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.
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


For the curry paste*:

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

For the curry:

  • 1 tablespoon (1 tablespoon) coconut oil (or sub vegetable or rapeseed oil)
  • 1 (1 ) stick of lemongrass , roughly chopped **
  • 400 g (14 oz) tin of coconut milk
  • 1 (1 ) vegetable stock cube (ensure gluten-free if necessary)
  • 1 teaspoon (1 teaspoon) agave syrup (or sub any other sweetener)
  • 1 tablespoon (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


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


*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.


Calories: 330kcal | Carbohydrates: 17g | Protein: 8g | Fat: 26g | Saturated Fat: 22g | Sodium: 440mg | Potassium: 348mg | Fiber: 4g | Sugar: 4g | Vitamin A: 900IU | Vitamin C: 9.2mg | Calcium: 50mg | Iron: 4.3mg