Description
A creamy and flavorful vegan Thai green curry packed with chickpeas, tofu, and vibrant vegetables in a rich coconut sauce.
Ingredients
Scale
- 2 cups chickpeas (cooked or canned, drained and rinsed)
- 200 grams firm tofu, cubed
- 1 can (400 ml) coconut milk
- 2 tablespoons Thai green curry paste
- 1 cup vegetable broth
- 1 medium zucchini, sliced
- 1 bell pepper, sliced
- 1 cup spinach or kale
- 2 cloves garlic, minced
- Handful fresh basil
- 1 tablespoon lime juice
- 1 tablespoon olive oil
- Salt to taste
Instructions
- Heat a large skillet over medium heat.
- Add olive oil and sauté garlic until fragrant, then stir in curry paste.
- Pour in coconut milk and vegetable broth, mix well.
- Add tofu, chickpeas, zucchini, and bell pepper.
- Simmer for 15 to 20 minutes until vegetables are tender.
- Stir in spinach, basil, and lime juice.
- Season with salt and serve warm.
Notes
- Use full-fat coconut milk for best texture
- Add basil at the end for fresh flavor
- Adjust spice by changing curry paste amount
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 6g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 12g
- Cholesterol: 0mg
Keywords: vegan curry, chickpea curry, thai green curry, plant based dinner