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Vegetable Curry with Lemon Grass Rice


1 and 2/3 cups of coconut millk
2 teaspoons of coconut oil
1 and 1/4 cups of vegetable broth
6-8 ounces of Yukon or new potatoes, quartered
4 ounces of baby corn cobs
2 teaspoons of raw/unpasteurized honey
6 ounches of broccoli florets
1 orange, yellow, or red bell pepper, seeded and sliced lengthwise
Sea salt and pepper (optional)

Ingredients for curry paste:

1 red chilli, seeded and chopped
2 green chillis, seeded and chopped
1 stalk of lemon grass, outer leaves removed and lower end (~2 inches) finely chopped
2 shallots, finely chopped
Finely grated rind of 1 lime
2 cloves of garlic, chopped
1 teaspoon of ground coriander
1/2 teaspoon of ground cumin
2 tablespoons of chopped fresh coriander

Ingredients for rice:

8 ounces of jasmine rice, rinsed
1 stalk of lemon grass, outer leaves removed, cut into 3 to 4 pieces


1. Place all ingredients for curry paste into a blender or food processor. Blend into a coarse paste.

2. Heat coconut oil in a large saucepan and sautee the curry paste for 1/2 minutes, stirring constantly. Add coconut milk and vegetable broth and bring to a boil.

3. Reduce heat, add potatoes and summer for approximately 15 minutes. Add sea salt and pepper, to taste, then cook for an additional 2 minutes. Stir in broccoli, bell pepper, and honey, and cook for 2 more minutes until all vegetables are tender.

4. While the vegetables and curry paste are cooking, prepare rice. Put rice into a pot and add lemon grass and 2 cups of water. Bring to a boil, then reduce heat, cover, and allow to cook for 10-15 minutes until all of the water is absorbed - the rice should be tender and slightly sticky. Season with sea salt, if desired, leave it alone for about 5-10 minutes, then fluff lightly with a fork.

5. Remove lemon grass and serve rice with vegetable curry. For presentation, sprinkle dish with chopped fresh coriander.

Enjoy this delicious and healthy vegetable curry with lemon grass rice recipe.


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