Vegan Thai Green Curry (GF)

[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.

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.

• Whizz until smooth.

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

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.

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.

• Add the coconut milk, stock cube, agave syrup, tamari and salt + pepper, along with 300 ml (1 1/4 cup) water.

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

• 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.

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.

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.

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.

4.58 from 7 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 (1/2 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 1/4 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*

Total Fat 26g 40%

Saturated Fat 22g 110%

Sodium 440mg 18%

Potassium 348mg 10%

Total Carbohydrates 17g 6%

Dietary Fiber 4g 16%

Sugars 4g

Protein 8g 16%

Vitamin A 18%

Vitamin C 11.1%

Calcium 5%

Iron 24.1%

* 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!

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