Vegan Green Curry with Vegetables

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 Vegan Green Curry with Vegetables

Ingredients:


  • 1 tablespoon vegetable oil

  • 2 tablespoons Thai green curry paste

  • 1 can (13.5 ounces) full-fat coconut milk

  • 1 cup vegetable broth or water

  • 8 fresh makrut lime leaves, bruised or torn

  • 1 tablespoon coconut sugar or brown sugar

  • 1 ½ tablespoons soy sauce or tamari

  • 1 (14-ounce) can bamboo shoots, drained and rinsed

  • 1 (15-ounce) can chickpeas, drained and rinsed

  • 1 red bell pepper, diced

  • 1 green bell pepper, diced

  • 1 yellow bell pepper, diced

  • 1 cup broccoli florets

  • 1 cup snow peas

  • 1 cup Thai basil leaves, chopped (optional)

Instructions:

  1. Heat the oil in a large pot or Dutch oven over medium heat. Add the curry paste and cook for 1 minute, stirring constantly, until fragrant.

  2. Stir in the coconut milk, vegetable broth, lime leaves, coconut sugar, and soy sauce. Bring to a simmer and cook for 5 minutes.

  3. Add the bamboo shoots, chickpeas, bell peppers, broccoli, and snow peas. Simmer for 10-15 minutes, or until the vegetables are tender.

  4. Stir in the Thai basil leaves (if using) and cook for 1 minute more.

  5. Serve over rice with your favorite toppings.

Tips:

  • For a spicier curry, add more Thai green curry paste.

  • If you don't have fresh makrut lime leaves, you can substitute 1 teaspoon dried kaffir lime leaves.

  • You can also add other vegetables to this curry, such as carrots, zucchini, or eggplant.

  • Serve with a side of jasmine rice or quinoa for a complete meal.

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