 kcal

Ingredients

  

1x2x3x

• 1 tablespoon coconut oil
• 1 sweet onion sliced
• 3 inches ginger root peeled and grated
• 1 teaspoon turmeric
• 2 tablespoons curry paste I used green curry
• 1 tablespoon lemongrass powder
• 2 carrots slices into rounds
• 2 bell pepper sliced into strips
• 1 zucchini diced
• 1 14-ounce can coconut milk full fat
• 2 cups Vegetable Stock
• Crushed Red Pepper Flakes to taste

Cook ModePrevent your screen from going dark

Instructions

 

• In a large pot heat the coconut oil over low heat.  Add the onion and ginger, and saute on low heat for 5 minutes.
• Add the remainder of the ingredients to the pot, stir well and bring to a boil.  Reduce to a summer and cook on lot heat for 30 minutes.
• Serve over Jasmine rice or riced cauliflower.

Nutrition

Calories: 190kcalCarbohydrates: 16gProtein: 2gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 20mgPotassium: 354mgFiber: 3gSugar: 12gVitamin A: 6087IUVitamin C: 80mgCalcium: 32mgIron: 1mg

Did You Make This Recipe?Please leave a rating and comment below, let us know what you loved about it!

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