Easy Vegan Thai Green Curry

This delicious and hearty Vegan Thai Green Curry with chickpeas is slightly spicy and super filling. It makes great leftovers too!

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Step-by-step instructions!

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

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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.

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

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

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Make sure you chop the vegetables roughly the same size, so they all cook evenly.

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