• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Veggie Inspired logo
  • Home
  • About
  • Recipes
  • Cookbooks
    • The Meatless Monday Family Cookbook
    • The Meat-Free Kitchen
    • Plant-Based Diet Cookbook For Dummies
  • Subscribe
menu icon
go to homepage
  • Recipes
  • About
  • Cookbooks
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About
    • Cookbooks
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Sides

    Vegan Green Curry Vegetables

    Published: Mar 8, 2018 · Modified: Aug 28, 2020 by Jenn Sebestyen

    As an Amazon Associate I earn from qualifying purchases. Please see my Privacy Policy for more details.

    Jump to Recipe Print Recipe
    recipe image for Pinterest

    Fragrant, flavorful and ready in under 30 minutes, this Vegan Green Curry Vegetables recipe is perfect for a weeknight meal.

    Vegetables and rice in a green curry sauce in a black bowl on a blue background.

    A little spicy, a little sweet, super quick, incredibly easy, kid approved, and crazy delicious! Yup, that perfectly describes this gorgeous Vegan Green Curry Vegetables recipe.

    The whole family loves this one!It’s the perfect balance of sweet and spicy to please big and little tastebuds alike.

    Take advantage of some grocery store staples to bring the whole thing together in less than 30 minutes.

    Overhead view of mixed vegetables in sauce topped with fresh spinach and lime wedges.

    Green curry paste ingredients typically include green chilies, garlic, lemongrass, kaffir lime leaf, shallots, cilantro, and thai basil.

    The brand I generally buy doesn’t include cilantro or basil, so the green color isn’t as vibrant as others might be.

    I like to sprinkle chopped cilantro on the dish before serving. And you could certainly add some Thai basil too. I also add turmeric to this recipe which turns it more yellow than green. No matter the color, it’s delicious!

    Some brands of Green Curry Paste do contain fish or shrimp paste, so read your labels before purchasing. Thai Kitchen brand is both vegan and gluten free! (This post is in no way sponsored by Thai Kitchen, it’s just the brand I like to use).

    The difference between green and red curry is mainly the variety of pepper used. A few of the spices can be different as well. Typically green curry is spicier than red curry, but it really depends on the brand of curry paste you use. I find the Thai Kitchen brand that I use to be fairly mild.

    Since our family has two adults and 3 kids, I am always looking for that nice balance of flavor that will please all tastebuds. Three tablespoons of Thai Kitchen Green Curry paste is the perfect amount for our family. It’s gives great flavor, but isn’t overly spicy.

    The addition of coconut milk and a small dash of sweetener in the recipe helps to tone down the spice level as well. If you are more sensitive to spicy foods, start out with 2 tablespoons and adjust as needed. On the other hand, if you are in the more-spice-more-better camp, then by all means, add an extra tablespoon or two.

    Sprig of cilantro on top of curry vegetables and rice.

    I will be the first to admit that this Thai Green Curry Vegetable recipe is totally unauthentic. You already know that I use store bought curry paste. And now I’m fessing up that I use a bag of frozen mixed vegetables. I like the one that has corn, green beans, peas, and carrots. Trader Joe’s carries an organic one called the Organic Foursome.

    I use frozen mixed vegetables in my Easy Minestrone Soup, too, and I go into detail about why I love them in that post. Bottom line – they’re quick, easy, nutritious, and delicious.

    While they might not be the traditional vegetables you’d find in authentic Thai Curry, they work really well here and they allow you to have dinner on the table in less than 30 minutes! Bonus, these are veggies my kids all love.

    Feel free to add some fresh chopped red bell pepper, broccoli, or zucchini if you desire. All would be great in this dish.

    Side note: because I’m all about the quick and easy, I almost always pair it with quick cook brown rice. It cooks in just 10 minutes (some brands are even less) and you can easily make that while the curry simmers.

    Two forks rest on the side of a bowl of mixed vegetables and rice.

    More Vegan Curry Recipes

    • Red Curry Thai Noodle Soup
    • Sweet Potato Curry
    • Cashew Curry Sauce
    • Curry Quinoa Salad

    I hope you love this recipe as much as we do! If you tried it, please use the rating system in the recipe card and leave a comment below with your feedback.

    Be sure to sign up for my FREE Newsletter to be the first to get my NEW recipes! You can also follow me on Instagram, Facebook, and Pinterest.


    For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!

    Overhead view of a bowl of mixed vegetables in Thai Green Curry sauce with rice. Sprig of cilantro on top and two lime wedges on the side.

    Vegan Green Curry Vegetables

    Fragrant, flavorful and ready in under 30 minutes. Perfect for a weeknight meal.
    5 from 4 votes
    Print Pin Rate
    Course: Entrées
    Cuisine: American, Thai
    Diet: Gluten Free, Vegan
    Prep Time: 5 minutes
    Cook Time: 25 minutes
    Total Time: 30 minutes
    Servings: 6
    Calories: 169kcal
    Author: Jenn Sebestyen

    Ingredients

    • ¼ cup low sodium vegetable broth alternatively, you can use 1 tbsp oil
    • 1 onion diced
    • 3 cloves garlic minced
    • 3-4 tablespoons Thai green curry paste*
    • 1 can (15 oz no salt added diced tomatoes
    • 1 can (15 oz) lite coconut milk alternatively, you can use full fat coconut milk. Your final dish will be creamier, but the coconut flavor will be much more pronounced
    • 1 teaspoon salt
    • ½ teaspoon turmeric
    • 1 package (16 ounces) frozen mixed vegetables
    • 1 can (15 ounces) cooked chickpeas or 1 ½ cups cooked chickpeas
    • squeeze of fresh lime juice
    • ¼-1/2 cup low sodium vegetable broth if needed, to thin
    • handful fresh spinach
    • chopped cilantro for garnish, if desired
    • chopped peanuts for garnish, if desired

    Instructions

    • Heat ¼ cup vegetable broth (or 1 tablespoon oil) in a large skillet over medium heat. Add the chopped onion and sauté 4 to 5 minutes until softened. Add the garlic and sauté 1 minute. 
    • Add the Thai green curry paste and stir well to incorporate. 
    • Add the diced tomatoes, coconut milk, salt, turmeric, mixed vegetables, and chickpeas. Stir to combine. Raise heat to bring to a low boil, then turn down heat to medium-low and simmer for 15 minutes.
    • Add a squeeze of fresh lime juice (about ¼ of a lime) and stir.
    • Optional: If you want a thinner sauce, add ¼ to ½ cup of vegetable broth. 
    • Right before serving, stir in a handful of fresh spinach.
    • For serving: garnish with chopped cilantro and chopped peanuts, if desired, and serve with cooked rice or noodles.

    Notes

    *I use Thai Kitchen Thai Green Curry Paste. It is fairly mild with just a hint of heat.  3 tbsp is the perfect amount of flavor/heat for my kids (which do like spicy foods). I can’t vouch for any other brands, which may be spicier. If you use a different brand, proceed with caution…especially if you are feeding children. Start with just 1-2 tbsp and add more after tasting.
    ~Nutrition facts calculated for vegetables only. This does not include any rice or noodles for serving.

    Nutrition

    Calories: 169kcal | Carbohydrates: 26g | Protein: 6g | Fat: 5g | Saturated Fat: 4g | Sodium: 426mg | Potassium: 332mg | Fiber: 6g | Sugar: 9g | Vitamin A: 1700IU | Vitamin C: 21.5mg | Calcium: 70mg | Iron: 2mg

    Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.

    Tried this Recipe? Tag me Today!Mention @Veggie_Inspired or tag #VeggieInspired!

    More Sides

    • Garlic Herb Seasoned Roasted Chickpeas
    • Vegan Molasses Oatmeal Bread
    • Smoky Tempeh Bacon
    • Vegan Green Bean Casserole
    1.2K shares
    • Share
    • Tweet

    Reader Interactions

    Comments

    1. Jacolette4184@gmail.com says

      April 30, 2021 at 7:54 am

      Can this thai veggie curry be frozen and heated up?

      Reply
      • Jenn Sebestyen says

        April 30, 2021 at 9:52 am

        Yes! It should keep well for up to 3 months. Enjoy!

        Reply
    2. Terri Edwards says

      May 01, 2018 at 6:00 pm

      We LOVE Thai food and this recipe looks terrific. Thanks for the inspiration!

      Terri

      Reply
      • Jenn S. says

        May 01, 2018 at 9:44 pm

        Thanks, Terri! I hope you love it. Enjoy!

        Reply
    3. Hope says

      April 05, 2018 at 10:11 pm

      What a healthy and tasty looking weeknight meal and ready in under 30 min – even better! Green Curry is one of my favourite Thai dishes!5 stars

      Reply
      • Jenn S. says

        April 07, 2018 at 12:32 pm

        Thank you, Hope! Enjoy!

        Reply
    4. Leslie says

      April 05, 2018 at 6:00 pm

      Beautiful photos. No shame in using good quality prepared or frozen ingredients. It just makes it that much easier to put a tasty and satisfying dish on the table for your family!5 stars

      Reply
      • Jenn S. says

        April 05, 2018 at 8:25 pm

        YES, absolutely this! And thank you!

        Reply
    5. Shashi at SavorySpin says

      April 05, 2018 at 5:39 pm

      Love your use of frozen veggies in this flavor packed curry. They are often my go-to too!

      Reply
      • Jenn S. says

        April 05, 2018 at 8:25 pm

        Such a time saver and just as delicious! Thanks, Shashi!

        Reply
    6. Emily says

      April 05, 2018 at 5:33 pm

      My husband loves Thai food. I will have to make this recipe for him!5 stars

      Reply
      • Jenn S. says

        April 05, 2018 at 8:24 pm

        Excellent. I hope you both love it!

        Reply
    7. Monica | Nourish & Fete says

      April 05, 2018 at 5:11 pm

      I absolutely love this for a healthy, quick weeknight meal! And I, for one, am all about using the frozen veggies – so much better than having to chop so much that you kind of want to give up on the whole thing!5 stars

      Reply
      • Jenn S. says

        April 05, 2018 at 8:24 pm

        Yes, gotta take those shortcuts when you can! Thanks, Monica!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Jenn Sebestyen of Veggie Inspired

    Hi, I'm Jenn! This is where I share delicious plant based recipes for the whole family. I love to cook; I can read cookbooks like novels; and I enjoy experimenting in the kitchen by making standard American favorites healthier.

    More about me →

    Order your copy today!

    The Meatless Monday Cookbook Cover

    St. Patrick's Day

    • Vegan Green Goddess Dip
    • Easy Homemade Guacamole
    • Creamy Vegan Potato Soup
    • Vegan Quinoa Salad

    Top Rated

    • Garden Veggie Pasta
    • Veggie Cream Cheese
    • BBQ Chickpeas Sandwiches
    • Vegan Cinnamon Cookies

    Featured In

    As featured in collage.

    Footer

    ↑ back to top

    • Privacy Policy
    • Accessibility Statement
    • Nutrition Disclaimer
    • Copyright Statement

    • Sign Up Now for the latest FREE recipes

    • Contact
    • Work With Me
    • Publicity and Press

    Copyright © 2023 Veggie Inspired, LLC

    1167 shares