If you’re craving a vibrant, aromatic dish that’s both nourishing and packed with flavor, this vegan green curry recipe is your new go-to meal. Inspired by traditional Thai cuisine, this curry blends fresh green chilies, fragrant herbs, and creamy coconut milk to create a luscious sauce that perfectly complements an array of colorful vegetables.
Whether you’re a seasoned vegan or just looking to add more plant-based meals to your repertoire, this recipe offers a delicious balance of heat, creaminess, and herbal brightness that will satisfy your palate.
Easy to customize and quick to prepare, this vegan green curry is perfect for weeknight dinners or impressing guests with an exotic homemade meal. Plus, it’s gluten-free and free from any animal products, making it suitable for many dietary preferences.
Pair it with steamed jasmine rice or your favorite grain, and you have a wholesome, comforting dish that’s bound to become a household favorite.
Why You’ll Love This Recipe
This vegan green curry recipe stands out for its incredible flavor, simplicity, and versatility. The rich coconut milk base combined with fresh green curry paste creates a creamy and spicy sauce that clings beautifully to tender vegetables.
It’s packed with nutrients and fiber from the colorful vegetables, making it both healthy and satisfying.
Another reason to love it? It’s highly adaptable.
You can swap in your favorite vegetables or add tofu for an extra protein boost. It comes together quickly, making it ideal for busy evenings without sacrificing taste.
Plus, it’s a fantastic way to introduce yourself or your family to Thai flavors in a vegan-friendly way.
Ingredients
- 2 tablespoons green curry paste (ensure vegan-friendly)
- 1 can (14 oz) coconut milk (full fat for creaminess)
- 1 tablespoon coconut oil or vegetable oil
- 1 medium</strong onion, sliced
- 3 cloves</strong garlic, minced
- 1 thumb-sized</strong piece fresh ginger, grated
- 1 cup</strong broccoli florets
- 1 cup</strong sliced bell peppers (red or yellow)
- 1 cup</strong snap peas or green beans
- 1 medium</strong zucchini, sliced
- 1 medium</strong carrot, sliced thin
- 1 block (14 oz)</strong firm tofu, pressed and cubed (optional)
- 2 tablespoons</strong soy sauce or tamari (for gluten-free)
- 1 tablespoon</strong maple syrup or other sweetener
- Juice of 1 lime
- Fresh basil or Thai basil leaves for garnish
- Fresh cilantro for garnish (optional)
- Cooked jasmine rice or brown rice, to serve
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
- 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.
- 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.
- Add green curry paste: Stir in the green curry paste and cook it with the aromatics for 1-2 minutes to release the flavors.
- 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.
- 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.
- 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.
- Finish with lime juice: Remove from heat and stir in fresh lime juice to brighten the flavors.
- 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
| Nutrient | Amount per Serving |
|---|---|
| Calories | 320 kcal |
| Protein | 12 g |
| Fat | 22 g |
| Carbohydrates | 20 g |
| Fiber | 5 g |
| Sugar | 7 g |
| Sodium | 600 mg |
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!
📖 Recipe Card: Vegan Green Curry
Description: A creamy and spicy vegan green curry packed with fresh vegetables and fragrant herbs. Perfect for a quick and healthy weeknight dinner.
Prep Time: PT15M
Cook Time: PT25M
Total Time: PT40M
Servings: 4 servings
Ingredients
- 1 tablespoon coconut oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons green curry paste (vegan)
- 1 can (400ml) coconut milk
- 1 cup vegetable broth
- 1 medium zucchini, sliced
- 1 red bell pepper, sliced
- 1 cup snap peas
- 1 block (14 oz) firm tofu, cubed
- Fresh basil leaves for garnish
- Salt to taste
Instructions
- Heat coconut oil in a large pan over medium heat.
- Add onion, garlic, and ginger; sauté until fragrant.
- Stir in green curry paste and cook for 1 minute.
- Pour in coconut milk and vegetable broth; bring to a simmer.
- Add tofu and vegetables; cook until tender, about 15 minutes.
- Season with salt to taste.
- Garnish with fresh basil leaves and serve hot.
Nutrition: Calories: 320 kcal | Protein: 15 g | Fat: 22 g | Carbs: 18 g
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