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!
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!
- Coconut Oil: I always keep a few jars of this organic coconut oil on hand, it’s great for cooking and baking.
- 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
How Do You Make This Curry with Ginger Root?
- In a large pot heat the coconut oil over low heat. Add the onion and sauté 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.
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, )
Rich & Creamy Coconut Rice (Vegan, Dairy Free)
Moroccan Lentil Chickpea Stew (Vegan)
Saag Aloo in the Slow Cooker (Vegan, One Pot Recipe)
Creamy Red Lentil Dahl (Vegan Ayurvedic Recipe, Pantry Staples)
Get the Same Ingredients for Vegetable Ginger Curry
As always, if you make this vegan and dairy 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!
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Ginger Curry with Coconut Milk
Ingredients
- 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 No-Salt-Added Vegetable Stock
- Crushed Red Pepper Flakes to taste
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
Or tag me @theherbeevore in your photo on Instagram and I'll feature you in my stories!
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A colorful delicious delight