Vegan Thai green curry

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This mild vegan Thai green curry with British vegetables is a perfect easy weeknight meal. With plenty of flavor and tasty veg, this is a guaranteed winner!

Prep Time15

Cook Time15

Course: Dinner, Main Course

Cuisine: British, International, Thai

Keyword: aubergine, broccoli, carrots, coconut milk, curry, green curry paste

Servings:

Calories: 552kcal

Author: Tonje

Cost: Cheap

Ingredients

Curry paste

2 green chilies seeds removed
2 stalks lemongrass remove the outer leaves, only use the soft middle
2 garlic cloves
1 teaspoon cumin
6 dry kaffir lime leaves
3 small shallots or 1.5 regular sized
2 cm piece of ginger
some fresh coriander, stems included
juice from ½ lime
1 teaspoon soy sauce
1 teaspoon vegetable oil

Curry

800 ml coconut milk 2 tins
2 carrots, sliced into thin discs
1 broccoli, cut into florets
1 aubergine, diced
1 yellow pepper
50 g frozen spinach

Optional

3 tablespoon curry paste unless making the one above
rice or noodles, to serve
fresh coriander, lime and chili, to serve

Instructions

Peel and roughly chop all ingredients for the curry paste. Add to a food processor, and process until very finely minced or smooth. Set aside for later.
In a large pot, heat up a teaspoon of water or oil, and add diced aubergine. Cook for a few minutes until it softens.
Add carrots, yellow onion and broccoli. Stir to combine and sautee for 2 minutes, until the vegetables have warmed slightly.
Pour coconut milk over the vegetables, and add the curry paste. Cover with a lid, and leave to cook for a few minutes. Taste the sauce, and add salt, pepper or more curry paste if necessary. Add the frozen spinach.
Cook until the vegetables have reached your desired texture. It will need about 4-5 minutes if you want your vegetables a bit crunchy, or about 12 minutes if you want them all really soft and mushy. It's up to your preference!
Serve with cooked rice or noodles

Notes

This recipe is naturally vegan, dairy free and gluten free.

Try other ingredients

Curries are perfect for using up leftovers and whatever's in your fridge or freezer. I would absolutely love these flavors with more peppers, cauliflower, mangetout, sugar snap peas, baby corn, mushrooms, pak choi, tofu, courgette, chickpeas and sweet potatoes. You could also add cooked meat, or vegetarian meat substitutes.

Use store bought curry paste

This recipe is great even if you want to use store bought curry paste instead of making your own. Keep in mind that different brands will have various amounts of spice, so add one tablespoon at a time to make sure you don't overdo it. Also be aware that some brands use fish sauce in their curry paste, which would make this dish non vegan.

Storage

You can store this dish in the fridge in an airtight container for up to 3 days. You can also freeze and reheat leftover curry, but keep in mind that coconut milk tends to separate when thawed, so although it is perfectly safe to eat, it might be a bit gritty and look a bit funny.

Double the portion of curry paste, and freeze half of it until the next time you want to make a curry. You can then either thaw it beforehand, or even add it straight to your curry from frozen.

Nutrition