Delicious Green Coconut Curry 🥥 Easy, Homemade, Plant-based Curry Recipe for Vegans

tofu

🥗Healthier: tempeh

💰Cheaper: chickpeas

Tempeh is higher in protein, while chickpeas are more affordable.

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces calories, while evaporated milk is budget-friendly.

green curry paste

🥗Healthier: homemade curry paste

💰Cheaper: red curry paste

Homemade is fresher, while red curry paste is often cheaper.

basil leaves

🥗Healthier: spinach

💰Cheaper: parsley

Spinach adds nutrients, while parsley is often less expensive.

Start by adding cilantro stems/roots, garlic, ginger, jalapeno, onion, lime zest to a blender and make a puree.

Transfer the puree to a deep pot. Add the spices, cooking oil and cook over medium heat until it forms a thick paste and the oil starts to separate.

Add the coconut milk, water, salt and bring it to a boil. Once it starts to boil, reduce the heat to medium-low and cover and cook for about 20 minutes.

Uncover and add the vegetables and tofu. Turn the heat to medium or medium high and cook for another 5 to 6 minutes uncovered, until the zucchini is just slightly soft but still has a bite to it.

Add the broccoli, snap peas and cook for a few seconds and turn off the heat.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens