This Vegan Green Curry with Chickpeas and Mushrooms is a comforting, delicious, one-pan dinner. Serve with rice, plenty of fresh herbs and crunchy cashews for a perfectly balanced meal!
- 2 tbsp coconut oil
- 1 medium yellow onion, diced (about 1 ½ cups)
- 4 large cloves garlic, minced
- 1 inch piece of fresh ginger, grated (or 1 tbsp finely minced)
- 3 cups thinly sliced shiitake mushrooms
- 2 15-oz. cans of chickpeas, drained and rinsed
- 3 cups thinly sliced baby bok choy (leafy greens and stem)
- 1 13.5-oz. can full fat coconut milk
- 2 tbsp low sodium tamari or soy sauce
- 1 tbsp lime juice (1/2 of a small lime)
- 3 tbsp Thai green curry paste*
- 1/2 tbsp coconut sugar (or brown sugar)
- 1/4 cup fresh cilantro
- 1 tsp salt
- 1/4-1/2 tsp red pepper flakes (optional)
- 2 tbsp chopped Thai or regular basil
- For serving: steamed white or brown rice, fresh cilantro and/or Thai basil, chopped cashews. red pepper flakes
- Heat a braiser or large pan to medium and add coconut oil.
- Add diced onion and sauté for 3-5 minutes, stirring often. Add garlic and ginger and continue to sauté for additional 3-5 minutes until fragrant and softened.
- Add mushrooms, stir well and cook for a few minutes. Add chickpeas and bok choy and continue cooking for 5-7 minutes, stirring often.
- Meanwhile, add coconut milk, tamari, lime juice, green curry paste, coconut sugar, cilantro, salt and 1/4 tsp of red pepper flakes to a blender or food processor and blend until completely smooth. Taste and add the remaining red pepper flakes to sauce if desired. Pour into pan and let simmer for 10-15 minutes.
- Add 2 tbsp chopped Thai basil and stir well. Serve over white or brown rice and top with more herbs and chopped cashews.
*Be sure to read the ingredient list for store-bought Thai green curry paste. It often contains shrimp paste, so look for a vegan brand if you are vegan.
- Category: Dinner
- Method: Stovetop
- Cuisine: Thai
Keywords: vegan green curry