The best vegan everyday green Thai curry made with ingredients from your pantry. Warming, satisfying, and delicious!
Prep Time:10 minutes
Cook Time:25 minutes
Total Time:35 minutes
Yield:4 servings 1x
2 tbsp coconut oil, divided
1 medium yellow onion, diced
4 medium garlic cloves, minced
2 tbsp grated ginger root
1/4 cup Thai green curry paste
2 tbsp coconut sugar
Fine sea alt and freshly ground black pepper, to taste (I used two pinches of salt and 20 twists of pepper)
2 cans of full fat coconut milk (or 1 can of coconut milk plus 400 mL vegetable broth for a lighter option)
1 medium bunch broccoli, chopped into florets
1 1/2 cups cooked chickpeas
1/4 cup finely chopped cilantro
1/4 cup finely chopped basil
Optional: 1 1/2 cups diagonally sliced zucchini (from about 1 medium zucchini) OR a few handfuls of chopped spinach, kale, or collards
Cooked white rice, for serving
1/3 cup toasted cashews (see note)
In a large pot, warm 1 tbsp of the oil over medium heat. Add the onion, garlic, ginger, and a small pinch of salt and cook, stirring occasionally, until nicely browned, about 5 minutes.
Stir in the curry paste and coconut sugar. Add the coconut milk and bring to a simmer. Simmer, stirring occasionally, for about 15 minutes.
Add the broccoli and chickpeas and cook until the broccoli is bright green and tender, about five minutes. Add the cilantro and basil and remove from the heat.
Optional step: Make pan-seared zucchini by warming the remaining 1 tbsp of coconut oil in a skillet over medium heat. Add the zucchini and cook for 3-4 minutes per side, or until nicely browned. In place of the zucchini, you can add a few handfuls of chopped spinach, kale, or collards to the curry and cook until wilted and bright green.
Serve the curry over white rice and top with toasted cashews, cilantro, and a few spritzes of lime juice.
To toast cashews, spread raw cashews on a baking sheet and toast at 325 degrees F for 8 minutes.
Keywords: vegan Thai green curry, Thai green curry