Healthy Easy Vegetable Green Curry | vegan + gluten-free | Running on Real Food

Easy Vegetable Green Curry

  • Author: Deryn Macey
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 minutes
  • Yield: 4 1x
  • Category: Entree
  • Method: Stovetop
  • Cuisine: Vegan, Gluten-Free

This easy vegetable green curry comes together in about 20 minutes and is packed with delicious, curry flavour. It’s vegan and gluten-free, can be made low fat, pairs perfectly with brown rice, quinoa or noodles and tastes amazing with a bit of spicy kick.



  • 1 can light or full-fat coconut milk (go with full-fat for a richer, creamier curry)
  • 5 cloves garlic, minced
  • 1 tbsp minced fresh ginger
  • 1/2 a onion, diced
  • 1 tsp chili flakes (use more or less to adjust spiciness)
  • 4 tbsp green curry paste
  • 3 tbsp soy sauce (use gluten-free tamari if needed)
  • 2 red peppers, sliced
  • 3 cups (450 g) chopped broccoli
  • 1 cup green peas
  • 1 8 oz. can bamboo shoots
  • 1 tbsp coconut sugar (sub brown sugar)
  • 1 tbsp fresh lime juice


  1. Add the garlic, ginger and onion to a pan with 1 tsp of coconut or a splash of water or vegetable stock. Saute until soft, about 5 minutes.
  2. Add the chili flake and green curry paste. Stir to combine and cook for a few more minutes.
  3. Add the coconut milk, soy sauce, broccoli and red pepper and simmer for 10 minutes or so.
  4. Add the bamboo shoots and peas and simmer for about another 5 minutes.
  5. Stir in the lime and coconut sugar.
  6. Season with salt and pepper if desired.
  7. Serve over brown rice, quinoa, noodles or cauliflower rice, topped with fresh cilantro or Thai basil.

Keywords: easy, simple, quick, healthy