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!

Step-by-Step Photos: