This wholesome and tasty Vegan Thai Green Curry is rich, creamy and full of bold flavours with a kick of heat. It’s a hearty, comforting vegan meal that leaves you satisfied for hours. The creamy coconut tames the heat of the curry paste, bringing it down to a light kick which energises you out of any winter rut!

More About Mia and her Soulful Food...

Hi, I'm Mia, veg and fruit lover extraordinaire. My plant-based journey started with a love for this planet and everyone who's living on it. Through travel, experimenting, and a lot of curiosity, I have discovered just how easy, accessible, and simple (yet diverse, tasty and nutritious!) vegan food can be. It is very important to me that my diet supports all my nutritional needs, and so my recipes focus on finding ways to this whilst also tasting scrumptious!

What I love the most about cooking is the community aspect of it. The joy and comfort of gathering and sharing – how it brings everyone together. My regular recipes and posts are to do just this! I will be sharing my favourite tasty and healthy vegan meals and treats with you. And I hope that you will enjoy looking after yourself by eating them, and of course sharing them with your own tribe, large or small. 

Wishing you lots of love, health and happiness, Mia xx 

In general, all veggies work well for this curry so feel free to use whatever on hand. Carrots, peppers, peas, cauliflower, are just a few options that would work well here. I love using veggies such as broccoli, aubergine and potato because they are more likely to soak up tons of flavour.

As a widely grown food, pumpkin is a storehouse of many antioxidant vitamins such as vitamin A, vitamin C and vitamin E. With its sweet and slightly bitter flavour, eating this lovely root veggie regularly has even been shown to benefit bronchial asthma and help regulate blood sugar balance.

Though this humbling vegetable is low in calories, nonetheless, it’s packed with flavonoid polyphenolic antioxidants such as lutein, xanthin, and carotenes in abundance. It is also a rich source of minerals like copper, calcium, potassium and phosphorus keeping your bones, muscles, heart, and brain working properly.

Black Pepper is the quintessential spice for general wellness promotion and prevention of poor health. It’s warming and it stimulates a warming flow of energy in the body. Black Pepper is diaphoretic, opens the pores for sweating and is helpful at the onset of the common cold. A very hot flavour such as black pepper and hot pepper benefits the lungs and helps protect against simple viral infections such as colds and flu.

This is a great meal to reheat for leftovers or take along to work. The curry paste is ideal for all kinds of curries, salad dressings, sauces and soups. It keeps fresh for 10 days in the fridge.

Ingredients

Serves 4 hungry herbivores

Curry Paste Ingredients (for 2 batches curry)

• 2 Green Jalapeno (remove seeds)
• 1 medium chopped Green Pepper
• 3 cloves of Garlic
• 1 thumb-sized piece of Fresh Ginger
• 4 stalks of chopped Onion
• ½ tsp Coriander Seeds
• 1 tsp Cumin Seeds
• ½ tsp whole Black Pepper Corns
• 1 tsp Turmeric
• 1 tbsp Sea Salt
• 2 tbsp Lemon Juice
• 1 Fresh Lime (zest and juice)
• 1 tbsp Coconut Oil
• ½ tsp Maple Syrup

The curry paste is ideal for all kinds of curries, salad dressings, sauces and soups. Keeps fresh for 10 days in fridge.

Other Ingredients (per batch)

• 400g finely chopped Pumpkin
• 400g Broccoli
• 100g Frozen Peas
• 1 can of Coconut Milk
• Handful of Mushrooms
• Any other veg that you desire (broccoli, aubergine, zucchini, cauliflower…)
• 300 ml Water

Preparation

• Start by preparing your curry paste. In a pan, lightly toast the coriander, cumin and black pepper seeds until a slightly fragrant smell arises, then turn down the heat.
• Crush the seed mix, the fresh ginger and the garlic together in a mortar. Then, add these ingredients, as well as all the remaining curry paste ingredients into a food processor and blend into a smooth paste.
• In a large pan or wok add ½ can of coconut milk and warm on high heat until it bubbles and the clear coconut oil separates from the white coconut milk. Then whisk in your curry paste (only use half of what you just made, and if you like less heat then use a little less – you can save the rest for your next curry or freeze it).
• Stir regularly until oil separates and colour changes.
• Add the peas and mushrooms, the 300ml hot water, and the remaining coconut milk and vegetable stock for extra flavour. Let it cook for 5 more minutes on high heat.
• Throw in the pumpkin pieces and the broccoli and allow cook for a further 5 minutes. Taste and check for seasoning.
• Serve with rice and your choice of sprouts, seeds and fresh Thai Basil.

If you love this, then you will love my other Soulful Vegan Recipes from around the world… Just click for my Beautiful Buddha Bowl, Perfect Vegan Cacao Pancakes, Delicious Vegan Dahl, Vegan Carrot Cake, Beetroot with Lentils & Polenta, Tropical Thunder Green Smoothie, Fabulous Fried Rice Recipe, Fennel And Chickpea Salad With Zesty Dressing, Warming Winter Ginger Granola (Vegan, of course!) & Sassy Veg and Coconut Super Stew.

Until next time, sending lots of love, health and wellness to you. Mia xx