Delicious Green Coconut Curry 🥥 Easy, Homemade, Plant-based Curry Recipe for Vegans
Video Overview & Insights
Coconut is an incredibly versatile ingredient and can be found in curries from India, Thailand, the Philippines, and many other places.
I made this recipe, and it was delicious! My husband has never been a fan of curry, but he loved this dish. I will be adding this recipe to our meal rotation. I love your videos and the recipes I have tried so far. Thank you so much!
➡️ Here's a simple green coconut curry to make right at home!
This is a nutrient-dense and a totally vegan recipe!
I finally made this and love the abundance of vegetables it has! At the end, I did add more curry spices to accommodate my spicy palate. So good. Thank you.
Garlic, onion, jalapeno, ginger, and lime, all of which have intense flavors in their own right, combine with several spices to give the curry the classical spiciness it’s known for.
➡️ The curry will go through a few transformations as it goes from raw ingredients to being reduced to a paste, to its revival in a liquid form due to adding coconut milk, to the final addition of all of the vegetables.
Mine ended up tasting a bit tasteless, not sure what i did wrong
The curry is made hearty with the addition of several filling veggies like zucchini, broccoli, mushrooms, bell peppers, and even some tofu!
💬 What is your favorite curry and what country is it most popular in? Let me know in the comments below!
Hello I made it today not as a curry but as a soup (making it very liquid) I replaced the green pepper by lemongrass . Big thanks to you !
▶️ RECIPE INGREDIENTS:
CURRY PASTE:
It's just like watching those art tutorials 💕
1/2 cup / 40g - Cilantro (coriander) stem & roots (THOROUGHLY WASHED to get rid of any dirt)
1 Tablespoon / 4 to 5 Garlic approx.
Made this , sooo good
1/2 Tablespoon / 1/2 Inch ginger approx.
1 Jalapeno / 20g
There isn’t even curry in this recipe 👎🏼👎🏼👎🏼👎🏼👎🏼🥾🦵🏼
Zest of 1 lime / 1/2 Tablespoon
1/2 cup / 70g Onion
The coconut dance 😅
1 Teaspoon Turmeric powder
1 Teaspoon Ground Cumin
This recipe is my favourite! No longer dependent on pre made sauces :”)
1 Teaspoon Ground Coriander
1/4 Teaspoon Cayenne Pepper or to taste (Optional)
What if peas have worm inside
1/2 Teaspoon salt
2 to 3 tablespoon cooking oil (I have used light olive oil)
I 've heard that coconut milk should not be coocked for long time
OTHER INGREDIENTS:
3 cups / 700ml Coconut milk
Is there no lemon grass?
1 cup / 250ml Water
Salt to taste ( I have added 1+1/4 teaspoon pink Himalayan salt)
Thank you. I made this curry and it was good. Everyone who tasted it ,liked it. The only issue is takes a
Long time to make
It. Need 1 hour from start to finish.
1 cup / 100g Red Bell Pepper - chopped
1 cup / 100g Green Bell Pepper - chopped
I am going try it soon, first I have to buy broccoli and tofu. Will let you know of the outcome - which I am sure will be awesome.
1 cup / 100g Zucchini - chopped
1+1/2 cup / 100g Mushrooms - chopped (I have used Cremini mushroom)
I think the optional cayenne is kind of mandatory with you. 😄
1 cup / 150g Firm Tofu - cut into cubes (I have used organic non-gmo tofu)
1 cup / 100g Broccoli (65g) - chopped
Yummy 😋
1 to 1/2 cup / 50 to 100g Snap Peas - remove the strings from the sides and chop in half or leave it whole
Lime Juice to taste (I have added 1 tablespoon I like it a bit sour)
Beautifully shot. This recipe will doubtless produce a delicious green coconut curry, but it will be quite far from a traditional Thai green curry. Too many substitutions not necessary to have a vegan result.
To be fair the recipe doesn't say that it is a Thai food.
▶️ METHOD: (3 to 4 servings)
Start by adding cilantro stems/roots, garlic, ginger, jalapeno, onion, lime zest to a blender and make a puree. (Please note: Add only 1/2 tablespoon of ginger, if you add too much the dish will turn bitter. Also, thoroughly wash the cilantro roots and stem to get rid of any dirt.)
Hello everyone,the lady of the house made this for me and the family last night and it was outstanding. This is a must try. You will enjoy its wonderful.
Transfer the puree to a deep pot. Add the spices, cooking oil and cook over medium heat until it forms a thick paste and the oil starts to separate - which means it's nicely roasted. Then add the coconut milk, water, salt and bring it to a boil. Once it starts to boil, reduce the heat to medium-low and cover and cook for about 20 minutes - for the flavours to develop.
Uncover and add the vegetables and tofu. Turn the heat to medium or medium high (depending on the heat of your stove) and cook for another 5 to 6 minutes uncovered, until the zucchini is just slightly soft but still has a bite to it. Cook the gravy to the desired consistency. Add the broccoli, snap peas and cook for a few seconds and turn off the heat. Please note we don't want to over cook the broccoli/ snap peas, it will continue to cook in the hot gravy even after turning off the heat.
That looks so tasty, just wondering do you ever use mustard oil ? That’s on my to eat list.
Enjoy it with freshly steamed rice or as a soup. This recipe is perfect for meal prep and stores well in the fridge for 3 to 4 days.
▶️ IMPORTANT TIPS:
Hi! You had a red curry tofu recipe before. I cant find it. Can you help?
Thanks
- Thoroughly wash the cilantro roots and stems to get rid of any dirt
- Add only 1/2 tablespoon of ginger, if you add too much the dish will turn bitter
Will surely try this
- Make sure to cook the curry paste until the oil starts to separate, this will add a lot of flavour
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What brand is your cooking pot ?
Welcome to the Official YouTube Channel of Food Impromptu! Food Artist, Plant-Based and Vegan Recipes Creator 🌱
Here you will find easy and nourishing plant-based / vegan recipes for your everyday cooking. I draw inspiration from classic, traditional recipes, and modern dishes around the world and have spared no expense when it comes to having the best equipment to create a sensory experience that is as near to being in my own kitchen as possible.
Great food. Can I ask you what blender you are using? Thanks
➡️ You'll hear every grain of seasoning fall, the crunch of every leaf of fresh veggies, and see every chop, stir, simmering pot, and more in HD and 4k quality.
My hope is that in addition to the health benefits my recipes will have on your body, you will also experience the therapeutic and almost meditational quality of preparing delicious vegan meals for yourself or for friends and family.
like the music. i like that its not too fast, not too slow. easy to follow video
So, subscribe to my channel to stay up to date on the latest vegan recipes! Hit the bell to never miss a video!🔔
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Hi. I can’t find the delicious vegetables coconut curry recipe
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I would love to know the size and make of the sauce pan being used. Nothing sticks!
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Looks great
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Wowww. I just made this😍😍😍yummmm. Thank you for a new to me recipe 🌸
#GreenCoconutCurry #VeganCurry #FoodImpromptu #VeganMeals #VeganRecipes #VeganFood #EasyVeganRecipe #Vegan #PlantBased #PlantBasedCooking
Delicious ❤
More User Perspectives
I made this for lunch and it came out good. Only changes i made was to use enoki mushroom , kale and left out the snap peas cuz didn't have any. I added a tsp of curry powder at the end.
@ammaarahfarheen896Delicious. I have made this recipe 5 times!!!
@151MemiExcellent dish. Thank you
@jayponnIt was lovely I made this
@Mishir9🙏👏🌱🌱❤
@mojdeheyorokon4084swap out the tofu for chicken and I’m down. Looks really good.
@maximplus04Thank you for this amazing channel. I'm just a few months into eaten vegan only, and your (delicious) recipes and presentation and understated-ness and music-only videos are so inspirational. Many thanks!!
@lc4365Watching this video has me craving a warm bowl of coconut curry! And for the perfect curry, using premium coconut products is essential. That's why I always trust Maha Organic for my coconut curry recipes. Their coconut milk brings such a rich, creamy texture and authentic flavor to the dish, elevating it to another level of deliciousness. Knowing it's organic and sustainably sourced adds even more to the meal. Thanks for sharing this fantastic recipe, and for highlighting quality ingredients like Maha Organic!
@ChristyLam-pp6fnYour videos are aesthetic, and I like that you promote vegetarian/vegan food and it looks delicious! However I notice that you seem to like to make the food spicy, I don’t like very spicy foods, I can only handle mild spice (so not too hot) 😅.
So when I watch your videos I am always thinking that if I were to make your recipes I would cut down on the amount of cayenne pepper you use, black pepper you use, and chilies/chilly flakes you use.
In conclusion, this curry looks amazing and I love the color! Bon appetite!
No lemongrass
@bhawanabothra9141love to add shrimp.❤️🙏
@nmkenzie9891Your recepies are always perfect
@dsavjani6955I tried this....and the coconut milk curdled...i used home made coconut milk....pls help.....how can i get around it??
@isha3532Does boiling coconut milk reduces its nutrient content?
This recipe looks great🎉
thanks for sharing❤
https://youtu.be/rnobYFLNbSg?si=2cSUUeqdjpEr51Ih
@FahimaHamidMade it today and it was fantastic. I kept on eating. 😅. Thank you for sharing the recipe. It is. Keeper.
@paru60My mouth 👄 it’s a tsunami 🌊
@lichina2003Delicious! Absolutely I will make this again. Thank you so much for your recipe!
@MinYoonGi_613wow. awesome green curry with simple ingredients. thank you for posting this recipe.
@NB-365Looks Perfect & Tasty! That lime squeezer!
@Embryo7MusicHi
I’m learning to cook for just myself and looking for suggestions on how to cut this recipe down to two servings. I was wondering if before adding the coconut milk, I could divide the paste and freeze half for later. Then cut down all the ingredients for each preparation. Or any suggestions you might have. I live in a minimal kitchen situation.