Vegan Green Curry
  • CourseMain Dish
  • CuisineVegan, Vegetarian
Servings
6
Servings
6
Ingredients
Sauce
  • 2 tsp. coconut oil
  • ½ yellow onion, diced
  • 1 small jalapeño, deseeded if desired and minced
  • 2cloves garlic, minced
  • 1Tbsp. minced ginger
  • 3Tbsp. Thai Kitchen green curry paste (or any vegan green curry paste)
  • 2Tbsp. lime juice
  • 2tsp. coconut sugar or brown sugar
  • 1cup coconut milk (light or whole-fat, based on preference)
  • ⅓cup loosely packed cilantro
Base
  • 2tsp. coconut oil
  • ½ yellow onion, diced
  • 115 oz. can garbanzo beans, drained and rinsed
  • 1 small eggplant, cubed
  • 2 carrots, peeled and chopped into large half-moons
  • 1 small head of broccoli, chopped
  • Cooked white, brown or Jade Pearl rice, for serving
Instructions
  1. Preheat oven to 425° F. Toss eggplant, carrots and broccoli in 1 Tbsp. of oil and spread on baking sheet. Season with salt and pepper to taste. Roast for 25 minutes.
  2. Meanwhile, heat a dutch oven or heavy-bottomed pan over medium heat. Add 2 tsp. of coconut oil. Once melted, add half the yellow onion and the jalapeño and cook until fragrant and soft, 4 to 5 minutes. Stir in the garlic and ginger, cooking for another minute or so, then add the curry paste, lime juice, sugar, coconut milk and cilantro. Stir to combine, then bring to a simmer and cook for 5 minutes. Carefully pour into a blender (or use an immersion blender) and puree the sauce until smooth. Set the sauce aside and wipe out the pot.
  3. Place the pot back on the stove and add 2 tsp. of coconut oil. Once melted, add the other half of the onion and sauté for 3 minutes. Add the chickpeas and continue cooking for 2 minutes. Then add the roasted vegetables and curry sauce and simmer for 5 minutes.
  4. Serve curry over rice, topping with freshly chopped cilantro and a squeeze of lime. Enjoy!
Recipe Notes

Adapted from naturallyella.com.

Want your curry to have an extra kick? Choose a larger jalapeño and keep all the seeds, or use a spicier green chili like a serrano pepper.

 

This recipe is from Mississippi Market’s Plant-Based Recipe Club — a great way to get more plants on your plate!

learn more
Vegan Green Curry
Print Recipe
  • CourseMain Dish
  • CuisineVegan, Vegetarian
Servings
6
Servings
6
Ingredients
Sauce
  • 2 tsp. coconut oil
  • ½ yellow onion, diced
  • 1 small jalapeño, deseeded if desired and minced
  • 2 cloves garlic, minced
  • 1 Tbsp. minced ginger
  • 3 Tbsp. Thai Kitchen green curry paste (or any vegan green curry paste)
  • 2 Tbsp. lime juice
  • 2 tsp. coconut sugar or brown sugar
  • 1 cup coconut milk (light or whole-fat, based on preference)
  • ⅓ cup loosely packed cilantro
Base
  • 2 tsp. coconut oil
  • ½ yellow onion, diced
  • 1 15 oz. can garbanzo beans, drained and rinsed
  • 1 small eggplant, cubed
  • 2 carrots, peeled and chopped into large half-moons
  • 1 small head of broccoli, chopped
  • Cooked white, brown or Jade Pearl rice, for serving
Servings:
Units:
Instructions
  1. Preheat oven to 425° F. Toss eggplant, carrots and broccoli in 1 Tbsp. of oil and spread on baking sheet. Season with salt and pepper to taste. Roast for 25 minutes.
  2. Meanwhile, heat a dutch oven or heavy-bottomed pan over medium heat. Add 2 tsp. of coconut oil. Once melted, add half the yellow onion and the jalapeño and cook until fragrant and soft, 4 to 5 minutes. Stir in the garlic and ginger, cooking for another minute or so, then add the curry paste, lime juice, sugar, coconut milk and cilantro. Stir to combine, then bring to a simmer and cook for 5 minutes. Carefully pour into a blender (or use an immersion blender) and puree the sauce until smooth. Set the sauce aside and wipe out the pot.
  3. Place the pot back on the stove and add 2 tsp. of coconut oil. Once melted, add the other half of the onion and sauté for 3 minutes. Add the chickpeas and continue cooking for 2 minutes. Then add the roasted vegetables and curry sauce and simmer for 5 minutes.
  4. Serve curry over rice, topping with freshly chopped cilantro and a squeeze of lime. Enjoy!
Recipe Notes

Adapted from naturallyella.com.

Want your curry to have an extra kick? Choose a larger jalapeño and keep all the seeds, or use a spicier green chili like a serrano pepper.

 

This recipe is from Mississippi Market's Plant-Based Recipe Club — a great way to get more plants on your plate!

learn more

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