Vegan green Thai curry with broccoli

Vegan green Thai curry with broccoli: a creamy curry with coconut milk, pepper, ginger and lime juice – aromatic, quick to cook and easy for every day.

At a glance

• Serves 2
• Prep time: 15 min
• Cooking time: 20 min
• Total time: 35 min
• Calories: 350 kcal per serving
• Protein: 8 g
• Fat: 24 g
• Carbs: 22 g

Ingredients

• 1 small head of broccoli
• 1 piece of fresh ginger (about 2 cm)
• 1 tbsp freshly squeezed lime juice
• 1 small tin of coconut milk (about 200ml, creamy)
• 1-2 tsp green Thai curry paste (vegan, without added sugar, seed oils or soya)
• 1 red pepper
• 1 handful of fresh coriander (optional)

Method

You’ll need: frying pan · saucepan · chopping board · knife · grater · wooden spoon · ladle

1. Wash the broccoli and divide it into small florets. Cut the pepper into strips, finely grate the ginger and roughly chop the coriander, if you're using it.
2. Gently heat some olive oil or avocado oil in a wide frying pan or saucepan. Briefly sweat the ginger and stir in the green Thai curry paste until it smells fragrant.
3. Add the coconut milk and stir until smooth. Add the broccoli and pepper to the sauce and cook over a medium heat until the veg is soft but still has some bite.
4. Season with lime juice and, if needed, stir in a little water to get the consistency you want. Fold in the coriander or scatter it over at the end.
5. Leave the curry to stand briefly and taste again. That way the flavours come together a little better.

Good to know

This curry is in the pan in no time and still tastes rounded and deep. It's creamy, fresh and just right for days when you want to keep things simple.

Swaps

Broccoli → green beans (also provide fibre and vitamin C). Pepper → courgette (milder, watery and with fewer calories). Coconut milk → cashew butter with water (more unsaturated fatty acids and a little more protein). Coriander → parsley (also provides vitamin K and works if you don't like coriander).

Allergens

The curry is naturally dairy-free and egg-free. Keep the heat mild for children, and during pregnancy choose a pasteurised coconut milk and a curry paste that suits you and is clearly labelled.

Dairy-free recipes