Best Fresh Ginger Substitutes in Creamy Coconut Chickpea Curry
This recipe calls for 30 g fresh ginger, grated. If you're out of fresh ginger or need to adapt the recipe, here are 4 tested substitutes - each with a quantity guide and notes on how it changes the dish.
About This Substitution
Role in this recipe: Heat, aromatic warmth, brightness
When fresh ginger isn't available.
4 Substitutes for Fresh Ginger in Creamy Coconut Chickpea Curry
1. Ground ginger
Ratio: 1/4 tsp ground per 1 tsp fresh grated
Earthier and less bright than fresh - perfectly fine in long-cooked dishes like curries and stews.
2. Frozen ginger (grated from frozen)
Ratio: 1:1
Frozen ginger grates beautifully and has the same flavour as fresh - the best substitute by far.
3. Ginger paste (jar)
Ratio: 1 tsp paste per 1 tsp grated fresh
Very convenient and reasonably close in flavour - quality varies by brand.
4. Galangal
Ratio: 1:1
A related root with a more piney, citrusy flavour - works in Thai dishes but noticeably different.
View the Full Recipe
See the complete Creamy Coconut Chickpea Curry recipe for British kitchens with gram measurements and °C temperatures.
Other Recipes Using Fresh Ginger
Want to understand why substitutions work?
Our Cook Like A Pro video course teaches the underlying techniques - so you can confidently adapt any vegan recipe to what's in your fridge.
Explore the course Back to recipe