Lemongrass and Ginger Noodle Curry

Laura Clarke, Wellbeing & Health Coach

Cooking time: 30 minutes

A bit of spice never goes amiss, and this colourful curry courtesy of @lucyandlentils is a treat for your eyes, your tastebuds, and your brain. It also takes less than 30 minutes, and is vegan to boot.

Why is it good for my brain?

Why is it good for my brain?

Ginger is antiviral (perfect for warding off colds), helps reduce oxidative stress and inflammation and can help to improve reaction time and working memory. Lemongrass has been studied for its effects on patients with Alzheimer's and can help to reduce anxiety. Meanwhile, two kinds of peppers deliver antioxidants and a huge amount of vitamin C.

"Boom! The perfect mid-week curry recipe!" - Lucy



For the stock

  • 1 white onion
  • 3 cloves garlic

  • 1 thumb size piece of ginger

  • 1 fresh lemongrass stalk (sub for two dried)

  • 1 400g tin full fat coconut milk

  • 1 tbsp tamari (gluten free soy sauce)

  • 700ml veg stock

  • 2 tsp turmeric

  • 1 pack udon noodles (sub for glass or flat noodles)


  • 1 courgette

  • 1 bulb pak choi

  • 1 red pepper

  • 1 yellow pepper


  • 1 lime quartered

  • 1 tbsp sesame seeds






  • Finely chop the onion, fry in a little sesame oil, then add the finely chopped chilli and grated ginger

  • After around 5 minutes of frying, add the minced garlic and fry for a further 1 minute

  • Slice the peppers and courgette then pop them in the frying pan with the tamari, turmeric and lemongrass and allow to fry for a further 5 minutes before adding the 700ml stock then bring to a simmer for around 10 minutes

  • Take off the high heat, then add the coconut milk, noodles and pak choi, pop a lid on top and allow to steam for around 5 minutes

  • Serve up with sesame seeds and a wedge of lime and enjoy!


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