Vegan Green Curry Recipe Easy, Flavorful, and Healthy

Equipment

• Large skillet or wok
• Cutting board and sharp knife
• Wooden spoon or silicone spatula
• Measuring spoons and cups
• Grater (for ginger)
• Colander (for rinsing vegetables)
• Rice cooker or pot (for cooking rice)

Instructions

1. Prepare the tofu (if using): Press the tofu for 15-20 minutes to remove excess water. Then cut it into bite-sized cubes. In a dry skillet over medium heat, lightly brown the tofu cubes on all sides; remove and set aside.
2. Sauté aromatics: Heat the coconut oil in a large skillet or wok over medium heat. Add sliced onion and cook for 3-4 minutes until softened. Add minced garlic and grated ginger, stirring for another minute until fragrant.
3. Add green curry paste: Stir in the green curry paste and cook it with the aromatics for 1-2 minutes to release the flavors.
4. Incorporate coconut milk: Pour in the can of coconut milk and stir well to combine with the curry paste, creating a smooth sauce. Bring it to a gentle simmer.
5. Add vegetables: Add broccoli, bell peppers, snap peas, zucchini, and carrots to the skillet. Stir to coat the veggies in the curry sauce. Cover and simmer for 8-10 minutes until vegetables are tender but still crisp.
6. Return tofu to pan: Gently fold the browned tofu cubes into the curry. Add soy sauce and maple syrup, stirring to incorporate. Simmer for another 2-3 minutes for the flavors to meld.
7. Finish with lime juice: Remove from heat and stir in fresh lime juice to brighten the flavors.
8. Serve: Spoon the vegan green curry over cooked jasmine or brown rice. Garnish with fresh basil and optional cilantro for a burst of herbal freshness.

Tips & Variations

Tip: Use fresh green curry paste for the best flavor, or make your own at home to control the heat and ingredients.

You can easily swap the vegetables based on what you have on hand—eggplant, baby corn, mushrooms, or even kale work beautifully in this curry. For extra protein, chickpeas or tempeh are delicious alternatives to tofu.

If you prefer a milder curry, reduce the amount of green curry paste or add more coconut milk to tone down the heat. For a richer texture, add a splash of coconut cream before serving.

To make this recipe nut-free, avoid any garnishes like crushed peanuts and use soy sauce or tamari instead of fish sauce substitutes.

Nutrition Facts

Serving Suggestions

This vegan green curry pairs wonderfully with steamed jasmine rice or brown rice, which soaks up the savory sauce perfectly. For a low-carb option, serve with cauliflower rice or quinoa.

Complement the meal with a fresh side salad or light cucumber salad to balance the spice and creaminess. You can also serve it alongside spring rolls or a simple stir-fried vegetable dish for a more elaborate Thai-inspired dinner.

Don’t forget to garnish with fresh herbs and a squeeze of lime for that authentic flavor burst!

For more delicious vegan recipes, check out our Vegetarian Date Cake Recipe: Moist, Easy, and Delicious for dessert inspiration, or try the Veg Recipes for Slow Cooker: Easy, Tasty Meal Ideas for effortless meal prep.

If you love bread, the Vegan Bread Machine Recipe for Soft, Delicious Loaves is a must-try!

Conclusion

This vegan green curry recipe is a fantastic addition to any plant-based kitchen, offering a perfect blend of heat, creaminess, and fresh vegetable goodness. It’s simple enough for a weeknight meal yet impressive enough to serve guests.

The adaptable nature of this curry makes it easy to customize with your favorite veggies or proteins, ensuring it never gets boring. Plus, the nourishing ingredients make it both a tasty and wholesome choice.

Cooking this dish brings the vibrant flavors of Thai cuisine right into your home, proving that vegan meals can be just as rich and satisfying as any traditional curry. Give it a try, and don’t forget to explore other flavorful vegan recipes on our site to continue your culinary adventure!

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