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
- 1 tablespoon vegetable oil
- 16 oz super firm 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
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.
- Time-saving tip: Use frozen, cut veggies if you don't have the time to prep fresh veggies. No one will be the wiser.
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