If you are in the mood for some comforting and flavourful Thai food, this Healthy Vegetarian Green Curry will not disappoint. This curry is made with an aromatic green curry paste, creamy coconut milk, plenty of fresh veggies, and tofu for a protein boost.
Why You’ll Love This Recipe
- It’s suitable for vegans and vegetarians.
- The recipe is packed with nutritious vegetables and plant-based protein.
- The green curry paste adds amazing depth of flavor to the dish.
Here’s what you need:
– 1 tablespoon coconut oil or olive oil
– 2 shallots, thinly sliced
– 3 cloves garlic, minced
– 1 bell pepper (capsicum), chopped into bite-sized pieces
– 2 large carrots, peeled and chopped into bite-sized pieces
– 1 cup frozen edamame beans or peas
– 200 grams firm tofu cubed into small squares
– salt to taste
– Lime wedges to serve
For the Green Curry Paste:
– Small handful fresh cilantro leaves (optional)
– 2 teaspoons ground cumin
– 1 teaspoon ground coriander
– 3 garlic cloves
– 3 long green chillies
– Juice of half lime fruit
(see note on making your own curry paste if desired)
For the Coconut Milk Base:
1 can full-fat coconut milk
Note that these ingredients are customizable according to personal preferences.
How To Make This Recipe
Making this healthy vegetarian green curry is easy! Follow these simple steps:
Step One: Prepare Vegetables
Heat a pan over medium heat. Add your diced onion or shallot along with about 1/2 a cup of water. Allow the onion to cook down for about 5 minutes or until softened.
Step Two: Add Curry Paste and Veggies
Stir in the green curry paste and let it cook for about 1 minute. Then add peppers, edamame (or peas), carrots, garlic salt and tofu.
Step Three: Coconut milk Time!
Pour in one entire can of full-fat coconut milk as well as adding a pinch of salt according to your taste preference.
Step Four: Let It Simmer
Cover pan with lid partially open. Let the mixture simmer for roughly 15-20 minutes or until veggies are tender to your liking.
This aromatic green curry is best served over warm rice with lime wedges on the side.
Cooking time and temperature guidelines
- Prep Time: 15 mins
- Cook time: 25 mins
- Total Time: 40 mins
- Cut vegetables into evenly sized pieces to ensure they cook evenly.
- Squeezing extra lime juice over finished dish enhances flavour.
- Making spice adjustments according to personal preferences highly recommended.
Add additional seasoning if desired! The following herbs go great with this Thai-inspired dish:
– Basil leaves
– Coriander Leaves
- Use a high-quality canned coconut milk that doesn’t contain any additives or sugar.
- You can customize the recipe by swapping out vegetables or adding protein sources such as chickpeas or lentils.
## Recommended Tools to Make this Recipe
To make making this Green Curry an ease, you’ll need:
* A Large pan
To sum Up:
This Healthy Vegetarian Green Curry is deliciously flavorful yet easy-to-make. By using fresh ingredients like veggies and quality protein source like tofu, health-conscious eaters will get their daily dose of nutrient-dense ingredients.
Can I make any substitutions to the green curry paste?
Yes, you can use store-bought green curry paste or make your own using a variety of herbs and spices like lemongrass, ginger, garlic, cilantro, basil leaves, cumin seeds, coriander seeds and more. If you cannot find some of these ingredients in your grocery store or pantry shelves then feel free to try substitutes like lime juice for lemongrass or lemon zest + black pepper for galangal.
Can I use other vegetables instead of broccoli and bell peppers?
Absolutely! This recipe is versatile and flexible enough to handle different veggies that you may have on hand or prefer over others. Some suitable options include eggplant, zucchini noodles (instead of rice noodles), cauliflower florets; butternut squash cubes; cherry tomatoes etc.
Is it okay to omit the tofu if I don’t like it?
Yes! You can definitely leave out the tofu if it’s not your thing or replace it with another plant-based protein such as chickpeas or lentils. You could also add nuts such as cashews on top for extra crunchiness/toasted flavor which would complement the spicy sweetness perfectly