It’s green, it’s hearty, it’s filling. What else could you ask for when looking for a delicious meal? Let’s get those pots filled with veggies, coconut milk and fresh green herbs for a lovely pot of Vegan Green Curry.
Once upon a time, most likely in a cozy kitchen, some cook discovered the magic of Vegan Green Curry. Maybe you can remember your first taste of it: the distinct lemongrass flavour dancing on your tongue, a perfect balance of sweet and savoury notes that left you craving more. And here you will develop the skills needed to recreate one version of this classic Thai dish.
Main Ingredients for Vegan Green Curry
Here’s a list of the ingredients you’ll need to recreate this creamy curry:
- Aubergine
- Coconut Milk
- Green Curry Paste
- Garlic
- Ginger
- Tofu
- Green Peppers
- Spring Onions
- (Green Curry Paste)
- Green Beans
It’s a little complicated, isn’t it?
Green curry might look complicated at first but it’s actually very straightforward. At its core, the recipe comes down to just coconut milk, curry paste and vegetables. If you feel adventurous, you can absolutely mix up your own curry paste at home, which gives you full control over flavour and spice. But if you’d rather keep it simple, a good store-bought paste works perfectly too. What I also love about this dish is its flexibilit. You can prep all the veggies ahead of time if you like being organised or simply cook them directly in the sauce for a more relaxed approach. Either way, you’ll end up with a creamy, flavourful curry that feels much easier than it looks.
Is this recipe gluten-free?
Yes, this vegan green curry can easily be made gluten-free. Most store-bought green curry pastes are naturally gluten-free, but it’s always worth checking the label just to be sure, since some brands may sneak in additives. If you’d like to be extra safe, you can also mix up your own curry paste at home, which gives you full control over the ingredients and spice level. Another thing to watch out for is soy sauce. If you’re using it to season instead of salt, make sure to reach for a gluten-free option such as tamari. That way, the curry stays just as flavourful without compromising on dietary needs.
Can I make vegan green curry ahead of time and store it?
Green curry is very meal prep friendly, and you can store it for a couple of days in a locked container in the fridge. For storage longer than two days, maybe keep the protein, like tofu, separate from the sauce. Prepare fresh tofu cubes in the oven to toss into the sauce when ready to eat. The curry will thicken in the fridge, so when reheating on the stove, add a couple of tablespoons of water. This ensures your green curry doesn’t turn into green slob when heating it up.
Veggie Swaps: What Other Green Vegetables Work Well?
One of the things I love most about green curry is how flexible it is. If you don’t have all the listed veggies, or simply want to switch things up, there are so many great options to choose from. Zucchini and broccoli both soak up the sauce beautifully while adding extra texture. Spinach or bok choy, on the other hand, cook down quickly and bring in that soft, leafy freshness. You can even mix and match depending on what’s in season or what you already have in the fridge. That’s the beauty of curry — it’s forgiving, flavourful and always leaves space for creativity in the kitchen.
Protein Options for Vegan Green Curry
While tofu is the classic choice, you don’t have to stop there when it comes to protein. Tempeh is a great option if you want something nutty and firm that soaks up the curry sauce beautifully. Chickpeas work really well too, especially if you want to make the dish heartier without much extra effort. And if you’re in the mood for something chewier, seitan is another tasty choice that brings a different texture altogether. Personally, I’ll always love the way tofu melts into the curry, but having these other protein options means you can switch things up depending on what you’ve got at home.
Ultimate Vegan Green Curry With Rice – Rich And Creamy
Ingredients
- 1 aubergine (cubed)
- 1 block tofu (cubed)
- 1 can/ 1 3/4 cups coconut milk
- 5 cloves garlic (chopped)
- 1 tsp ginger (ground)
- 150 grams/ 1 cup green beans
Store Bought Green Curry Paste
- 3-4 tbsp green curry paste (check the spice level)
Homemade Green Curry Paste
- 2 green peppers or chilis
- 3 spring onions
- 1 tsp lemongrass powder
- ½ lemon, squeezed
- 2 tbsp mustard seeds
- 1 tsp coriander seeds
- fresh cilantro
Instructions
- Preheat your oven to 350ºF (180ºC). Slice the tofu into cubes and season with salt, pepper, and one tablespoon of oil. Place the tofu cubes in an oven-safe dish. Bake in the oven for about 20 minutes until they are crispy and browned.
- Next, cut the aubergine (eggplant) into thick cubes. For a crispier texture, cover the cubes in cornstarch, or simply season them with salt and pepper. Feel free to add your favorite spices; I personally enjoy adding a bit of chili oil
- Fry the aubergine (eggplant) in a pan with some oil until it softens and develops a slightly browned exterior.
- If you decide to make your own green curry paste, start by roughly chopping spring onions, green peppers, ginger, and garlic. Combine these chopped ingredients with spices and cilantro (if available) in a blender or mortar, and mix until smooth. If you don't have all the ingredients for homemade green curry paste, you can also enhance store-bought paste by mixing it with some of the fresh ingredients you have on hand.
- Your homemade green curry paste may result in more than double the quantity compared to store-bought paste due to the higher water content, but the flavour will still be just as rich and delicious.
- In a pot, pour in the coconut milk and heat it on medium. Add vegetables of your choice, in my case the aubergine and green string beans, along with the curry paste. You can add crispy tofu now or, if you prefer it to stay crispy, place it on top of your finished dish. Stir the ingredients, season with salt and pepper, and let it cook on medium heat for about 15 minutes.
- After 15-20 minutes of cooking, remove it from the stove and let it sit for about 10 minutes. You can season it further with salt, pepper, and lemon juice before serving it alongside rice and maybe some spring onions and sesame seeds sprinkled on top. Enjoy!
Want to make other curries after trying this one?
I got you covered! In case this recipe convinced you and got you hooked on curries, how about you give my earthy chard curry or mung bean curry a go next? Both are super tasty and nutritious too! You can easily make a big pot ahead to meal prep or freeze for when life gets a bit more hectic.
Did you make this recipe?
Did you make this recipe?
Please let me know how it turned out for you, I’m super curious! You can leave a comment below and tag @lordsoftheplants on Instagram and hashtag it #lordsoftheplants for me to see 🙂
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