Vegan Green Curry

5 from 1 vote

This easy 30-minute Vegan Green Curry is a must-make weeknight meal! It’s foolproof and comes together in one pot using flavor-rich ingredients, like green curry paste, fresh veggies, coconut milk, and chickpeas.

Prep Time15

Cook Time25

Total Time40

Course: dinner

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Keyword: vegan green curry

Servings:

Author: Erin Alvarez

Ingredients

2 tbsp coconut oil
1 small onion diced
1 red bell pepper diced
2 carrots diced
3 garlic cloves minced
1 tsp fresh ginger minced
1/2 tsp salt
5 oz shiitake mushrooms sliced
2-4 tbsp green curry paste *
1 cup vegetable broth
14 oz chickpeas rinsed and drained (1 can)
1 1/2 cups snap peas
13.5 oz coconut milk (1 can)
2 tbsp coconut aminos (or sub soy sauce)
1 tbsp coconut sugar or granulated sugar
Juice of 1/2 lime plus more to taste
Thai basil or cilantro for garnish
jasmine rice for serving

US Customary - Metric

Instructions

Heat coconut oil in a heavy-bottomed pot or dutch oven over medium heat. Add the onion and sauté for about 3 minutes. Then, add the bell pepper, carrots, garlic, ginger, and salt and sauté for 3 minutes, then add the mushrooms and continue cooking for 2 minutes.
Add the green curry paste and stir for 30 seconds, then continue cooking for 2 minutes.
Pour in the vegetable broth and scrape up any brown bits on the bottom, then add the chickpeas, snap peas, coconut milk, coconut aminos, sugar, and lime juice. Boil, then reduce to a simmer, partially cover and simmer until the snap peas are cooked, 10-15 minutes.
Taste, then add more salt/lime juice/coconut aminos as desired. Serve over rice, then garnish with basil or cilantro. Enjoy!

Notes

*Calories are per serving and are an estimation

*Some curry pastes are spicier than others; if you don’t love spice, start with 2 tbsp curry paste, then add more to taste

*If you want this to be more liquid-y, add ½-1 cup more broth

Nutrition