Green curry with vegetables – Vegan

This green curry with vegetables is basically a warm hug in a bowl, with just the right kick of spice to keep things interesting. It’s creamy, fragrant, and packed with colorful veggies that make you feel like you’re doing something good for yourself (because you are).

The best part? It’s 100% vegan, but so satisfying that even your meat-loving friends will be scraping the bowl. Plus, it’s super flexible – toss in whatever veggies are hanging out in your fridge, pour over some fluffy rice, and boom: dinner’s done, and it tastes like it came from your favorite Thai spot.

Weeknight dinner hero? Absolutely.

Ingredients: (for 4 people)

• 600 g broccoli
• ~400 g carrots
• 800 ml coconut milk
• 3 tablespoons coconut oil
• 5 tablespoons green curry paste (100 g)
• 2 teaspoons curry powder
• 2 bell peppers
• a piece of ginger
• a sweet potato
• a hot pepper (I had a habanero)
• 300 g fresh spinach
• fresh coriander
• 8 pitas, browned in a pan (optional – for serving)

Preparation:

Rinse the broccoli and separate the florets from the stem. If some florets are large, cut them in half or quarters as needed. Peel the sweet potato and dice it into cubes. Chop the bell peppers into larger chunks. Slice the ginger into thin strips, finely chop the chili, and peel the carrots before slicing them to your preferred thickness.

Heat the coconut oil in a large wok. Once hot, stir in the green curry paste and let it sizzle for about 30–40 seconds to release its flavors. Add the bell peppers, chopped chili, and ginger, and sauté for 1–2 minutes. Next, toss in the carrots, give everything a good mix, and cook for another 3–4 minutes. Add the sweet potato cubes, stir well, and let them cook together for around 3 more minutes.

Add the broccoli, coconut milk, and curry powder, then stir everything together. Cover with a lid and let it simmer over medium heat for about 20 minutes, stirring occasionally. After that, stir in the washed spinach and let it cook for just a couple more minutes. Turn off the heat and leave the lid on for another 3–4 minutes to let the flavors settle. Finish by sprinkling freshly chopped coriander on top.

Serve it with some pan-fried pitas – trust me, it’s delicious!

If you’d like to add meat, chicken breast works great. Just sear it first until golden brown, then continue with the rest of the recipe as usual. Easy and flexible! 😊

If you try the recipe, let me know how you liked it! 😊

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