- Sauté the homemade green curry paste in oil for 1-2 minutes to release aromas.
- Add coconut milk and vegetable stock, stirring to combine.
- Incorporate mixed vegetables and tofu, simmering until vegetables are tender.
- Season with vegan fish sauce, coconut sugar, and salt to taste.
- Garnish with fresh Thai basil and serve hot with rice or noodles.
- Calories:320 kcal25%
- Energy:1338 kJ22%
- Protein:10 g28%
- Carbohydrates:18 mg40%
- Sugar:6 mg8%
- Salt:580 g25%
- Fat:24 g20%
Last Updated on 4 months by Neha Deshmukh
Vegan Green Curry With Tofu & Vegetables – Easy Recipe
Hey everyone! If you’re anything like me, you’re always on the lookout for a delicious, comforting curry that’s also kind to your body and the planet. This vegan green curry with tofu and vegetables is exactly that. I first made this when I was trying to incorporate more plant-based meals into my week, and it quickly became a family favourite. It’s packed with flavour, surprisingly easy to make, and totally customizable. Let’s get cooking!
Why You’ll Love This Recipe
This isn’t just another vegan curry recipe. It’s a flavour explosion! The homemade green curry paste (don’t worry, I’ll guide you through it!) creates a depth of flavour you just won’t get from store-bought versions. Plus, it’s a fantastic way to use up any veggies you have lurking in the fridge. It’s ready in under 30 minutes, making it perfect for busy weeknights.
Ingredients
Here’s what you’ll need to whip up this amazing curry:
- 3-4 tablespoons homemade green curry paste
- 1 can (13.5 oz / 400ml) full-fat coconut milk
- 0.5 cup (120ml) vegetable stock
- 2 cups (approx. 300g) mixed vegetables (I love broccoli, bell peppers, and snap peas!)
- 1 cup (approx. 150g) cubed extra-firm tofu
- 2 tablespoons neutral oil (like sunflower or vegetable oil)
- 2 kaffir lime leaves
- 1 tablespoon vegan fish sauce
- 1 teaspoon coconut sugar
- 1 handful fresh Thai basil leaves
Ingredient Notes
Let’s talk ingredients! A few little tips can make all the difference.
Homemade Green Curry Paste – A Deep Dive
Okay, I know making your own paste sounds daunting, but trust me, it’s worth it! You control the spice level and freshness. If you’re short on time, a good quality store-bought paste will do, but homemade is best.
Full-Fat Coconut Milk – Why It Matters
Don’t skimp on the full-fat coconut milk! It’s what gives the curry its creamy, luxurious texture. Light coconut milk just won’t deliver the same richness.
Kaffir Lime Leaves – Regional Variations & Substitutes
Kaffir lime leaves add a beautiful citrusy aroma. If you can’t find them, you can substitute with the zest of one lime, but the flavour won’t be quite the same. They’re often available in Asian grocery stores or online.
Vegan Fish Sauce – Umami Explained
Vegan fish sauce is a game-changer for adding that savoury umami flavour. It mimics the depth of traditional fish sauce without the fish! You can find it online or in some health food stores. A splash of soy sauce can work in a pinch, but it won’t have the same complexity.
Coconut Sugar – A Healthier Sweetener
Coconut sugar has a lower glycemic index than refined sugar, and it adds a lovely caramel-like flavour. Brown sugar is a good substitute if you don’t have coconut sugar on hand.
Step-By-Step Instructions
Alright, let’s get cooking!
- Heat the oil in a large pot or wok over medium heat. Add the green curry paste and sauté for 1-2 minutes, stirring constantly, until fragrant. This step is key to releasing all those amazing aromas.
- Pour in the coconut milk and vegetable stock. Stir well to combine everything. Bring to a gentle simmer.
- Add the mixed vegetables and cubed tofu. Let it simmer for about 5-7 minutes, or until the vegetables are tender-crisp. I like my veggies with a little bite, but cook them longer if you prefer them softer.
- Stir in the vegan fish sauce and coconut sugar. Taste and adjust seasoning as needed. Add a pinch of salt if you think it needs it.
- Finally, stir in the kaffir lime leaves and remove from heat. Garnish generously with fresh Thai basil leaves. Serve immediately with steamed rice or your favourite noodles.
Expert Tips
- Don’t overcrowd the pot: This will lower the temperature and steam the vegetables instead of sautéing them. Work in batches if necessary.
- Taste as you go: Curry is all about balance. Adjust the sweetness, saltiness, and spice level to your liking.
- For extra flavour: Add a squeeze of lime juice at the end.
Variations
- Spice it up: Add a chopped red chilli to the curry paste for an extra kick. My friend, Priya, loves to add a whole bird’s eye chilli!
- Different veggies: Feel free to swap out the vegetables for whatever you have on hand. Mushrooms, eggplant, and spinach all work beautifully.
- Protein power: Swap the tofu for chickpeas, tempeh, or even lentils.
Vegan
This recipe is 100% plant-based and vegan-friendly!
Gluten-Free
Naturally gluten-free, but always double-check the ingredients in your vegan fish sauce and curry paste to ensure they are certified gluten-free if you have a sensitivity.
Spice Level (Mild, Medium, Hot)
This recipe is generally medium in spice level. Adjust the amount of green curry paste to control the heat.
Festival Adaptations (e.g., Buddhist Lent)
Green curry is often enjoyed during Buddhist Lent in Thailand, as it’s a flavourful and nourishing meal.
Serving Suggestions
Serve this curry with:
- Jasmine rice
- Brown rice
- Rice noodles
- Naan bread (for dipping!)
Storage Instructions
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. It actually tastes even better the next day as the flavours meld together! You can also freeze it for up to 2 months.
FAQs
What is the origin of green curry?
Green curry originated in central Thailand and is known for its vibrant colour and fresh, herbaceous flavours.
Can I make the green curry paste ahead of time?
Absolutely! You can make the paste up to a week in advance and store it in an airtight container in the refrigerator.
What vegetables work best in this curry?
Broccoli, bell peppers, bamboo shoots, green beans, and eggplant are all fantastic choices.
Is it possible to use other protein sources besides tofu?
Definitely! Chickpeas, tempeh, lentils, or even seitan would work well.
How can I adjust the spice level of this curry?
Use more or less green curry paste. You can also add a pinch of cayenne pepper for extra heat.
What is a good substitute for Kaffir lime leaves?
Lime zest is the best substitute, though it won’t have the same aromatic complexity.