Easy Vegan Green Curry

Friday, March 31, 2017

This is something I whipped together using ingredients I had just sitting around. That's the beauty of curries I think. There are some flavor rules, but when it comes to what you throw into them, it's really up to you. The mixture of curry paste and coconut milk is a pretty standard and simple base, but feel free to change up the veggie and protein choices if you like. Although I highly suggest the mushrooms mmm...

Make sure you cook the veggies with long cook times first, and quick to cook ones later. This way you don't end up with some mushy veggies and some undercooked. Here, I cook the carrots and bell peppers first (I like my peppers soft), then the mushrooms and celery later for that reason.

Recipe: Makes 2 servings
Prep and cook time: about 30 minutes

1/2 can full fat coconut milk
2 heaping Tbsp. Thai green curry paste
1 tsp. coconut oil
3 medium sized carrots, cut into thick coins
1/2 green bell pepper, sliced
1 cup sliced baby bella mushrooms
2 celery stalks, sliced into thick coins
1/2 cup green peas (frozen or canned is just fine)
1/4 block extra firm tofu, cut into 1 inch cubes

First, heat the coconut oil in a medium saucepan on high. Throw in the bell peppers and heat until edges start to brown slightly, then add in the carrots. Reduce heat to medium and sauté for 3 minutes.
Next, add mushrooms and celery. Stir and cook for 5 minutes.
Then, add coconut milk and green curry paste to the veggies and stir to combine.
Bring the pot to a boil, then cover, reduce heat back to medium, and cook for 10 minutes.
Add peas and tofu and cook for 3 more minutes.
Serve with brown or white rice, or no rice at all! Enjoy.


  1. This looks delicious Dayna :)

    I was wondering if you've tried the Andrew Lessman vitamins? I'd love to recommend them (friendly flora, digest assure are my favourites)
    I've been really into taking little boosters like spirulina in my water and was wondering if you had an updated vitamin blog post you could do :) I love your blog so much and keep up the good work!

  2. I tried this recipe last night for dinner and it was absolutely amazing! I've been trying to transition to becoming a vegetarian and I'm finding it incredibly difficult. I want to be vegan except I'm allergic to quite a lot of fruits and all nuts so I've ruled that out. Do you have any good vegetarian/vegan recommendations for breakfast that don't include nuts and fruit? I know that's a lot to ask because almost everything does haha but I haven't found anything so far xx love your blog posts

    1. I'm so glad you liked it! And how interesting, I don't know that I've ever met anyone allergic to multiple fruits. I'm curious - which ones are you allergic to?

      Off the top of my head, you might like making tofu scrambles. I love these. Basically, you mix tofu with veggies like mushrooms, peppers, and onions, and sautee some potatoes and you have kind of an eggy-homefry meal, here's a good one: https://yupitsvegan.com/2017/03/13/super-green-tofu-scramble/
      Here's a yummy vegan breakfast burrito idea: http://laurencariscooks.com/ultimate-vegan-breakfast-burrito/
      An indian breakfast pancake: http://www.shwetainthekitchen.com/2017/03/tomato-omelette-besan-cheela-besan.html
      And some pancakes you can jazz up with chocolate chips, maple syrup, etc: http://www.hecooksforme.com/recipe/4-ingriedient-gluten-free-pancakes/

    2. I went to see an allergist and it's quite common in people who have an anaphylactic allergy to certain nuts so that probably explains it! I can eat berries and orange/lemon/lime, but I can't the majority of other fruits like apple, banana, kiwi, peaches, etc.

      Thank you for all those recipes, I'll definitely try them out!



By Dayna Frazer