Vegan Green Curry
Craving something comforting yet exotic? This flavorful vegan green curry loads fresh vegetables and a fragrant homemade Thai-style paste into creamy coconut milk, ready in about 40 minutes.
Ingredients
For the curry paste:
- 1 stalk lemongrass
- 1 green chili chopped
- 1 onion chopped
- 4 cloves garlic
- 1 Tbsp ginger chopped
- ½ cup cilantro chopped
- ½ cup fresh basil
- ½ tsp ground cumin
- ½ tsp ground white pepper
- ½ tsp ground coriander
- 3 tsp soy sauce
- 2 tsp lime juice
- 1 tsp brown sugar
- 4 Tbsp coconut milk
- 1 tsp salt
For the curry:
- 4 cups cauliflower grated, rice size
- 1 red onion chopped
- 4 cloves garlic minced
- 1 head broccoli chopped
- 2 carrots sliced
- 1 zucchini chopped
- 2 cups green beans chopped
- salt to taste
- ground black pepper to taste
- 1 Tbsp coconut sugar or regular sugar
- 2 cups coconut milk canned
- 3 Tbsp cilantro chopped
- ½ lime
Instructions
- To make the curry paste, add all the paste ingredients to a blender and pulse until you have a smooth paste.
- Add the coconut oil to a skillet over medium heat.
- Add about 2 Tbsp of the curry paste and fry it, stirring it into the coconut oil for about 1 minute.
- Add the chopped onion and cook until translucent.
- Add the garlic and continue cooking.
- Add the broccoli, cauliflower, green beans, carrots, and zucchini.
- Add the salt, black pepper, and coconut sugar, and stir everything together. Reduce the heat to medium and cook, stirring, until the carrots are tender-crisp, about 15 minutes.
- Add the coconut milk, stir, then let it simmer for about 5 minutes. Squeeze the lime over the top, stir, and remove from heat.
- Top with chopped cilantro and enjoy.
Notes
The paste recipe makes more than you need for a single curry, so freeze the extra in an ice cube tray for quick weeknight meals. Store leftover curry in an airtight container in the fridge for up to 3 days.