Vegan Green Curry Vegetables
Fragrant, flavorful and ready in under 30 minutes. Perfect for a weeknight meal.
Servings: 6
Calories: 280kcal
Equipment
Ingredients
- 1 can (15 oz) full fat coconut milk divided
- 1 onion diced
- 3 cloves garlic minced
- 3-4 tablespoons Thai green curry paste
- 1 teaspoon salt
- ½ teaspoon turmeric
- ¼ teaspoon black pepper
- 1 can (15 oz) diced tomatoes
- 1 package (16 oz) frozen mixed vegetables
- 1 can (15 oz) cooked chickpeas drained and rinsed, or 1 ½ cups cooked chickpeas
- handful fresh spinach
- squeeze of fresh lime juice
- ¼-1/2 cup low sodium vegetable broth if needed, to thin
- chopped cilantro for garnish, if desired
- chopped peanuts for garnish, if desired
Instructions
- Heat ¼ cup of the coconut milk in a large skillet over medium heat. Add the chopped onion and sauté 4 to 5 minutes until softened.
- Add the garlic, Thai green curry paste, turmeric, salt, and pepper and stir well to incorporate. Sauté 1 to 2 minutes until fragrant.
- Add the diced tomatoes, mixed vegetables, chickpeas, and remaining coconut milk. Stir to combine. Raise heat to bring to a low boil, then turn down heat to medium-low and simmer for 15 minutes.
- Stir in a handful of fresh spinach.
- 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.
- For serving: garnish with chopped cilantro and chopped peanuts, if desired, and serve with cooked rice, noodles, or naan.
Notes
~ 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.
~ 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.
~ 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.
*I use Thai Kitchen Thai Green Curry Paste. It is fairly mild with just a hint of heat. 3 tablespoons is the perfect amount of flavor/heat for my kids. 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 tablespoon(s) and add more after tasting.
~Nutrition facts calculated do not include any garnishes or rice for serving.
~Nutrition facts calculated do not include any garnishes or rice for serving.
Nutrition
Calories: 280kcal | Carbohydrates: 29g | Protein: 8g | Fat: 14g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Sodium: 726mg | Potassium: 345mg | Fiber: 8g | Sugar: 8g