Vegetarian Green Curry

July 15, 2022 Amanda Plott

I’ve been wanting to make a Vegetarian Green Curry for a good long while now, and today was finally the day. This curry starts off with onion and spices and quickly gets into veggies, tofu and even some chickpeas. The goal here was to load the curry up with as much veggie goodness as possible to make up for the lack of meat in it.

The end result is a curry that comes together really quickly and tastes amazing. The only thing I might do differently next time, is to add in some jalapeño for added spice and warmth. Every bite of this curry has new tastes and textures that all pair really well together.

Did you pick up on the trick to tofu in this recipe? The trick to getting more texture and firmness to your tofu is to freeze it ahead of time, the night before, and then take it out to let it thaw. If you have time before putting in the freezer, it’ll come out even better if you press it before freezing it.

I served mine over some jasmine rice and topped it off with a squeeze of lime and chopped fresh cilantro. The lime really adds a fun zippy zing to the whole thing and I’d definitely suggest added that in!

Vegetarian Green Curry

Yield: 6

Author: The Skinny Fork (Amanda Plott)

Prep time: 5 MinCook time: 15 MinTotal time: 20 Min

A spicy green curry made with tofu and chickpeas for a fun vegetarian twist. Serve over rice and top it off with cilantro and lime for a zing!

Ingredients

1 Tbsp. Coconut Oil
1 Yellow Onion
8 Oz. Extra Firm Tofu, Frozen & Thawed
1 (14.5 Oz.) Can Chickpeas, Drained & Rinsed
3 Garlic Cloves, Minced
3 Tsp. Minced Ginger
2 Tsp. Coriander
1 (14 Oz.) Can Light Coconut Milk
1 C. Chopped Carrots
1 Zucchini, Diced
2-8 Tbsp. Green Curry Paste
Salt & Pepper to Taste
Optional Garnishes: Lime Wedges & Cilantro

Instructions

Place the 1 Tbsp. Coconut Oil and 1 Yellow Onion into a large skillet and sauté over medium-high heat until the onion is softened.
Add the 8 Oz. Extra Firm Tofu and 14.5 Oz. Can Chickpeas. Cook for about 5 minutes.
Add the 3 Garlic Cloves, 3 Tsp. Minced Ginger, and 2 Tsp. Coriander. Cook for about another minute, or until fragrant.
Stir in the 14 Oz. Can Light Coconut Milk, 1 C. Shredded Carrots, 1 Zucchini, Sliced, 2-8 Tbsp. Green Curry Paste, and Salt & Pepper to Taste. Reduce the heat to medium, and bring it all to a simmer for about 5 minutes or until thickened.
Once done, remove from the heat and serve over rice with you choice of garnish. Enjoy!

Nutrition Facts

Calories

132.1

Fat (grams)

8.33

Sat. Fat (grams)

6.66

Carbs (grams)

9.53

Fiber (grams)

1.8

Net carbs

7.71

Sugar (grams)

3.92

Protein (grams)

3.92

Sodium (milligrams)

127.85

Cholesterol (grams)

Nutritional Claims: High Fiber • Plant Based • Vegan • Vegetarian • Pescatarian • Dairy Free • Gluten Free • Wheat Free • Egg Free • Milk Free • Peanut Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free • Sulphite Free • Kosher

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