You can have a fiery bowlful of easy vegan green curry using this recipe, and the results will be fresher and more flavorful than takeout. With green curry paste and coconut milk stocked in your pantry, this delicious meal is never more than a few minutes away.
Vegetable variations: Swap in any variety of vegetables for the broccoli and potato; don’t be afraid to experiment with anything you find sitting in the fridge.
Complete the meal: This bowl is a full meal in itself, especially if you include the optional rice.
What is green curry paste?
Green curries are popular in Thai cuisine, and the foundational flavoring is, not surprisingly, green curry paste. It’s made from a blend of green chiles, garlic, lemongrass, and spices.
If you buy green curry paste, read labels to make sure there are no fish or shrimp ingredients. If you have more time, you can also make your own green curry paste. Look for it in the Asian foods section of your supermarket or natural foods store.
The Student Vegan Cookbook is available wherever books are sold
Recipe and photos are from The Student Vegan Cookbook by Hannah Kaminsky, ©2021 Quarto Publishing Group USA. Reprinted by permission. See more about the book following the recipe box.
Explore more …
- 50 easy tofu recipes for every meal
- Vegan avocado recipes.
- Vegan broccoli recipes.
- Thai Vegetable Stew with Coconut-Peanut Sauce
- Thai-Style Zucchini Noodle Salad
About Hannah Kaminsky: Hannah has developed an international following for her delicious recipes and mouthwatering food photography at the award-winning blog BitterSweet. She is the author of My Sweet Vegan, Vegan Desserts, Vegan à la Mode, Easy as Vegan Pie, and Real Food, Really Fast. Visit Hannah on the web at BittersweetBlog.com.
- 1 tablespoon olive oil
- 14- to 16-ounce tub extra-firm tofu, thoroughly drained and cubed (see Note)
- 1 tablespoon soy sauce
- 2 tablespoons green curry paste
- Two 14-ounce cans full-fat coconut milk
- 2 small sweet potatoes, peeled and diced
- 3 cups small broccoli florets
- ½ cup minced fresh cilantro (plus more for garnish, optional)
- 2 tablespoons lime juice
- 1 avocado, sliced
- Hot cooked rice (or other grain), optional
- Heat the oil in a stockpot over medium-high heat. Add the tofu and soy sauce and cook, stirring gently to coat the pieces without breaking them, until golden brown, 10 to 12 minutes; remove with a slotted spoon to a bowl.
- Stir the curry paste and coconut milk together in the stockpot; add the sweet potatoes and bring to a boil. Reduce the heat to medium-low and cook the potatoes at a simmer until fork-tender, about 10 minutes.
- Add the broccoli and tofu to the sweet potatoes and cook until the broccoli is bright green, about 5 minutes more.
- Remove the pot from heat. Add the cilantro and lime juice and stir to combine. Spoon into bowls (over or alongside) rice and top with the avocado. Garnish with extra cilantro, if you’d like.
If you have a tofu press, feel free to press the tofu ahead of time. You can also improvise by pressing the tofu cubes between a pair of baking sheets lined with paper towel to remove excess moisture. The drier the tofu, the better the end result.
More about The Student Vegan Cookbook
Even if you’re a student who has a tight budget, a crazy-busy schedule, and limited kitchen equipment, you still can make amazing vegan snacks, treats, and meals for yourself and your friends.
The Student Vegan Cookbook shows you how, with tips, tricks, and hacks for dormitory-room and small-kitchen cooking and with lots of creative, nutritious, and delectable recipes—each one with its own photograph, something other college vegan cookbooks do not have—covering the whole day, from rushing-off-to-class quick-fix breakfasts to midnight (or later) treats for chilling and unwinding.
Award-winning vegan blogger Hannah Kaminsky has walked the walk, cooking delicious meals for herself and her roommates in her own college years. Fast-forward a few years and Hannah is now a professional food writer and photographer who has created a stunning book full of truly scrumptious, yet easy-to-make, vegan recipes. It includes:
- Wraps, tacos, burritos, and sandwiches, for lunches and casual dinners on the fly
- All kinds of fast and easy noodle dishes, from pasta, soba, and udon to new ways to fix ramen, the perennial student favorite
- Smoothies, juices, and shakes
- Loaded toasts—because avocado toast is not the only way to turn toast into a meal
- Colorful, filling, and flavorful one-pan and one-bowl dinners—for the many students who have access to only one burner
- Snacks and party treats that not only taste incredible but also are good for you
Whether you’re a vegan, a vegetarian, or simply an omnivore who wants to eat better, and whether you live at home, in your own apartment, or in a dorm, you’ll kick your cooking and eating game up to the next level with this inventive and incredibly useful book.
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