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My delicious vegan Thai green curry with chickpeas and fresh vegetables is so simple to make at home. It’s satisfying, comforting, and nourishing, perfect for weeknight dinners, and it tastes even better as leftovers the next day. Best of all, I have it ready on the table in just 50 minutes.
If you love Thai cuisine like I do, you have probably enjoyed green curry at Thai restaurants. This vegan Thai green curry highlights fresh lemongrass and a creamy coconut milk sauce, and I love how the vegetables and chickpeas absorb all the flavor. If you enjoy this recipe, you might also like my Thai peanut curry or my Thai yellow curry, since they have their own delicious flavors too.
While I love eating Thai food, restaurant versions can be heavy and greasy, so I prefer making my Thai curries lighter at home. If this is your first time making a vegan Thai curry, do not worry, since this green curry with vegetables is easy to follow. I recommend making it exactly as written the first time, then the next time you can swap vegetables or make small changes with more confidence. 🙂
I love making this vegan Thai curry when my family comes to visit. It is packed with fresh vegetables like cauliflower, red onion, and baby kale, plus chickpeas for protein. As a health coach, I love making it at home with ingredients I choose myself, there are no preservatives and no hidden additives like you might find in takeout.
My recipe works amazing because it balances fresh vegetables, chickpeas, and light coconut milk with warm spices like Thai green curry paste, turmeric, cumin, and coriander. It comes together in 1 pot and is ready in 50 minutes. The curry is mildly spiced, but I can adjust the curry paste for more heat. I like to chop the vegetables into similar sizes so they cook at the same pace, and the chickpeas add protein that keeps it filling without making it heavy for the picky eaters.
Also, this plant based green curry is great for families who wants a lighter Thai meal at home instead of takeout, and it helps save money too. My vegan friend loved it when she tried it the other day, and even my husband, who usually prefers heavier dishes, asked for more. It is versatile too, since I can swap in seasonal vegetables or serve it with quinoa, rice, or noodles. Healthy, flavorful, and ready in under 1 hour, it has become one of my favorite weeknight dinners.
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🥘 Ingredients
Here is what I need to make this healthy 50-minute plant-based Thai green curry recipe on any weekday:
Vegan Green Thai Curry Paste: I used Thai Kitchen green curry paste, which is vegan and available at my local grocery store. I sometimes make my own in a small food processor, but this is a convenient shortcut.
Vegetables: I combine red onion, tomatoes, garlic, frozen cauliflower, and baby kale to create a nutrient-rich dish.
Light Coconut Milk: I use canned light coconut milk to give the curry a creamy texture while keeping it lower in calories, with little to no difference in taste.
Spices: Turmeric, cumin, coriander, soy sauce, curry powder, and a bit of coconut or brown sugar (optional). I sometimes add crushed red pepper flakes or green chilies for extra heat.
Chickpeas: I use canned chickpeas for convenience, drain and rinse before adding to the curry. You can also cook your own from dried chickpeas.
Coconut Oil: For cooking the vegetables.
Cooked Quinoa: I love serving vegan Thai green curry with quinoa which also happens to add extra protein and fiber.
Substitutions
Vegan Green Thai Curry Paste: If I can’t find Thai Kitchen brand and don’t want to make green curry paste from scratch, I look for other brands at my local Asian grocery store. I always check the label carefully because many pastes contain shrimp paste or fish sauce.
Coconut Milk: For a richer curry, I use full-fat coconut milk or even coconut cream. I make sure it’s the canned kind and not the carton from the fridge, since that milk is watered down and meant for drinking.
Chickpeas: For a different vegan protein option, I sometimes use extra-firm tofu or tempeh.
🔪 How To Make
This healthy vegan green Thai curry comes together in just a few simple steps, all in one pot. Here’s the step-by-step directions on how I make it:
Cook The Veggies: I heat a large skillet or a heavy-bottomed Dutch oven over medium heat, then add coconut oil, onions, and tomatoes with the garlic. I stir everything and cook until the onions turn translucent, which takes about 5 minutes.
Simmer The Vegetables: I add the remaining ingredients, from turmeric through cauliflower. I turn the stove to medium-high heat to bring it to a boil, then reduce to medium so the vegetables simmer gently.
Cook Until Vegetables Are Soft: I stir the curry occasionally until the ingredients are slightly soft and cooked through, which usually takes about 20 minutes.
Serve And Enjoy: I like to serve my Thai curry over cooked quinoa and finish it with lime zest or a splash of fresh lime juice, along with fresh herbs like cilantro or Thai basil.
My #1 Secret Tip for this recipe is to chop the vegetables consistently. I cut them into pieces that are close in size, so nothing finishes too early or stays undercooked. When the vegetables cook at the same pace, the curry stays tender, colorful, and ready to serve all at once.
Other Tips To Keep In Mind:
- Store Bought Shortcuts: To save time, I use pre-made green curry paste, and I like the one from Thai Kitchen. I also use frozen, pre-chopped vegetables. I usually add frozen cauliflower, but you could use a stir-fry mix, tri-color bell peppers, broccoli, or any veggies you like.
- Substitute Other Leafy Greens: If I don’t have kale, I use spinach or another leafy green. For larger greens that aren’t baby spinach, I give them a rough chop before adding them to the green curry with vegetables.
- Adjust Spices To Your Preferences: I like to adjust the curry powder and curry paste to control the flavor. Using more paste makes the curry spicier and bolder, while using less gives it a milder taste.
- Taste The Dish Before Serving: I add a little and stir, then taste and adjust as needed. If I want more green curry flavor, I dissolve a bit of extra curry paste in a tablespoon or two of hot water and stir it into the simmering curry, letting it cook for a few minutes so the flavors meld.
- Lighten Up The Dish Further: This Thai green curry is already on the lighter side, but for an even lighter meal, I like to serve it with cauliflower rice instead of quinoa.
📖 Variations
I like to customize this vegan Thai curry in a few different ways. These are my favorites:
Protein swap: I use 2 cups cooked lentils or 1 block of firm tofu instead of chickpeas. I keep the spices the same so the curry still tastes like classic green curry.
Noodle bowl: I serve the curry with cooked noodles instead of rice. I add about 8 ounces noodles and spoon the curry right on top.
For Kids: Both of my kids loved this dish and ended up eating it for dinner a couple of nights in a row. To make it kid-friendly, I reduce the spices slightly to match their tastes and cut the vegetables into smaller pieces so they’re easier to eat.
🍽 Serving Suggestions
I serve this quick vegan Thai green curry as a satisfying and cozy dinner when friends come over. I like to start with an appetizer that complements the curry; vegan egg rolls, and vegetarian wontons both work well.
For extra vegetables, I often make Thai basil eggplant, miso mushrooms, or really good boiled green beans to serve alongside the curry.
🧊 Storage Directions
Refrigerating: I let the vegan green Thai curry cool completely, then transfer it to an airtight container. It keeps in the fridge for 3-4 days.
Freezing: This curry also freezes well. I store it in an airtight, freezer-safe container for up to 3 months.
Reheating: I reheat it either in the microwave or in a small pot over medium heat until warmed through.
Make Ahead: I can chop the vegetables 2-3 days in advance to save prep time. I also like to make the whole curry ahead and portion it into containers for up to 4 days, which gives me easy, ready-to-eat lunches.
❓Recipe FAQs
High heat can make the coconut milk separate. I simmer the curry gently over medium-low heat and stir occasionally to keep the sauce smooth
This usually happens when I add too much coconut milk or water. I simmer the curry uncovered for a few minutes to let it reduce until the sauce is thick and creamy.
Green Curry: Made with cilantro, lime leaf, kaffir, and basil give this paste its green color. Mildest in spice.
Yellow Curry: Turmeric gives yellow curry its bright yellow color. Somewhere between green and red, yellow curry falls in the middle from a spice level perspective.
Red Curry: Red curry is made with chili powder and red curry paste to give it a red hue. It’s the most spicy of the 3 types of curries.
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📋 Recipe Card
Vegan Thai Green Curry
My delicious vegan Thai green curry with chickpeas and fresh vegetables is so simple to make at home. It’s satisfying, comforting, and nourishing, perfect for weeknight dinners, and it tastes even better as leftovers the next day. Best of all, I have it ready on the table in just 50 minutes.
Servings: 6
Calories: 250kcal
- My #1 Secret Tip for this recipe is to chop the vegetables consistently. I cut them into pieces that are close in size, so nothing finishes too early or stays undercooked. When the vegetables cook at the same pace, the curry stays tender, colorful, and ready to serve all at once.
- Store Bought Shortcuts: To save time, I use pre-made green curry paste, and I like the one from Thai Kitchen. I also use frozen, pre-chopped vegetables. I usually add frozen cauliflower, but you could use a stir-fry mix, tri-color bell peppers, broccoli, or any veggies you like.
- Substitute Other Leafy Greens: If I don’t have kale, I use spinach or another leafy green. For larger greens that aren’t baby spinach, I give them a rough chop before adding them to the green curry with vegetables.
- Adjust Spices To Your Preferences: I like to adjust the curry powder and curry paste to control the flavor. Using more paste makes the curry spicier and bolder, while using less gives it a milder taste.
- Taste The Dish Before Serving: I add a little and stir, then taste and adjust as needed. If I want more green curry flavor, I dissolve a bit of extra curry paste in a tablespoon or two of hot water and stir it into the simmering curry, letting it cook for a few minutes so the flavors meld.
- Lighten Up The Dish Further: This Thai green curry is already on the lighter side, but for an even lighter meal, I like to serve it with cauliflower rice instead of quinoa.
Calories: 250kcal | Carbohydrates: 41.7g | Protein: 11.1g | Fat: 5.9g | Saturated Fat: 3.2g | Sodium: 748mg | Potassium: 630mg | Fiber: 9.9g | Sugar: 3g
