Thai Green Vegetable Curry (vegan + gluten free) by Cassie Autumn | Mealz

Thai Green Vegetable Curry (vegan + gluten free)


5 Servings

10 min Prep, 20 min Cook


Contains Coconut


Green curry has to be my favorite Thai curry of all time!

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Cooking Stages

    • Chop up all of your vegetables very finely.

    • Heat a large nonstick pot or deep wok pan on medium heat. If the pot is not nonstick, add coconut oil.

    • Add garlic, onion, rice vinegar, tamari and curry paste in the pot.

    • Stir-fry until the onion is charred and the mixture is bubbling and fragrant.

    • Add in chopped eggplant, kabocha, mushrooms and bamboo shoots until everything is mixed with the onion and spices.

    • Pour in the coconut milk and vegetable broth and stir until everything is well-combined.

    • Let simmer on a very low heat for half an hour.

Nutrition Facts

Serving Size 175.4 g

Amount Per Serving
Calories 100.8 cals5%
% Daily Value*
Kilojoules 424.8 kJ5%
Fat 2.9 g4%
Sodium 173.1 mg8%
Carbohydrate 8.7 g3%
Protein 11.7 g23%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.


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