How to Make a Vegetable Green Curry

Too many people assume vegetarian food is boring and tasteless. You can find delicious ways to prepare vegetables with just a little forethought and some experimentation. The better veggies taste, the more you are likely to eat them.

Below you will find a recipe for Vegetable Green Curry. Since Spring is just around the corner, I'm using some Spring vegetables. However, you can use whatever vegetables you have on hand. This recipe is so customizable, and you know I love that!

Watch Me Make It

The Recipe

I found the original recipe HERE. I make a couple of small changes, but I follow the basic idea The recipe makes 2-4 servings, depending on how hearty you want the meal.

Ingredients

1c basmati rice

2 tsp oil

1 yellow onion, diced

1 TBSP grated ginger

3 cloves garlic, minced

1 bunch asparagus, chopped

2 carrots, sliced

2 TBSP green curry paste (you could also use red curry)

small zucchini, chopped

1 can (14oz) coconut milk

1/2 c water

1 tsp brown sugar

1/2 cake extra firm tofu, cubed

red pepper flakes, optional

2-3 cups baby spinach

2 tsp lime juice

2 tsp soy sauce

red pepper flakes, optional

fresh cilantro

Instructions

1. Cook rice and set aside.

2. In a deep skillet, add oil and onion. Cook until softened slightly.

3. Add in carrots, and allow them to cook for several minutes.

4. Add zucchini. and cook for several minutes.

5. Add asparagus, and cook for several minutes.

6. Add in ginger and garlic. Stir around.

7. Add in curry paste and cook another 2 minutes.

8. Pour in coconut milk, water, tofu, and red pepper flakes, if using. Simmer for about 5-10 minutes.

9. Stir in spinach until wilted.

10. Remove from heat and add in lime juice and soy sauce.

11. Divide rice and curry into bowls. Garnish with chopped cilantro.

    
    

Variation and Notes

• If you can't find green curry, you can use red curry. Red curry is a little spicier, so if you use it, adjust the red pepper flakes according to your spice tolerance.

• I like white basmati rice with this dish, but you could use brown rice or quinoa.

• Use whatever vegetables you have. I had wanted to add snow peas, but my grocery store didn't have any, so I skipped them.

• Raw cashews are a nice addition.

• Notice I added the veggies in stages, starting with the ones that need to cook longer. This way my carrots were soft, but my tender asparagus wasn't overcooked and my spinach was gently wilted.

• Not a coconut fan? You can skip the coconut milk and use plain Greek yogurt and a little more water instead. I would also add a tad more brown sugar to mimic the natural sweetness of the coconut milk. This will change the flavor, but it will still be delicious.

• I keep a peeled chunk of ginger in the freezer so I have "fresh" ginger whenever I need it.

• You can substitute any chopped or baby green in place of the spinach.

• If you don't like tofu, you can skip it. You could also add some beans (cannellini, great northern, and chickpeas would all be good). If you don't care to keep it vegetarian, add leftover chicken.

  
  

Pin It For Later