This vegan Thai green curry is rich, creamy and full of bold flavours with a kick of heat. It’s a hearty, comforting vegan meal that’s full of vegetables like little potatoes, zucchini, baby eggplant, red bell pepper and spinach. Serve this Thai green curry with rice and fried tofu (or added chickpeas!) for a satiating plant-based meal.
- Wok or large frying pan
- 1/3 cup + 1 2/3 cups coconut cream or full-fat coconut milk
- 1 Tbsp green curry paste
- 2 cloves garlic, minced
- 1-inch knob ginger, julienned
- 1/2 cup white or yellow onion, sliced
- 2 cups vegetable broth
- 1 cup Little Potatoes, quartered
- 1/2 cup zucchini, sliced
- 1/2 cup baby eggplant, sliced
- 1/2 cup red bell pepper, sliced
- 1 tsp sugar
- 1 tsp lemon juice
- 1 cup baby spinach
- 1/2 block extra-firm tofu, cut into strips and fried, optional
- 1 cup cooked chickpeas, optional
- 1/2 cup dried lentils
- (To serve) cooked rice
Over high heat, heat 1/3 cup coconut cream in a wok or large frying pan. Stir often until the coconut cream fully bubbles and the clear coconut oil appears to be separating from the white coconut milk.
Whisk in one tablespoon of green curry paste (adjust based on the strength of your chosen curry paste, one tablespoon could be too spicy for some or not spicy enough for others!)
Add onion, garlic, ginger. Stir and cook for one minute.
Add 1 and 2/3 cups coconut cream, two cups vegetable broth, Little Potatoes, zucchini, baby eggplant, red pepper, sugar, and lemon juice.
Optional: Add one cup cooked chickpeas or 1/2 cup rinsed red lentils.
Bring to a boil over high heat. Turn heat down to medium-high and simmer vigorously for 20 minutes or until vegetables are tender and sauce has thickened.
Add spinach and stir. Optional: Add fried tofu and stir to coat and heat thoroughly.
Taste and adjust seasoning.
Serve with rice.