Vegan Thai Green Curry
by: claire cary
This vegan Thai green curry is a quick and easy dinner recipe that is ready in about 30 minutes. With fresh Spring vegetables, chickpeas and a whole lot of flavor, this recipe is a total crowd pleaser.
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4
Ingredients
- 1 cup diced white onion
- 4 cloves garlic
- 1 tbsp fresh minced ginger
- 2 tbsp oil
- 1 cup broccoli florets
- ½ cup chopped asparagus
- 1 small zucchini diced
- 1 yellow bell pepper diced
- 1 can full fat coconut milk
- 1 cup vegetable broth
- 1 can chickpeas drained and rinsed
- 1 tsp brown or coconut sugar
- 3 tbsp green curry paste
- 1 tsp salt
- ¼ tsp black pepper
- ½ cup chopped cilantro
- squeeze of fresh lime juice
Instructions
- Add the diced onion to a large pot or dutch oven with the oil. Saute for 5 minutes. Add in the minced garlic and ginger and saute an extra 2-3 minutes.
- Add in the broccoli, asparagus, zucchini and pepper. Saute for 5 minutes.
- Add in all remaining ingredients aside from the cilantro and lime juice. Let simmer over low heat for about 15 minutes until the vegetables are fork tender and the flavors have combined.
- Stir in the cilantro and lime juice. Taste and adjust flavors as desired. I often add more salt and pepper but up to you!
- Serve with fresh white rice, my gluten free naan and enjoy!
Notes
You can easily sub in or out any other vegetables you like. Just be sure to keep the general ratios the same as to not change the flavor too much.
You can sub the full fat coconut milk for light, but I do not recommend using regular non-dairy milk from a carton as it won't create the same rich flavor.
Serving: 1bowl / Calories: 295kcal / Carbohydrates: 10g / Protein: 7g / Fat: 29g / Saturated Fat: 19g / Trans Fat: 1g / Fiber: 2g / Sugar: 3g
