Add the oil to a large saucepan, let it get hot on medium heat. Add all the minced garlic and ginger to the oil, saute for 1 minute till fragrant. Add the turmeric powder and chopped vegetables, and cook for 5-7 minutes, stirring occasionally.
Stir occasionally for about 5 minutes.
Add the lemongrass, coconut milk, and vegetable stock and bring to a boil. Lower the flame, cover, and let it simmer for 30-35 minutes or until all the vegetables are cooked.
Remove lemongrass stalks using tongs, and garnish with any herbs you'd like. Serve hot, over rice or noodles.
Recipe Note
Convert this into a meat-based dish by adding chopped pieces of boneless chicken. Fry the chicken for 4-5 minutes before adding the vegetables.
