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Ginger Curry with Coconut Milk Recipe (Gluten Free, Vegan)

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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!

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This comforting ginger curry is a delicious and comforting dinner, and could not be easier to make!  The freshly grated ginger root pairs so well with the creamy coconut milk. It’s perfectly spiced with curry paste, giving this dish a wonderful flavor.
 
The beauty about this ginger root curry recipe is that it can be made with fresh or frozen mango or vegetables. If you have fresh, you can use them – but frozen produce works juts as well.

This Ginger Curry Recipe Is:

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

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Fresh or Frozen Vegetable Recipes For the Win

I used frozen veggies for this recipe instead of using fresh. By using freezer ingredients, I can stock up when they are on sale, and use them in all kinds of great dishes. It saves me a trip to the store, and I can have amazing mangoes thawed in no time. Check out all my recipes that use Freezer Ingredients on The Herbeevore – great for those nights when you want dinner ready fast! And check out my Top 125 Plant-Based Pantry Staples for long-lasting staples that I always keep on hand.

What’s In This Coconut Ginger Curry Recipe?

Onions, Carrots, Ginger Root, Zucchini, Bell Peppers – I get all the fresh produce for my recipes from my garden and from Misfits Market – they sell all organic produce at a super discounted price, and it’s purchased direct from the farmers. We get Misfit Market boxes every month and love picking out our favorite seasonal produce for delivery.  You can get $10 off your first $30 box by clicking here! 

If you think organic produce is too expensive… think again, and give Misfits Market a look!

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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.

Make Ginger Curry Vegan for a Healthy Version

This vegan ginger curry recipe is a simple way to get extra veggies in your diet. I’m all about making recipes plant-based when I can. Vegan cooking does NOT have to be bland, boring, or flavorless… It’s quite the opposite when done right. By building meals around vegan pantry staples and swapping in a few plant-based ingredients you can make healthier meals for you and your family. I made a list of my 125 favorite vegan pantry ingredients that we use on a weekly basis, and check out all my vegan recipes here that are on The Herbeevore. These easy and healthy recipes are fantastic meatless and dairy free meals for your table.

More Savory Recipes with Coconut Milk?

Coconut Black Bean Soup (Pantry Staple, Vegan, Gluten Free)
Rich & Creamy Coconut Rice (Vegan, Gluten Free, Dairy Free)
Moroccan Lentil Chickpea Stew (Vegan, Gluten Free)
Saag Aloo in the Slow Cooker (Vegan, Gluten Free, One Pot Recipe)
Creamy Red Lentil Dahl (Vegan Ayurvedic Recipe, Pantry Staples, GF)
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Get the Same Ingredients for Vegetable Ginger Curry

 

As always, if you make this vegan and gluten free ginger curry recipe be sure to leave me a comment, rate this recipe, and tag me @theherbeevore on Instagram so I can feature you.  I love seeing all your photos of my recipe recreations!

Let’s keep in touch – make sure to sign up for my newsletter to get fresh recipes weekly. And don’t forget to follow over on Pinterest, Instagram , & YouTube– I’d love to connect with you there!  

 

ginger root curry recipe with ginger sauce and coconut milk vegetable ginger curry antioxidant recipes

Ginger Curry with Coconut Milk

The Herbeevore
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 2 votes
Prep Time 5 mins
Cook Time 35 mins
Total Time 40 mins
Course Dinner
Cuisine Thai
Servings 6 servings
Calories 190 kcal

Ingredients
  

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.

Notes

Save Money on Organic Produce!

I get all the fresh produce for my recipes from my garden and from Misfits Market - they sell all organic produce at a super discounted price, and it’s purchased direct from the farmers. We get Misfit Market boxes every other week and love picking out our favorite seasonal produce for delivery.  You can get $10 off your first box by clicking here! 
If you think organic produce is too expensive... think again, and give Misfits Market a look!

Nutrition

Calories: 190kcalCarbohydrates: 16gProtein: 2gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 20mgPotassium: 354mgFiber: 3gSugar: 12gVitamin A: 6087IUVitamin C: 80mgCalcium: 32mgIron: 1mg
Keyword curry ginger recipe, curry with ginger, ginger curry, ginger dinner recipes, ginger for dinner, ginger recipes, healthy ginger ideas, vegan ginger recipes
Did You Make This Recipe?Tag me @theherbeevore in your photo on Instagram and I'll feature you in my stories!

This post may contain affiliate links. As an Amazon Associate I may earn from qualifying purchases, at no additional cost to you. Thank you for supporting the brands that support The Herbeevore and our beehives!

Posted in 30 Minute Dinners, Dairy Free, Dinners, Easy Weeknight Meals, Freezer Ingredients, Gluten Free, One Pot Recipes, Thai, The Herbeevore Recipes, Vegan Recipes, Vegetarian Recipes, Winter Recipes

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