Flavorful Vegan Thai Green Curry Recipe

If you’re searching for a dish that combines vibrant flavors with a comforting warmth, look no further than this Vegan Thai Green Curry. This recipe bursts with fresh vegetables and an aromatic green curry paste, making it a delightful option for both weeknight dinners and special occasions.

This Vegan Thai Green Curry is not just a meal; it’s an experience. The combination of coconut milk, spices, and fresh herbs creates a rich and creamy sauce that envelops the vegetables beautifully. It’s versatile too; feel free to mix and match your favorite veggies or protein sources.

Vegan Thai Green Curry: A Flavorful Delight

This Vegan Thai Green Curry is a vibrant dish that showcases a delightful medley of fresh vegetables, including bell peppers, broccoli, and carrots. The creamy coconut sauce envelops these colorful ingredients, creating a comforting and hearty meal that is perfect for any occasion. Garnished with fresh basil leaves, this bowl is not only visually appealing but also bursting with aromatic flavors that elevate the dining experience.

Ingredients That Shine

The key to a fantastic Vegan Thai Green Curry lies in its ingredients. Using a variety of fresh vegetables ensures that each bite is packed with nutrients and flavor. Bell peppers add sweetness, while broccoli brings a satisfying crunch. Carrots contribute a subtle earthiness, all harmoniously blended in a rich coconut milk sauce.

Incorporating firm tofu adds a protein boost, making this dish suitable for those following a plant-based diet. The addition of fresh herbs like basil enhances the curry’s flavor profile, making it a vibrant and exciting dish.

Aromatic Preparation Steps

Creating this Vegan Thai Green Curry is simple and rewarding. Start by sautéing onions, garlic, and ginger to build a flavor base, then introduce green curry paste for that aromatic kick. As the mixture simmers, the coconut milk transforms into a luscious sauce, perfectly coating the vegetables.

The cooking process is straightforward, allowing you to enjoy a comforting meal without spending hours in the kitchen. Each ingredient melds beautifully, resulting in a dish that is both creamy and slightly spicy, with hints of lemongrass and basil.

Serving Suggestions

To make this dish even more satisfying, serve it alongside fluffy jasmine rice or quinoa. The grains provide a wonderful base, allowing the flavor-packed curry to shine. Spoon the curry over the rice, and don’t forget to top it with extra fresh basil for a burst of freshness.

Nutrition and Benefits

This Vegan Thai Green Curry is not only delicious but also nutritious. Each serving provides a balance of healthy fats, proteins, and carbohydrates, making it a wholesome meal option. With approximately 320 calories per bowl, it’s a guilt-free way to enjoy a flavorful dish while staying mindful of your health.

The Perfect Meal for All Occasions

Whether you’re hosting a dinner party or enjoying a cozy night in, this Vegan Thai Green Curry is sure to impress. Its vibrant colors and rich flavors create an inviting atmosphere that encourages sharing and savoring each bite. This dish is versatile enough to adapt to seasonal vegetables, allowing you to enjoy it year-round while keeping your meals exciting.

Ingredients

• 1 tablespoon coconut oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2-3 tablespoons green curry paste (adjust to taste)
• 1 can (400ml) coconut milk
• 1 cup vegetable broth
• 2 cups mixed vegetables (e.g., bell peppers, broccoli, snap peas, carrots)
• 1 cup firm tofu, cubed
• 2 tablespoons soy sauce or tamari
• 1 tablespoon lime juice
• Fresh basil leaves for garnish
• Cooked rice or quinoa for serving

Instructions

1. Heat the coconut oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent.
2. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
3. Add the green curry paste, stirring well to combine with the aromatics. Cook for another minute to release the flavors.
4. Pour in the coconut milk and vegetable broth, bringing the mixture to a gentle simmer.
5. Add the mixed vegetables and cubed tofu. Let it cook for 10-15 minutes, until the vegetables are tender and vibrant.
6. Stir in the soy sauce and lime juice, adjusting the seasoning to taste.
7. Serve hot over cooked rice or quinoa, garnished with fresh basil leaves.

Cook and Prep Times

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes

Nutrition Information

• Servings: 4 bowls
• Calories: 320kcal
• Fat: 18g
• Protein: 12g
• Carbohydrates: 30g