Easy Vegan Green Curry with Tofu and Vegetables
Bring home all the flavor of your favorite takeout with this mouthwatering easy vegan green curry with tofu and vegetables. This healthy, plant-based take on a classic will have everyone begging for seconds!
Equipment
- small pot with lid (or Instant Pot)
- large nonstick sauté pan (skillet with sides)
- tongs (or large spoon)
Ingredients
Brown rice ingredients
- 2 cups water
- 1 cup brown rice
Green curry ingredients
- 4 garlic cloves minced
- 2 lemongrass stalks thinly sliced (see FAQ)
- 1 1-inch piece fresh ginger minced (about 1 tablespoon)
- ½ to 1 Thai pepper (optional; see Note)
- ½ cup water or low-sodium vegetable broth
- 2 tablespoons green curry paste (check label to ensure it is vegan)
- 1 red bell pepper membranes and seeds removed, cut into strips
- ¾ cup shredded carrots
- 1 heaping cup broccoli florets
- 2 cups spinach packed
- 1 1-pound block extra-firm tofu drained and pressed for 15 minutes (see FAQ) and cut into large cubes
- 1 13.5-ounce can unsweetened lite coconut milk
- 1 tablespoon low-sodium tamari
- 1 teaspoon coconut sugar
- juice of ½ lime (plus additional, to taste)
Garnishes (optional)
- fresh cilantro
- fresh Thai basil
- unsalted peanuts roughly chopped
- lime wedges
Instructions
- Prepare the rice: In a small pot over high heat, bring 2 cups of water to a boil. Add the brown rice, reduce the heat to low, and cover the pot. Simmer the rice, covered, for 45 minutes. Remove the rice from the heat and keep it covered for at least 10 minutes.
- Sauté the aromatics: Heat a large nonstick sauté pan (skillet with sides) over medium-high heat. Add 2 tablespoons of the water and the garlic, lemongrass, ginger, and Thai pepper (optional). Sauté for about 1 minute, until fragrant.
- Add the curry paste and vegetables: Add the curry paste, red bell pepper, carrots, broccoli, and spinach to the pan. Reduce heat to medium and sauté, stirring frequently, for approximately 10 to 12 minutes, or until the vegetables are fork-tender. Add a splash of the water at any point if the vegetables start to stick to the pan.
- Add the remaining ingredients: Add the tofu, coconut milk, the rest of the water, tamari, and coconut sugar. Continue to sauté over medium heat, stirring occasionally, for about 5 minutes, or until warmed. Add the lime juice and remove from heat. Taste and add more lime juice, pepper, and/or water as needed to adjust the seasoning and spice level to your preference.
- Serve: Serve the green curry over or next to the cooked brown rice. Garnish with fresh cilantro, fresh Thai basil leaves, chopped peanuts, and/or lime wedges.
Notes
- When using Thai peppers, keep in mind that they are often much spicier than jalapeños. Unless you are accustomed to very spicy food, it’s best to start with less than you think you need, then taste and gradually add more if you want more spice. I started with ½ a small Thai green pepper and ended up adding a little more at the end as a garnish. If you prefer less spice, feel free to omit the Thai pepper and/or substitute a jalapeño or serrano (spicier than a jalapeño but less spicy than a Thai pepper).