healthy and hearty.

This Creamy Vegan Green Curry is one of my healthiest offerings. It’s loaded with nutrients, is so simple to make, and has the most delicious cilantro and lime flavors coming through. Served with antioxidant-rich forbidden black rice, this satisfying meal can be enjoyed on the spot or meal prepped to enjoy as a healthy dinner option throughout the week. Whether you’re looking for a new vegan recipe or just something comforting for dinner, this creamy vegan green curry has you covered.

healthy green curry recipe

How to Make a Healthy Green Curry:​

Simple Ingredients​

The key to this green curry’s depth of flavor lies in its simple yet highly flavorful ingredients. Coconut milk forms the creamy base, offering a rich texture that perfectly balances the bold spices of the green curry paste. The cilantro and lime burst through making the velvety broth absolutely addicting.

Here are all of the ingredients used in this healthy Green Curry recipe:

  • Avocado Oil.
  • Shallots.
  • Garlic.
  • Ginger.
  • Green Curry Paste.
  • Full Fat Coconut Milk.
  • Filtered Water.
  • Cumin.
  • Sea Salt.
  • Tamari.
  • Coconut Sugar.
  • Green Bell Pepper.
  • Snow Peas.
  • Japanese Eggplant.
  • Cilantro.
  • Spinach.
  • Lime.
coconut milk
Healthy Coconut Milk
our place perfect pot
Our Place Perfect Pot
green curry paste
Green Curry Paste
green curry ingredients

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creamy green curry

Serving Suggestions

This curry can be enjoyed as is, if so I would recommend mixing in a protein like silken or firm tofu. It soaks up the curry’s flavors and adds a satisfying texture. Here I served it with forbidden black rice which is full of antioxidants and has such a rich flavor. If serving this curry at a gathering, pair it with a cucumber salad for a refreshing crunch.

creamy vegan green curry
healthy bright green curry

Frequently Asked Questions

1. Can I make this green curry ahead of time?

Yes, this green curry can be made ahead of time and stored in the refrigerator for 3-5 days. The flavors tend to deepen as it sits, making it even more delicious the next day. Just reheat it gently on the stove, and add a splash of coconut milk or water if it thickens too much.

2. What can I use instead of Japanese eggplant?

If you can’t find Japanese eggplant, you can substitute with regular eggplant, zucchini, or even mushrooms. These vegetables will still soak up the curry flavors nicely and maintain the dish’s overall texture.

3. Is this curry gluten-free?

Yes, this curry is naturally gluten-free, as it uses coconut milk and fresh vegetables. Just be sure to check the labels on your green curry paste to ensure it doesn’t contain any gluten-containing ingredients.

4. How can I make the color of my green curry more green?

This took me a few tries to figure out. Green curry paste isn’t enough to enhance the color, nor are any green vegetable. I found blending a bit of the coconut milk with SPINACH is what ultimately made this green curry more GREEN. I personally get way more satisfaction eating a green curry that’s actually green, and you’re able to sneak in a ton of hidden nutrients!

5. How can I make this curry spicier?

To add more heat, you can increase the amount of green curry paste, add a few chopped green chilies, or sprinkle in some red pepper flakes. Be sure to taste as you go to get the right level of spice for your preference. You can also opt for a brand of green curry that naturally is spicier. The first time I made this recipe I used THIS GREEN CURRY and I personally found it too spicy. But if you really love spice, it may work for you!

green curry with forbidden black rice

{If you like this recipe you’ll love my TOM KHA GAI and my MISO EGGPLANT.}

healthy green curry recipe

Creamy Vegan Green Curry

Yield: 4 servings
Enjoy a creamy vegan green curry made with coconut milk, Japanese eggplants, and forbidden black rice. Ultra healthy, flavorful, and simple!
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Ingredients

  • 2 tbsp Avocado Oil
  • 2 Shallots, finely chopped
  • 2 large cloves Garlic, sliced
  • 2 tbsp Green Curry Paste
  • 2 tbsp Coconut Sugar
  • 1 tbsp Tamari
  • ½ tsp Sea Salt
  • ¼ tsp Cumin
  • 3.5 cups Full Fat Coconut Milk
  • 2 cups Filtered Water
  • 1 Green Bell Pepper, sliced
  • 1 cup Snow Peas
  • 2 Japanese Eggplants, sliced into half moons
  • 1 Handful Cilantro, no need to discard the stems!
  • 1 Big Handful Spinach
  • ½ Lime, juice from

Instructions
 

  • First create your green sauce you’ll add to your curry later on to enhance the color. Start with 1/4 cup of coconut milk and add to a blender.
  • Quarter 1 lime and add the juice from 1 of the wedges to the blender along with a handful of spinach and cilantro. Feel free to leave the stems of the cilantro, they’ll get blended away and have a ton of beneficial nutrients.
  • Blend the ingredients then set aside.
  • Add a large pot to your stovetop and turn the heat on medium low. Once hot, add in your oil. After a minute or so, add in the shallots, ginger, and garlic. After a few minutes, stir in the green curry paste. Stir so that the curry is well incorporated.
  • Once aromatic, about 1-2 minutes, stir in the remaining coconut milk, water, tamari, cumin, coconut sugar, and salt.
  • Next, mix in the sliced bell peppers, snow peas, and sliced eggplant and bring to a simmer. Cook until the veggies are tender, about 15-20 minutes or so.
  • Stir in the green sauce you blended earlier. Stir so that the sauce is well incorporated, about a minute or 2.
  • Remove from heat and serve with the extra lime wedges, rice, noodles, as is, or in a container to enjoy throughout the week. I highly recommend serving with forbidden black rice.
Author: Annie Kimmelman