Vegan Thai Green Curry

A fragrant, spicy Thai curry sauce with roasted green peppers, tofu and quinoa. An easy and really delicious dinner!

Vegan Thai Green Curry

GREEN CURRY PASTE

Store-bought curry pastes are more often then not unsuitable for vegans or even vegetarians as they contain shrimp paste and fish sauce. There are some brands that are vegan-friendly, so it's worth checking the ingredients lists. Store-bought does save a lot of time and are very convenient to have in the cupboard.

I often use store-bought, but recently I have really enjoyed making mine from scratch. The taste is much fresher and more fragrant, plus you can control the spice level of the chillies added. But as a downside it does take time and effort to make and it doesn't keep as long as store-bought paste does.

TO MAKE THIS QUICK GREEN CURRY, YOU WILL NEED

• Tofu, I used a firm tofu

• Store-bought or homemade Thai green curry paste

• Spring onions

• Roasted or fresh green peppers

• Canned coconut milk, preferably full fat but can also be the reduced fat.

• Vegetable stock or water

• a fresh lime

• fresh coriander to serve

• Cooked quinoa

Depending on the curry paste you are using, you might want to add additional ingredients such as coconut sugar or extra soy sauce to balance the flavours.

MADE EASY THROUGH MEAL PREP

I used left-over oven-roasted green peppers, which I roasted on my meal prep day. Pre-roasting the vegetables does saves a lot of time as the vegetables don't have too cook too long in the sauce. They are basically just heated up, but they still have a lot of flavour from the roasting.

I also served the sauce with the quinoa which I also cooked on my meal prep day. You can serve the quinoa cold or heat it up. I left mine cold as the sauce was hot.

The green curry paste I made earlier today, but you can also use a vegan friendly store-bought paste.

USE FRESH PEPPERS

You can always replace the roasted peppers with fresh peppers or any other green vegetable of choice. You might have to cook the sauce a bit longer though until the vegetables are cooked.

OTHER VEGETABLES YOU CAN ADD

• Tenderstem Broccoli

• Baby leave spinach

• Bok choy

• sugar snap peas

• bean sprouts

OTHER DINNER IDEAS RECIPES

Vegan Bobotie

Butternut & Chickpea Tagine

Sweet Potato and Lentil Dahl

Easy Butterbean Curry

MORE QUICK MEAL IDEAS

Healthier Caesar Salad with Tofu

Greens, Beans and Vegan Sausage Stew

Perfect Summer Salad

VEGAN THAI GREEN CURRY

with roasted green peppers, tofu and quinoa. Thanks to meal prep this can be ready in less than 25 minutes.

SERVES 2 - 3

TIME 25 minutes

INGREDIENTS

• 1 - 2 tbsp vegetable oil

• 1 block firm tofu, cubed or diced

• 2 - 3 spring onions, sliced

• 1 tbsp Thai green curry paste, homemade or store-bought

• 1 cup vegetable stock or water

• 1 can (full fat) coconut milk

• 1 tbsp soy sauce or vegan fish sauce or tamari sauce

• 1 full cup roasted green peppers or vegetables of choice

• 1 tsp coconut sugar (optional)

• juice from 1/2 lime

OPTIONAL TO SERVE

• Fresh coriander leaves

• fresh chilli

INSTRUCTIONS

1. Fry the curry paste in the oil for about 5 minutes, stirring the entire time.

2. Add the tofu cubes and the white part from the spring onions and fry for another 5 minutes or so.

3. Stir in half the vegetable stock/water and the coconut milk. Add more stock to achieve the desired consistency.

4. Add the roasted green peppers (and any other vegetables you wish) and simmer for 5 - 10 minutes.

5. Stir in the soy sauce and lemon juice and add more stock if needed. Traditionally this sauce should be thin with a soupy consistency, but that is up to you. Taste the sauce and if it needs some sweetness add a bit of coconut sugar.

6. Serve with cooked quinoa and finish with the green parts of the spring onions, fresh coriander leaves and a squeeze of lime.

HAVE YOU MADE THIS?

If you have, I would love to see your creations on Instagram.

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