Originally born in the Indian subcontinent in the olden days (like, very olden days, potentially 2600 BCE), curry has been reinterpreted through cultural diffusion into the traditions of many different cuisines. Each region offers different flavors from different spice mixtures, with varying textures and serving applications.
For this vegan curry, I went for ease, so that you can whip it up in under an hour for a fuss-free weeknight dinner. It's by no means a "traditional curry," and while I use Thai green curry paste in my version, I leave it up to you to choose what curry paste you might want to use, or have available to you. (See note below.)
Having said that, if you like your dishes super spiced and flavor-blasted, add in even more spices! You can add in fresh ginger, chili paste, cracked black pepper, or lime leaves to bump up those fragrant notes. It's your dinner! Have fun with it!
I use five veggie elements here that soak up the curry sauce well: onion, sweet potatoes, broccoli, cauliflower, and fried tofu puffs. You can use whatever is in your fridge! Hardier vegetables like potatoes, parsnips, carrots, and kale will take longer to cook, while more fragile ones like bell peppers, tomatoes, and spinach will take less. If you’re looking to add in salad greens, wilt them in at the very end of the cooking process.
How much water goes into your pot is also up to you. For a looser, soupier curry, add more water; for a saucier, drier curry, add less. In summary, almost everything in this recipe is flexible!
If you've made this recipe, drop us a note down below in the comments and let us know how you cooked yours! For more ideas, check out these easy breezy weeknight dinner recipes.
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Yields: 4 servings
Prep Time: 0 hours 15 mins
Total Time: 0 hours 40 mins
extra-virgin olive oil
small onion, quartered
cloves garlic, thinly sliced
green curry paste (see note below)
sweet potatoes, peeled and diced into 1" cubes
(14-oz.) can coconut milk
bird's eye chilis (optional)
broccoli florets
cauliflower florets
fried tofu puffs
water, plus more as needed
Cooked rice or noodles, for serving
- In a large pot over medium heat, heat oil. Add onion, garlic, and curry paste and stir until toasty and fragrant, about 3 minutes.
- Add in sweet potatoes, coconut milk, and chilis (if using) and stir to combine. Bring to a simmer, then cover pot with a lid and let cook, stirring occasionally, until sweet potatoes are knife-tender, 12 to 14 minutes.
- Stir in cauliflower, broccoli, tofu, and water, and cook until broccoli is vibrant green and tender, about 7 minutes. Add more water as needed to dilute sauce to desired consistency.
- Serve with rice or noodles, if desired.
A note about curry paste: I think red and yellow curry pastes would work equally well, especially in combination with the rich coconut milk—I'd go so far as to say you can use Japanese curry blocks as a delicious substitute, or even dry curry powder. If using powder, decrease the 4 tablespoons of curry to just 3—the powder is often a bit more concentrated in its "spiceousness" and might be a tad too overpowering.
June Xie
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January 08, 2021 at 11:53PM
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