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!
- 1 tbsp coconut oil
- 1 red onion diced
- 2 tomatoes diced
- 8 cloves garlic minced
- ¾ tsp turmeric
- 1 tsp coriander ground
- 1 tsp cumin ground
- 2 tbsp soy sauce or tamari (gluten-free)
- 1 tsp curry powder (more to taste)
- 1 tbsp green curry paste (more or less to taste)
- 2 15oz cans chickpeas rinsed & drained
- 1 6oz box baby spinach or baby kale chopped
- 1 15oz can light coconut milk
- 1 15oz bag frozen cauliflower
- ½ cup cooked quinoa
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.
Top Tips For An Easy Thai Curry
- 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.
Calories: 250kcal | Carbohydrates: 41.7g | Protein: 11.1g | Fat: 5.9g | Saturated Fat: 3.2g | Sodium: 748mg | Potassium: 630mg | Fiber: 9.9g | Sugar: 3g