Last updated - ; Published - By Rhian Williams 4 Comments
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[This Vegan Thai Green Curry post is sponsored by Birds Eye! All opinions are my own.]
This Vegan Thai Green Curry is fragrant, creamyand super nutritious! It makes the best quick and easy yet healthy dinner.
Why you'll love this Vegan Thai Green Curry:
- it'sfragrantand aromatic
- it'ssubtly spiced
- it'spacked with veggies
- it'srichandcreamy
- it's full offlavour
- it'swarmingandcomforting
- it'shealthyandnutritious
- it's made inone pot
- it'sgluten-freeandrefined sugar free
- it's ready in 30minutes!
How to make vegan Thai green curry paste
You can use shop-bought green curry paste, but I love to make my own!
- Add the coriander (cilantro), basil,lime juice, onion,garlic,ginger,curry powder,cuminand chilito a food processor.
- Whizz until smooth.
Tip: Add a splash of water if it’s having trouble mixing up.
Frozen vegetables
To make this curry even easier to make, I decided to use Birds Eye Frozen Chickpea & Spinach Mix, which contains chickpeas, spinach, cauliflower and lentils.
I'm so happy to have discovered this product and wish it had been available when I was a student!
It's amazing for lazy cooks as you can just go to your freezer and pour it in straight from the bag, which makes it so easy to addplant-based protein and fibreto dishes like this curry, as well asstir fries, warm salads or stews.Freezing the vegetables locks in the nutrientsso it'shealthytoo.
The vegetables and pulses cook straight from frozen in just 4 minutesand, as you don't have to waste time preparing vegetables, opening and draining tins or soaking dried beans, this means you can focus on the fun parts of cooking!
These packets are easily accessible as you can get them from Tesco, Asda or Ocado and priced at just £2, they'rebudget-friendly too!
You can also get Italian 3 Bean Mix and Mexican Bean Mix, so I'm excited to use them in my cooking too.
How to make this Vegan Thai Green Curry
Scroll to the bottom of the post forthe full recipe.
Fry the curry paste and lemongrassfor a few minutes until fragrant.
Tip:If you can't get hold of lemongrass, substitute with pieces of lemon peel (cut large enough to remove before serving). If your shop-bought curry paste already has lemongrass in it, there's no need to use it.
Add the coconut milk, stock cube, agave syrup, tamari and salt + pepper, along with 300 ml (1 ¼ cup) water.
Tip: Use ameasuring jugto measure out the water.
Add the frozen vegetables.
- Leave to cook for about 10 minutes until the vegetables are cooked through and have had a chance to absorb the flavours.
How to serve this Vegan Thai Green Curry
This curry can be served with cooked brown or white riceorquinoa. It tastes great with a fruity salad such as this Thai Mango Salador this Papaya Mint Lime Salad.
How long does this Vegan Thai Green Curry keep for?
Leftovers keep well covered in the fridge for up to a couple of days - reheat in a pan on the hob (stove), adding some extra water if necessary.
For more vegan curries:
- Chickpea Korma Curry
- Chickpea Sweet Potato Peanut Curry
- Cabbage Potato Curry
- Tofu Katsu Curry
- Eggplant Chickpea Peanut Curry
- Chickpea Coconut Mango Curry
- Tofu Satay Curry
If you try out this recipe or anything else from my blog,I’d really love to hear anyfeedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes onInstagram! Thank you.
Vegan Thai Green Curry (GF)
This Vegan Thai Green Curry is fragrant, creamyand super nutritious! It makes the best quick and easy yet healthy dinner.
4.34 from 15 votes
Print Pin Rate
Course: Main Course
Cuisine: Thai
Keyword: vegan curry, vegan thai green curry, vegetarian thai curry
Prep Time: 10 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 30 minutes minutes
Servings: 4
Calories: 330kcal
Author: Rhian Williams
Ingredients
For the curry paste*:
- 30 g (1 oz) fresh coriander (cilantro) (stalks included)
- 30 g (1 oz) fresh basil
- 2 tablespoons lime juice
- 1 onion
- 2 garlic cloves
- 1 cm (½ inch) ginger , peeled
- 1 heaped teaspoon curry powder
- 1 teaspoon ground cumin
- Pinch cayenne chilli pepper to taste
For the curry:
- 1 tablespoon coconut oil (or sub vegetable or rapeseed oil)
- 1 stick of lemongrass , roughly chopped **
- 400 g (14 oz) tin of coconut milk
- 1 vegetable stock cube (ensure gluten-free if necessary)
- 1 teaspoon agave syrup (or sub any other sweetener)
- 1 tablespoon tamari (or soy sauce if not gluten-free)
- Salt + pepper to taste
- 450 g (16 oz) Birds Eye Frozen Chickpea & Spinach Mix
To serve (optional):
- Cooked brown or white rice
Instructions
For the curry paste:
Add all ingredients to a food processor and blitz until smooth - add a splash of water if it’s having trouble mixing up
For the curry:
Heat up the oil in a large pan
Add the curry paste and lemongrass and fry for a few minutes until fragrant
Add the coconut milk, stock cube, agave syrup, tamari and salt + pepper, along with 300 ml (1 ¼ cup) water
Bring to the boil, and add the frozen vegetables
Leave to cook for about 10 minutes until the vegetables are cooked through and have had a chance to absorb the flavours
Discard lemongrass pieces before serving
Serve with cooked rice, if desired
Leftovers keep well covered in the fridge for up to a couple of days - reheat in a pan on the hob (stove), adding some extra water if necessary
Notes
*You can alternatively use shop-bought curry paste.
**If you can't get hold of lemongrass, substitute with pieces of lemon peel (cut large enough to remove before serving). If your shop-bought curry paste already has lemongrass in it, there's no need to use it.
Nutrition Facts
Vegan Thai Green Curry (GF)
Amount Per Serving
Calories 330Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 22g110%
Sodium 440mg18%
Potassium 348mg10%
Carbohydrates 17g6%
Fiber 4g16%
Sugar 4g4%
Protein 8g16%
Vitamin A 900IU18%
Vitamin C 9.2mg11%
Calcium 50mg5%
Iron 4.3mg24%
* Percent Daily Values are based on a 2000 calorie diet.
Made the recipe?Tag @rhiansrecipes on instagram and use the hashtag #rhiansrecipes!
Thank you very much to Birds Eyefor sponsoring this post, and thank you for supporting the brands that support Rhian’s Recipes!
Disclosure: This posts contains affiliate links to Amazon. If you purchase any of these products, a small percentage will come to me with no extra cost to you! This income will go towards the running of this blog – thank you.
