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Easy vegan Thai green curry recipe served with quinoa in a black bowl.
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5 from 20 votes

Vegan Thai Green Curry

This delicious vegan Thai green curry with chickpeas and fresh vegetables 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.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Main Course
Cuisine: Thai, Vegan, vegetarian
Diet: Gluten Free, Vegan, Vegetarian
Servings: 6
Calories: 250kcal
Author: Anjali Shah

Ingredients

Instructions

  • Heat a large pot over medium-high heat. Add coconut oil, onions, tomatoes, garlic and stir - cook until onions are translucent (about 5 minutes).
  • Add rest of the ingredients - turmeric through cauliflower. Bring to a boil and reduce to a simmer until ingredients are slightly soft and cooked through (about 20 minutes).
  • Serve on top of quinoa and top with cilantro. 

Video

https://youtu.be/Ey3FQL8dpMI

Notes

  • Serve with quinoa. The texture of the quinoa complements the chickpeas and makes for a hearty addition and great alternative to rice.
  • 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.

Nutrition

Calories: 250kcal | Carbohydrates: 41.7g | Protein: 11.1g | Fat: 5.9g | Saturated Fat: 3.2g | Sodium: 748mg | Potassium: 630mg | Fiber: 9.9g | Sugar: 3g