Always vegetarian, often vegan

Vegan green curry with vegetables

This delicious vegan green curry with vegetables tastes like Thailand but is made from ingredients that you can find in every supermarket. We made this with carrots, red bell pepper and broccoli, but feel free to vary with the vegetables you already have at home. The spiciness of the curry depends on the amount of peppers and the amount of ginger. If you want to make it less spicy, you can use less peppers and ginger. If it has become too spicy, you can make it milder by adding more coconut milk.

Green curry

We cooked this green curry only with ingredients that you can get in every supermarket. And to our delight, it was very tasty.
Voorbereiding 15 minutes
Bereiding 25 minutes
Totale tijd 40 minutes
Cuisine: Thailand
Keyword: bell pepper, Carrots, coconut milk, coriander seeds, curry, pimientos picantes verdes
Porties: 2



  • 2 green chillies (remove the seeds and/or reduce the amount if you don't like very spicy)
  • 1 teaspoon coriander seeds
  • 2 teaspoons cumin seeds
  • 1/2 teaspoon black pepper
  • 2 shallots
  • 2 cloves of garlic
  • 2 cm ginger root (you can also take less of this if you don't like it very spicy)
  • 1 lime


  • 1 can of cocunut milk of 400 ml
  • 1 red bell pepper
  • 3 carrots
  • 300 g broccoli
  • 1 shallot
  • 2 tablespoons sunfloweroil or coconut oil
  • pepper, salt



  • Toast the coriander seeds, cumin seeds and black pepper for a few minutes. Keep the pan moving so the seeds don't burn.
  • Mix all ingredients in a food processor or in a mortar and pestle
  • Add juice of half a lime.


  • Fry the finely chopped shallot in the oil.
  • Add the curry paste and stir well.
  • After a few minutes, add the coconut milk and bring to the boil.
  • Now add the washed and sliced carrots and peppers and simmer for 10 minutes.
  • Now add the broccoli florets and simmer for another 5-10 minutes. The curry is ready when the broccoli is al dente.
  • Delicious with jasmine rice.
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