Vegan Thai Green Curry

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This Vegan Thai Green Curry with chickpeas, baby kale, and cauliflower is so simple to make at home! It’s satisfying, comforting and nourishing – great for weeknight dinners, and tastes even better as leftovers the next day.

If you love Thai cuisine, then you’ve likely enjoyed this classic dish when you’ve visited your favorite restaurant! There’s a reason it’s so popular! Vegan Thai green curry combines the flavors of fresh lemongrass and creamy coconut milk in a creamy green sauce that is to die for. It’s not too spicy, making it an appealing dish, even for those that don’t like too much heat! The first time I tried it, I was sold!

While I love enjoying Thai food, when I order it from a restaurant it’s often much too heavy and greasy for my liking. This easy version gets its richness from the coconut milk and warm spices like turmeric, Thai curry paste, coriander and cumin. But, because it’s packed with fresh vegetables and chickpeas, and limits added oil, it doesn’t weigh you down the way Thai takeout would.

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A traditional Thai Green Curry is prepared with kaffir lime leaves, Thai basil leaves, Thai eggplants, snow peas, and a protein such as chicken. While these key ingredients make for a rich depth of flavor, they are not always the easiest ingredients to find if you don’t live close to an Asian market.

This vegan version is made simpler using ingredients that are easily found at your local grocery store. Chickpeas are added for protein, and baby kale is used to add leafy greens. The flavors are spot on, and it’s super simple to make! Light, yet filling, this simple Thai recipe is family friendly too!

👩‍🍳 Why This Recipe Works

• Hearty Meal
• Fresh Ingredients
• Easy Recipe
• Simple Meal Prep
• Vegan Friendly
• Light and Bright Flavors
• Healthy and Satisfying

🥘 Ingredients

Thai Green Curry Paste: I used Thai Kitchen curry paste which is vegan. You can also make your own homemade green curry paste, but this is an easy shortcut!

Vegetables: Red onion, tomatoes, garlic, frozen cauliflower, and baby kale are combined to create a nutritious vegetable rich dish. But this comforting vegan meal is so versatile, you can add any vegetables of your choice! Try red bell pepper, butternut squash or sweet potato, zucchini or yellow squash, carrots, broccoli, snow peas / sugar snap peas, green beans or bamboo shoots. These veggies give this dish an even more authentic flavor.

Coconut Milk: Gives this vegan green curry recipe its rich creamy curry sauce. I used light coconut milk to save on calories, but for more decadence you could use full fat coconut milk or even coconut cream.

Spices: Other spices include turmeric, cumin, coriander, soy sauce, coconut sugar or brown sugar (optional), and curry powder. Feel free to add crushed red pepper flakes or green chilies for an additional kick of heat too!

Chickpeas: Use canned chickpeas to save time. Be sure to drain and rinse before adding to the pot. You can also prepare your own from dried. For a different vegan protein option, try extra firm tofu or even tempeh in this easy vegan Thai green curry recipe!

Scroll to the bottom of this post to the recipe card for the full recipe, ingredient list, complete measurements, instructions and nutritional information.

🍽 Equipment

• A good cutting board and a high quality chef’s knife
• A large, durable stock pot or Dutch oven
• Wooden spoons for stirring and a ladle for serving!

🔪 Instructions

Step 1: Heat a large skillet over medium-heat. Add coconut oil, onions, tomatoes, garlic and stir – cook until onions are translucent (about 5 minutes).

Step 2: Add the remaining ingredients – turmeric through cauliflower. Bring to a boil and reduce to medium heat so that the vegetables come to a gentle simmer.

Step 3: Stir occasionally, until ingredients are slightly soft and cooked through (about 20 minutes).

Step 4: Serve on top of quinoa and top with lime zest and fresh herbs like cilantro or Thai basil. 

❓Recipe FAQs

👪 How To Serve

• Serve with quinoa, brown rice, or jasmine rice. The texture of the quinoa complements the chickpeas and makes for a hearty addition and great alternative to white rice.
• Top with crushed cashews or peanuts.
• Add a touch of lime juice for acidity.
• Sprinkle with additional cayenne or red pepper flakes to make it spicier.

❄️ How To Store

Refrigerate: Allow to cool completely. Transfer to an airtight container. Store in the refrigerator for 3-4 days.

Freeze: This quick vegan Thai green curry also freezes really well. Store in an air tight freezer safe container. It’ll keep in the freezer for up to 3 months and in the fridge for up to 4 days.

💭 Expert Tips

• Garnish with cilantro for an extra pop of flavor and freshness.
• Make sure you chop the vegetables roughly the same size, so they all cook evenly.
• Use pre-made green curry paste to save time! I like this one from Thai Kitchen.
• If you don’t have kale, you can use spinach or any other leafy green.
• Feel free to substitute any other vegetables you like in this dish! Broccoli, red bell peppers, carrots and squash would all work well.
• You can play around with the level of curry powder, for a subtler or bolder flavor.

🍲 More Delicious Curry Recipes!

• Indian Rice And Curry Casserole
• Thai Peanut Curry With Chickpeas
• Sweet Potato Curry With Chickpeas
• Instant Pot Lentil And Cauliflower Curry
• Thai Basil Eggplant Recipe
• Aubergine Curry

📋 Recipe Card