Easy Vegan Green Curry Vegetables

A little spicy, a little sweet, quick and easy, kid approved, and most importantly, delicious! Yup, that perfectly describes this gorgeous Vegan Green Curry recipe with mixed vegetables and chickpeas.

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.

Ingredient notes and substitutions

Aromatics ~ Onions and garlic make everything better. You could also add some fresh minced ginger if you like.

Green curry paste ~ Ingredients in Thai green curry paste typically include green chilies, garlic, lemongrass, kaffir lime leaf, shallots, cilantro, and Thai basil.

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

Some brands of green curry paste do contain fish sauce 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).

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.

If you are more sensitive to spicy foods or if you are using a brand of curry paste that has more spicy heat, 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.

Spices ~ I like to add a little turmeric to this dish. You can leave it out of if you don’t have it. And, of course, salt and pepper is always a must.

Coconut milk ~ Coconut milk is traditional in Thai curries. It creates a rich, creamy texture in the sauce. It also has a slightly sweet flavor and tones down the spicy heat of the curry paste.

The spices need to be sautéed in a bit of fat to bring out their full flavor. Using coconut milk works beautifully and eliminates the need for oil. Use just about ¼ cup for this and add the rest when you add the tomatoes and vegetables.

While full fat coconut milk is preferred, light coconut milk will work in a pinch. The full fat version will impart more of a coconut flavor, which complements the curry taste well. If you prefer less coconut flavor, use a light version.

Tomatoes ~ A can of diced tomatoes lends a bit of acidity to the curry.

Broth ~ A little vegetable broth thins the sauce, if needed. I find sometimes I don’t need it – it depends how juicy my can of diced tomatoes is.

Vegetables ~ I will be the first to admit that this Thai Green Curry Vegetable recipe is totally unauthentic. In addition to store-bought curry paste, 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 article. 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, green bell pepper, eggplant, broccoli, or zucchini if you desire. All would be great in this dish.

You could also throw in some canned Asian vegetables, like bamboo shoots. Drain them first.

Chickpeas ~ I throw in a can of drained chickpeas for some healthy plant protein. You could add baked tofu or pan fried tofu or your favorite store-bought vegan chicken.

Extras ~ Sometimes I add a few dashes of soy sauce or tamari to deepen the savory umami flavors of the vegan green curry.

A squeeze of fresh lime juice stirred in at the end brightens everything up.

I like to sprinkle chopped cilantro on the dish before serving. And you could certainly add some Thai basil too.

Some chopped peanuts is a nice touch as well.

How to make the recipe

Sauté the onions in a splash of coconut milk until soft and translucent (1).

Add the garlic, green curry paste, turmeric, salt and pepper. Stir well to combine. Sauté for a couple minutes until fragrant (2).

Add the diced tomatoes, chickpeas, mixed veggies, and coconut milk (3). Stir well and simmer for about 15 minutes.

Add the fresh baby spinach, stir, and cook another 1 to 2 minutes (4).

How to serve

I love serving this vegan green curry with a side of rice. Trader Joe’s sells frozen Jasmine rice that is so convenient! Regular white rice or brown rice will work as well as Basmati rice.

Instead of rice, you could serve it up with quinoa, rice noodles, or warm naan.

Pro tips and tricks

~ Use coconut milk to sauté the onion, garlic, curry paste, and spices. The fat in the coconut milk releases the natural oils in the spices and will bring out the best flavor. This eliminates the need to add extra oil to the dish for sautéing.

~ Use full fat coconut milk for best texture and flavor. It provides richness and a slight sweetness that perfectly balances the dish.

~ Use less curry paste for a mild spicy heat, use more if you like it hotter. Every brand of curry paste has differing heat levels. If you’re worried about the spice, start with less and add more as needed.

~ Be sure to drain and rinse the chickpeas before adding to the skillet. Substitute baked tofu for the chickpeas if you prefer, but add it at the end with the spinach and stir to heat through.

~ Serve with rice, noodles, or naan for a complete meal.

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