Coconut Lemongrass Curry with Cauliflower & Zucchini

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

This fragrant coconut curry has a mild heat level which you can adjust to your taste. I’ve always loved cauliflower in curries as it does such an excellent job of soaking up all the delicious curry sauce!

By adding crushed almonds, it gives a beautiful crunch to the texture, all balanced perfectly with zesty lime and fresh coriander.

This meal can be ready in 40 minutes, so why not make it tonight?

The beauty of plant-based comfort food is that you don’t feel guilty eating it. Indeed, not only is it tasty but it’s also packed with loads of nutrients that will leave you feeling satisfied AND healthy!

A bowl of coconut lemongrass curry with cauliflower, zucchini and almonds served with poppadoms and fresh coriander, next to a wooden soup spoon on a purple floral placemat
Coconut lemongrass curry with cauliflower, zucchini, and almonds
A bowl of coconut lemongrass curry with cauliflower, zucchini and almonds served with poppadoms and fresh coriander, next to a wooden soup spoon on a purple floral placemat
Coconut lemongrass curry with cauliflower, zucchini, and almonds

Coconut Lemongrass Curry with Cauliflower & Zucchini

Cook

Total

Yield 4 bowls

Ingredients

Curry

  • 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
  • 1½ Tbsp peanut oil
  • 1 medium brown onion, chopped
  • ½ large head of cauliflower, cut into florets
  • 1 small zucchini, cut into approx 2cm (⅘") thick x 3cm (1⅕") long strips
  • ½ red capsicum, sliced into ½cm (⅕") wide strips
  • 2 tsp ground turmeric
  • ¼ tsp ground chilli
  • 400mL (13.5fl oz) coconut milk
  • 250mL (8.45fl oz) vegetable stock
  • 1½ Tbsp tamari
  • 3 tsp maple syrup
  • 5 small curry leaves
  • 2½ 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

Instructions

  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. 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.
  3. In a small bowl, mix the arrowroot starch and 2½ 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.
  4. 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.

Courses Large Meals

Cuisine Indian

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