Vegan Green Vegetable Curry
December 10, 2018
Hi folks! It’s the start of a new crazy December week, and I’m back with another simple recipe for you. I was craving something very vegetable-heavy the other day but didn’t want to settle for roasted veggies (another go-to). I had recently picked up some Thai Kitchen brand green curry paste, so I wanted to try it out and make a Thai-inspired, vegan green vegetable curry.
You can use whatever veggies suit your fancy, though I will suggest broccoli doesn’t go with this particular dish. I used what we had in the fridge and pantry already, so onions, red bell peppers, carrots, garlic, zucchini, and watercress.Â
If you love Thai restaurants like me, you probably have experience eating authentic Thai curries. Sometimes I order red curries and more rarely green varieties. The main differences between red curry and green curry are the colors and the ingredients that go into them. Red curry uses dry red chilies as a base, while green paste requires green chilies. The flavors are also different due to this.
Surprisingly, my kids loved this vegan green vegetable curry even though they normally refuse to eat zucchini or bell peppers. Chickpeas would be a nice addition to this as well. This recipe can be whatever you make it! There’s no substitute for the curry paste, though.
**This is a Thai-inspired dish using store-bought green curry paste; I’m not claiming that this is an authentic Thai recipe.Â
Thai Green Vegetable Curry
Ingredients
- 3 T coconut oil
- 1 large sweet or yellow onion chopped
- 1 red bell pepper deseeded and thinly sliced or chopped
- 1 zucchini halved and sliced
- 2 carrots diced
- 3 cloves garlic minced
- 1 tsp ginger powder
- 1 Tbs soy sauce
- 2 Tbs green curry paste (I used Thai Kitchen brand)
- 1 14.5 oz can full fat coconut milk
- 2 cups fresh spinach or watercress
- 1 Tbs fresh lime juice
- 1/4 tsp salt to taste
- 2 cups cooked basmati rice
- chopped cilantro
Instructions
- **For the rice, you may use bagged, pre-cooked rice or make your own. My favorite way is by using my instant pot. 1 cup rice, 1 1/4 cup water, high pressure for 1 minute and let natural pressure release for 10 minutes. Easy peasy.
- Heat oil in large wok or pan on medium. Add onion, bell pepper, and carrots and saute for 5 minutes stirring occasionally. Add garlic and zucchini and saute 5 minutes more. Reduce heat to med-low and add the curry paste, soy sauce, and ginger powder and stir, cooking for 1 minute. Pour in the coconut milk and greens and simmer for 4 minutes. Finish off with lime juice and salt. Serve over rice with a lime wedge and chopped cilantro.
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