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Sunshine In a Bowl: Yellow Coconut Lemongrass Curry

Bowl of warming yellow coconut curry sauce with zucchini, broccoli, string beans, sweet potatoes.
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This sunshine coconut lemongrass curry is as beautiful as it is healthy. The sauce is infused with curry powder, lemongrass, garlic and ginger which are anti-inflammatory. This recipe gives you the option to cut the fat of the coconut milk by using half oat milk. 

Ingredients

Scale
  • Two small purple potatoes, peeled and cut into thin slices or half moons (about 2 cups)
  • 1 1/2 cups string beans or haricot verts (6 ounces)
  • 1 1/2 cups broccoli florets 
  • 1 small or 1/2 large zucchini, sliced into half moons (about 1 1/2 cups)
  • 1/2 large red or yellow onion, diced (about 1 cup)
  • 2 teaspoons coconut oil
  • 2 cloves garlic, minced
  • 1 tablespoon of lemongrass paste OR 1 stalk of lemongrass, outer hard layers peeled, core discarded 
  • 1-inch knob fresh ginger, peeled, grated
  • 1 tablespoon yellow curry powder 
  • 1/2 cup water
  • OPTIONAL: 1 jalapeño, thinly sliced
  • 2 cups full fat coconut milk OR replace 1 cup with oat milk (see notes)
  • 2 teaspoons tamari
  • 2 tablespoons fresh lime juice 
  • sea salt, to taste 
  • Optional: A protein. Mix in garbanzo beans, shrimp or grilled chicken. 

Instructions

Sauce on the side method: 

  • In a medium saucepan, combine the oil, onion, garlic, lemongrass paste or lemongrass, ginger and curry powder over medium heat. (If you like a spicy curry, add the sliced jalapeños). Sauté for 5 minutes, stirring frequently. 
  • Add the coconut milk (and oat milk if using) and 1/2 cup water. Bring mixture to a boil and let simmer for 10 minutes. Remove from heat. Fold in lime juice and tamari. Add additional salt if desired. 
  • While the curry mixture is cooking, steam vegetables. Steam potatoes separately. Potatoes will take about 10 minutes and broccoli, zucchini and strignbeans will take 3-5 minutes depending on desired level of tenderness. 
  • When vegetables are done, divide into four bowls, add desired amount of sauce and add preferred protein. 

Vegetables cooked in sauce method: 

  • In a large pot, 
  • In a medium saucepan, combine the oil, onion, garlic, lemongrass paste or lemongrass, ginger and curry powder over medium heat. (If you like a spicy curry, add the sliced jalapeños). Sauté for 5 minutes stirring frequently. 
  • Add sweet potatoes and sauté for another 5 minutes. 
  • Add broccoli, string beans, and zucchini and sauté for 3 minutes. 
  • Stir in the milk (either the full fat coconut milk or the half coconut milk/half oat milk mixture) and 1/2 cup of water. Bring to a boil and then lower heat to medium low and let simmer for 10 to 15 minutes. 
  • Fold in tamari and lime juice. 
  • Mix in cooked protein (garbanzo beans, tofu, chicken or shrimp). 
  • Divide mixture evenly between four bowls. 
  • Serve over brown or black rice if desired. 

Notes

  • If you want to bring down the fat content, I recommend replacing half the milk with oat milk instead of using light coconut milk. Using oat milk will maintain the sauce mixture’s thickness.
  • This recipe would taste great with garbanzo beans, tofu or shrimp. 
  • Serve over black forbidden rice or brown rice.
  • The calorie information is for the coconut/oat sauce mixture and does not include the addition of the rice or a protein. Calorie information is for 1/2 cup of sauce plus vegetable mixture. 

Nutrition

Find it online: https://eatbeautifullyblog.com/sunshine-in-a-bowl-coconut-lemongrass-curry/