Thai green curry

Thai green curry

By
From
Vegan Goodness
Serves
4
Photographer
Jessica Prescott

Thai curries are one of my favourite ways to introduce meat eaters to vegan cooking. By simply swapping the meat for chickpeas, a Thai green curry becomes accidentally vegan.

Ingredients

Quantity Ingredient
400g brown jasmine rice
250g cooked chickpeas
or 1 tin cooked chickpeas
1 large starchy veggie, like a pumpkin,sweet potato or normal potatoes
2 tablespoons coconut oil
1 large white onion, peeled and finely chopped
3 garlic cloves, peeled and finely chopped
bunch coriander, stalks and leaves separated, and stalks finely chopped
green curry paste, for 4 people
500ml coconut milk
1-2 handfuls brown mushrooms, sliced
1 small aubergine, chopped into cubes
1-2 handfuls sugar snap peas
coconut flakes, to garnish
red chillies, sliced, to garnish

Method

  1. Cook the rice according to your preferred cooking method.
  2. Drain and rinse your chickpeas and chop your hard and starchy vegetable, removing the skin if it’s a hard-skinned pumpkin (I leave the skin on if using potatoes, sweet potatoes or Hokkaido pumpkin).
  3. Heat the coconut oil in a large saucepan over a medium heat. Add the onion, garlic and coriander stalks (reserve the leaves) and stir until the onion is soft and translucent. Add the curry paste and stir until fragrant.
  4. Add the coconut milk, chickpeas and pumpkin and increase the heat to high. Once boiling, add the mushrooms and aubergine, then lower the heat and allow to simmer for about 30 minutes, until the starchy vegetable and aubergine are easily pierced with a fork. Add the sugar snap peas right before serving.
  5. Spoon the cooked rice into 4 bowls, top with the curry and garnish with the reserved coriander leaves, coconut flakes and chillies.

Ch-ch-ch-ch-changes…

  • You can use tofu or tempeh in place of the chickpeas if you like. Use red or yellow curry paste instead of green. Replace half of the coconut milk with water if you are worried about fat, but keep in mind that coconut milk is very, very good for you and full of ‘good fats’ (the ones your body knows how to process). Feel free to add any any extra vegetables you like, such as broccoli, cauliflower, bean sprouts, courgette (zucchini) and (bell) pepper.
Tags:
healthy
vegan
vegetarian
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