How long does easy green curry [vegan] take to cook?

This main course typically takes 30-45 minutes to prepare and cook.

Can easy green curry [vegan] be made ahead?

Yes, you can prep components ahead. Cook fresh when ready to serve.

Can I make easy green curry [vegan] without nuts?

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

Why is easy green curry [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does easy green curry [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

2.6K Views 10 years ago

Easy Green Curry
[Vegan]

JK By: Jana Kastner

Author Bio

The best no-bake vegan desserts you'll ever try. Jana is a graphic-designer, passionate organic gardener and... Read More

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Easy Green Curry [Vegan]

Dairy Free

This simple green curry is an oasis on the days when you don't feel like cooking because it takes only 20 minutes to prep. Loaded with fresh veggies like broccoli and zucchini, it's flavorful and filling without being heavy. The vegetables can be swapped for whatever produce you have on... Read More

Ingredients You Need for Easy Green Curry [Vegan]

1 small broccoli
2 zucchinis
1-2 green bell peppers
1/2 onion
1 garlic clove
1 teaspoon coconut oil (or water for oil-free option)
1 teaspoon whole coriander
1 teaspoon cumin seeds
Some fresh (or dry) chili, finely chopped
2 teaspoon ground turmeric
Salt, to taste
1 14-ounce can coconut milk

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How to Prepare Easy Green Curry [Vegan]

Cut the broccoli into bite-sized pieces. You can use the trunk also, after peeling off the thick skin. Chop the zucchini into slices. Halve the bell peppers and remove the seeds and stalk. Cut them into strips or chunks.
Peel and chop the onion into small cubes. Peel and mince the garlic into a small container to add it later.
In a large frying pan, heat up the coconut oil (or water) and cook the onions until they start to turn golden. Then add the coriander and cumin seeds and let cook for a few more minutes. Stir occasionally.
Add broccoli and bell pepper and let cook for 5-10 minutes. Then add the zucchini and chili and cook for another 5 minutes.
Pour in the coconut milk. Bring to boil. Then turn off the heat and add turmeric as well as garlic. Add salt to taste and serve.