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    Recipes » Recipes » Lunch & Dinner

    Vegan Thai Green Curry (GF)

    Last updated - July 14, 2021; Published - November 9, 2018 By Rhian Williams 4 Comments

    Jump to Recipe Print Recipe
    Photo of green curry with cauliflower, spinach, chickpeas and green lentils topped with basil and red chilli in a beige bowl against a marble background

    [This Vegan Thai Green Curry post is sponsored by Birds Eye! All opinions are my own.]

    This Vegan Thai Green Curry is fragrant, creamy and super nutritious! It makes the best quick and easy yet healthy dinner.

    Photo of green curry with cauliflower, spinach, chickpeas and green lentils topped with basil and red chilli in a beige bowl against a marble background

    Why you'll love this Vegan Thai Green Curry:

    • it's fragrant and aromatic
    • it's subtly spiced
    • it's packed with veggies
    • it's rich and creamy
    • it's full of flavour
    • it's warming and comforting
    • it's healthy and nutritious 
    • it's made in one pot
    • it's gluten-free and refined sugar free
    • it's ready in 30 minutes!

    How to make vegan Thai green curry paste

    You can use shop-bought green curry paste, but I love to make my own!

    • Add the coriander (cilantro), basil, lime juice, onion, garlic, ginger, curry powder, cumin and chili to a food processor.

    Photo of chopped onion, garlic, ginger, coriander, basil and red and brown spices in a food processor against a marble background

    • Whizz until smooth.

    Tip: Add a splash of water if it’s having trouble mixing up.

    Photo of a green sauce in a food processor against a marble background

    Frozen vegetables

    To make this curry even easier to make, I decided to use Birds Eye Frozen Chickpea & Spinach Mix, which contains chickpeas, spinach, cauliflower and lentils.

    Photo of a bag of Birds eye Chickpea & Spinach Mix with the top open and frozen vegetables and beans inside

    I'm so happy to have discovered this product and wish it had been available when I was a student!

    It's amazing for lazy cooks as you can just go to your freezer and pour it in straight from the bag, which makes it so easy to add plant-based protein and fibre to dishes like this curry, as well as stir fries, warm salads or stews. Freezing the vegetables locks in the nutrients so it's healthy too.

    The vegetables and pulses cook straight from frozen in just 4 minutes and, as you don't have to waste time preparing vegetables, opening and draining tins or soaking dried beans, this means you can focus on the fun parts of cooking!

    These packets are easily accessible as you can get them from Tesco, Asda or Ocado and priced at just £2, they're budget-friendly too!

    You can also get Italian 3 Bean Mix and Mexican Bean Mix, so I'm excited to use them in my cooking too. 

    How to make this Vegan Thai Green Curry

    Scroll to the bottom of the post for the full recipe.

    • Fry the curry paste and lemongrass for a few minutes until fragrant.

    Tip: If you can't get hold of lemongrass, substitute with pieces of lemon peel (cut large enough to remove before serving). If your shop-bought curry paste already has lemongrass in it, there's no need to use it.

    Photo of green curry paste and lemon grass stalks in a silver saucepan

    • Add the coconut milk, stock cube, agave syrup, tamari and salt + pepper, along with 300 ml (1 ¼ cup) water.

    Tip: Use a measuring jug to measure out the water.

    Photo of green curry paste, coconut milk and lemon grass stalks in a silver saucepan

    • Add the frozen vegetables.

    Photo of Birds Eye Chickpea & Spinach Mix being poured into a green curry sauce in a silver saucepan

    • Leave to cook for about 10 minutes until the vegetables are cooked through and have had a chance to absorb the flavours.

    Photo of green curry sauce with frozen cauliflower, spinach, chickpeas and lentils in a silver saucepan

    How to serve this Vegan Thai Green Curry

    This curry can be served with cooked brown or white rice or quinoa. It tastes great with a fruity salad such as this Thai Mango Salad or this Papaya Mint Lime Salad.

    Photo of green curry with spinach, lentils, chickpeas and cauliflower in a silver saucepan

    How long does this Vegan Thai Green Curry keep for?

    Leftovers keep well covered in the fridge for up to a couple of days - reheat in a pan on the hob (stove), adding some extra water if necessary.

    For more vegan curries:

    • Chickpea Korma Curry
    • Chickpea Sweet Potato Peanut Curry
    • Cabbage Potato Curry
    • Tofu Katsu Curry
    • Eggplant Chickpea Peanut Curry
    • Chickpea Coconut Mango Curry
    • Tofu Satay Curry

    If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes on Instagram! Thank you.

    Photo of green curry with cauliflower, spinach, chickpeas and green lentils topped with basil and red chilli in a beige bowl against a marble background

    Vegan Thai Green Curry (GF)

    This Vegan Thai Green Curry is fragrant, creamy and super nutritious! It makes the best quick and easy yet healthy dinner.
    4.36 from 14 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Thai
    Keyword: vegan curry, vegan thai green curry, vegetarian thai curry
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 4
    Calories: 330kcal
    Author: Rhian Williams

    Ingredients

    For the curry paste*:

    • 30 g (1 oz) fresh coriander (cilantro) (stalks included)
    • 30 g (1 oz) fresh basil
    • 2 tablespoons lime juice
    • 1 onion
    • 2 garlic cloves
    • 1 cm (½ inch) ginger , peeled
    • 1 heaped teaspoon curry powder
    • 1 teaspoon ground cumin
    • Pinch cayenne chilli pepper to taste

    For the curry:

    • 1 tablespoon coconut oil (or sub vegetable or rapeseed oil)
    • 1 stick of lemongrass , roughly chopped **
    • 400 g (14 oz) tin of coconut milk
    • 1 vegetable stock cube (ensure gluten-free if necessary)
    • 1 teaspoon agave syrup (or sub any other sweetener)
    • 1 tablespoon tamari (or soy sauce if not gluten-free)
    • Salt + pepper to taste
    • 450 g (16 oz) Birds Eye Frozen Chickpea & Spinach Mix

    To serve (optional):

    • Cooked brown or white rice

    Instructions

    For the curry paste:

    • Add all ingredients to a food processor and blitz until smooth - add a splash of water if it’s having trouble mixing up

    For the curry:

    • Heat up the oil in a large pan
    • Add the curry paste and lemongrass and fry for a few minutes until fragrant
    • Add the coconut milk, stock cube, agave syrup, tamari and salt + pepper, along with 300 ml (1 ¼ cup) water
    • Bring to the boil, and add the frozen vegetables
    • Leave to cook for about 10 minutes until the vegetables are cooked through and have had a chance to absorb the flavours
    • Discard lemongrass pieces before serving
    • Serve with cooked rice, if desired
    • Leftovers keep well covered in the fridge for up to a couple of days - reheat in a pan on the hob (stove), adding some extra water if necessary

    Notes

    *You can alternatively use shop-bought curry paste.
    **If you can't get hold of lemongrass, substitute with pieces of lemon peel (cut large enough to remove before serving). If your shop-bought curry paste already has lemongrass in it, there's no need to use it.
    Nutrition Facts
    Vegan Thai Green Curry (GF)
    Amount Per Serving
    Calories 330 Calories from Fat 234
    % Daily Value*
    Fat 26g40%
    Saturated Fat 22g110%
    Sodium 440mg18%
    Potassium 348mg10%
    Carbohydrates 17g6%
    Fiber 4g16%
    Sugar 4g4%
    Protein 8g16%
    Vitamin A 900IU18%
    Vitamin C 9.2mg11%
    Calcium 50mg5%
    Iron 4.3mg24%
    * Percent Daily Values are based on a 2000 calorie diet.
    Made the recipe?Tag @rhiansrecipes on instagram and use the hashtag #rhiansrecipes!

    Thank you very much to Birds Eye for sponsoring this post, and thank you for supporting the brands that support Rhian’s Recipes!

    Disclosure: This posts contains affiliate links to Amazon. If you purchase any of these products, a small percentage will come to me with no extra cost to you! This income will go towards the running of this blog – thank you.

    « Persimmon Salad (Vegan + GF)
    Vegan Green Bean Casserole (Gluten-Free) »
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    Comments

    1. Mary B.

      November 30, 2018 at 3:13 am

      5 stars
      I made this tonight for my family. It was amazing. So delicious. Great flavor. I have not had much with other green curry recipes. I never seem to get the flavor right. I made the paste and followsd the recipe and it was fantastic. Will definitely make again.

      Reply
      • Rhian Williams

        November 30, 2018 at 12:31 pm

        Aw yay thank you so much, so happy to hear that as I spent a lot of time researching and experimenting with different flavour combinations, it's surprisingly hard to make a green curry!

    2. Mary B

      December 02, 2018 at 4:41 am

      5 stars
      Yes so impressed with the flavor and success of the recipe that I bought your cookbook tonight! Can’t wait to try it out. Thank you for the great recipes.

      Reply
      • Rhian Williams

        December 02, 2018 at 7:12 am

        Aw thank you so much, so happy to hear that! I hope you'll love the cookbook!

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    Hi, I'm Rhian! I make easy, undetectably vegan + gluten-free recipes, including healthy comfort food and naturally sweetened desserts using plant-based ingredients.

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