Vegan Green Curry with Vegetables
This vibrant green curry is packed with fresh vegetables and a rich, aromatic coconut milk base. It's a comforting and flavorful dish that comes together quickly for a satisfying weeknight meal.
An original recipe by Forkin
- Total time
- 45 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 764 kcal
Allergen information: may contain crustaceans, fish, gluten, and soy. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 1 tbspcoconut oil
- 3 tbspgreen curry paste, vegan
- 800 mlcoconut milk, full-fat
- 120 mlvegetable broth
- 1 pcsbell pepper, sliced, any color
- 1 pcszucchini, halved and sliced
- 2 cupbroccoli, cut into florets
- 1 cupbamboo shoots, drained and sliced
- 2 tbsplime juice, freshly squeezed
- 1 tbspsoy sauce, or tamari for gluten-free
- 1 tspbrown sugar
- 4 cupcooked rice, for serving
garnish
- 0.25 cupfresh basil, chopped
Equipment
large pot · measuring cups · knife · cutting board · measuring spoons
The method
Step by step
- 1
Heat the coconut oil in a large pot or Dutch oven over medium heat.
About 1 min
- 2
Add the green curry paste and cook for 1-2 minutes, stirring constantly, until fragrant.
About 2 min
Cook’s note: Cooking the paste helps release its full aroma and flavor.
- 3
Pour in the coconut milk and vegetable broth, stirring to combine with the curry paste.
About 1 min
- 4
Bring the mixture to a gentle simmer, then add the bell pepper, zucchini, and broccoli florets.
About 5 min
- 5
Simmer for 8-10 minutes, or until the vegetables are tender-crisp.
About 10 min
Cook’s note: Avoid overcooking the vegetables to maintain their texture and nutrients.
- 6
Stir in the bamboo shoots, lime juice, soy sauce, and brown sugar.
About 1 min
- 7
Taste and adjust seasonings as needed, adding more lime juice, soy sauce, or sugar to your preference.
About 1 min
Cook’s note: Curry flavors can vary greatly by paste and personal taste, so always adjust at the end.
- 8
Ladle the hot curry over cooked rice and garnish with fresh basil.
About 2 min
Per serving
Nutrition
- Calories
- 764.2kcal
- Protein
- 12.8g
- Carbs
- 71.3g
- Fat
- 58.7g
- Fibre
- 9.4g
- Sugar
- 11.8g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover curry in an airtight container in the refrigerator.
Reheat gently on the stovetop over medium-low heat, stirring occasionally, until warmed through.
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