Vegan Green Curry
A fragrant Thai green curry with tofu, vegetables and coconut milk — aromatic and warming. Frying the curry paste in oil until properly fragrant before the coconut milk goes in keeps the curry from tasting flat.
Total time
35 min
Prep
15 min
Cook
20 min
Difficulty
easy
Cuisine
Vegan
vegetarianvegangluten-free
Ingredients
400gfirm tofu, cubed and fried
400mlcoconut milk
200ggreen beans
1zucchini, sliced
200gbaby spinach
3 tbspvegan green curry paste
2 stalkslemongrass, bruised
4kaffir lime leaves
1 tbspsoy sauce
1 tspsugar
2 tbspcoconut oil
fresh Thai basil and limeto serve
Instructions
1
Fry curry paste in coconut oil 2 minutes until very fragrant.
2
Add coconut milk, lemongrass and kaffir lime leaves.
3
Bring to a gentle simmer.
4
Add green beans and zucchini, cook 5 minutes.
5
Add fried tofu and spinach, cook 2 more minutes.
6
Season with soy sauce and sugar.
7
Remove lemongrass and kaffir lime leaves.
8
Serve with jasmine rice, fresh basil and lime wedges.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
487
Protein
21.6g
Fat
39.8g
Carbs
20g
Fiber
7g
Sodium
279mg
Reviews
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★★★★★
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