Easy Vegan Thai Green Curry
A fresh and aromatic and easy vegan green curry ready in one pot and under 30 minutes.
Servings: 10 servings
Calories: 238kcal
Equipment
- Large saucepan
Ingredients
- 1 tablespoon avocado oil or any neutral oil
- 16 oz super-firm tofu/high-protein tofu (cut into ½-inch cubes)
- 14 oz coconut milk (from a can. Don't shake the can or stir after opening)
- 2 shallots (sliced finely)
- 1 large sweet potato (peeled if not organic, and cut into ½-inch cubes)
- 2 medium zucchini (cut into ½-inch cubes)
- Six spring onions (chopped, white and green parts both)
- ¼ cup vegan Thai green curry paste
- Salt to taste
Instructions
- In a large saucepan, heat the vegetable oil. Then add the tofu cubes in a single layer and stir-fry until they turn a light gold. Remove and set aside.
- In the same saucepan, add 2 tablespoon of the thick portion of the coconut milk. Add the curry paste and saute for a couple of minutes until very fragrant.
- Add the shallots and spring onions, stir-fry for a couple of minutes, then add all the remaining vegetables and salt. Stir, cover and cook about 5-10 minutes or until veggies are tender.
- Add half the coconut milk and enough water (or vegetable stock) to get the curry to the consistency you like.
- When the curry begins to boil, add the remaining coconut milk and tofu and just warm through without bringing to a boil. Check salt, then turn off the heat.
- Serve hot with rice.
Notes
- Time-saving tip: Use frozen, cut veggies if you don't have the time to prep fresh veggies. No one will be the wiser.
Nutrition
Calories: 238kcal | Carbohydrates: 14g | Protein: 9g | Fat: 13g | Saturated Fat: 13g | Sodium: 28mg | Potassium: 377mg | Fiber: 2g | Sugar: 3g | Vitamin A: 4930IU | Vitamin C: 10.3mg | Calcium: 59mg | Iron: 3.6mg