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Vegan Green Thai Curry

Who doesn’t love Thai food? I bet everyone’s first Thai dish has always been the Thai curry! I was first introduced to Thai cuisine with the Thai red curry, and ever since Thai has been my favourite cuisine. This Vegan Green Thai Curry is rich and creamy, packed with fresh vegetables, full of authentic Thai flavours and simple enough for weeknight dinners.

Ever since we have planted lemongrass at home, we pretty much make this Vegan Thai Green Curry every week. It tastes as good as a restaurant dish. We made it three days back, and barely a few days later, there we were craving a green curry again. It is amazingly delicious and you can have it without getting tired of it. I use all the produce I have at home from carrots, green beans, broccoli, zucchini or even green peas.

Tip – Always use canned coconut milk rather than the tetra pack. The tetra pack coconut milk is watery and doesn’t have the authentic coconut milk taste. For more information on coconut milk, ready my post on the Coconut and Lime Chicken.

Who wouldn’t love this vegan Thai curry? It’s hard to come across a person who wouldn’t like its delicious, well balanced flavours – spiciness soothed by the coolness of the coconut milk and set against the freshness of coriander, lime leaves and lemongrass. Because this is a vegan curry I have not used fish sauce and shrimp paste, even though fish sauce and shrimp paste are essential Thai ingredients.

Vegan Green Thai Curry Paste

Because it is impossible to find vegan Thai curry paste that doesn’t have fish sauce or shrimp paste, so I never use store bought Thai curry paste, I always make it fresh from scratch. The curry paste is simple to make and can be made with easily available ingredients. It is not time consuming at all like the chefs in Thailand who sweat it all out to make the paste. Just grind all the ingredients together and that is it!

The ingredients required for the curry paste are –

Ginger
Green chilli
Onions
Garlic
Lemon zest
Coriander powder
Cumin powder
Turmeric powder
Salt
Coriander leaves and stem

If you really like your curry spicy, then add in more green chilli. You can also add in a few sliced Thai red chilli in the curry.

How to serve the curry?

I always serve the Vegan Green Thai Curry with steamed long grain rice or jasmine rice. But if you want to give it a healthy twist, I bet quinoa would be a great alternative to serve the curry with.

As it is the curry is loaded with vegetables, I like to enjoy the curry by itself along with steamed rice. But if you do want a side dish you can serve it with

Pairing it up with a fresh and juicy salad is a good idea, to make it a full and refreshing meal!

If you make my Vegan Thai Green Curry, do not forget to tag me on Instagram as @spoonfulstoriesbyishanapassi I simply love seeing your takes on my recipes!

Vegan Green Thai Curry

Recipe by Ishana PassiCourse: Main Dish, VeganCuisine: ThaiDifficulty: Medium

Servings

servings

Prep time

minutes

Cooking time

minutes

Total time

minutes

This Vegan Green Thai Curry is rich and creamy, packed with fresh vegetables, full of authentic Thai flavours and simple enough for weeknight dinners.

Ingredients for curry paste

3 green chilli, chopped
2 tsp lemon zest
2 tbsp galangal or ginger, grated
5 cloves garlic, chopped
1 tsp ground cumin
1 tsp ground coriander
1/4 tsp turmeric powder
1/3 cup coriander leaves and stems
2-3 tbsp water
juice of 1/2 lemon
Thai Curry Ingredients
2 tbsp coconut oil / olive oil
3-4 lime leaves
1-2 thai red chilli, sliced
4-5 lemongrass stalks, chopped and trimmed
2-3 tsp coconut sugar
1 cup vegetable broth or water
1 can coconut milk, full fat
1/3 cup peas
1 small carrot, chopped
1/3 cup green beans, chopped
1/3 cup broccoli, chopped
1-2 tsp soy sauce
5 thai basil leaves

Directions

Combine all the ingredients of the curry paste in a blender. Blend it to a fine paste until it becomes nice thick paste. Use this paste for the Thai curry.
Heat oil in a heavy based pan. Add the lemon grass and saute for a minute.
Add the curry paste and kaffir lime leaves. Cook for 3-5 minutes until cooked and dried out.
Add the broth, coconut milk, sugar, soy sauce and mix well.
Add in all the vegetables and let it simmer for 13-15 minutes.
Taste the curry and accordingly adjust. Add more salt for saltiness or sugar for sweetness.
Serve warm with steam rice.

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Sweet and Spicy Sriracha Crispy Tofu

A Sweet and Spicy Crispy Sriracha Tofu recipe that tastes just like Chinese takeaway! This tofu is sweet, fiery, flavourful and totally vegan! It is tossed in a sweet and spicy sriracha sauce and is ready within 20 minutes!

This is truly one of my favourite tofu recipes! I am sure you have heard many people say that tofu tastes like cardboard, but this recipe is a complete game changer and I can guarantee you that it is not true! The Sweet and Spicy Crispy Sriracha Tofu is garnished with crispy onions and served with fluffy jasmine rice and definitely rivals take out options.

This recipe is always my go-to recipe whenever I have to host a dinner without any prior notice or if I am craving Chinese take-out! I completely rely on this recipe because it is quick, versatile, perfect for meal prepping and doesn’t require much cleaning up afterwards. And most of the time I have all the ingredients stocked up in my pantry, so it is easy to make even when I am not in the mood to cook.

Sweet and Spicy Crispy Sriracha Tofu Sauce

The sweet and spicy sriracha sauce is the most addictive homemade asian stir fry sauce!! It is everything you want in an Asian dish, sweet, spicy and perfectly stick to coat your crispy tofu pieces.

You can adjust the spiciness level according to your taste, but I like mine to be super fiery! So I added 3 tablespoons of sriracha. The other ingredients required for the sauce are sugar, soy sauce, minced garlic and cornstarch.

What is tofu?

Tofu, also known as bean curd is made by coagulating soy milk and pressing the curd into solid blocks (tofu blocks) of varying softness. It can be silken, soft, firm or extra firm. Just like the process of cheese. Tofu is quite mild in taste. But it has a slight sweetness and creaminess from the soy milk.

How to cook tofu?

Open the packaging, and gently place the block of tofu on a plate. Remember to be very gentle while opening the packaging as the block can easily break.
Gently wrap the tofu in a few paper towels and give it a gentle press until most of the water is out. Or you can place a baking tray or a plate on top of it as well. Leave it for 15 minutes until the water is drained out.
Unwrap the tofu and place it on a chopping board. Cut it into bite size cubes.
Dust the tofu with cornstarch, olive oil and salt until all cubes are well dusted.
Arrange the tofu evenly on a parchment paper lined baking tray and bake for 15 minutes.
Flip and bake for another 15 minutes, until the pieces are crispy and lightly brown.

The tofu cubes are crispy on the outside and fluffy and moist on the inside.

Is tofu gluten free?

Tofu is made out of soy milk, water and curdling agent. So, plain tofu is gluten free. All flavoured tofu might not be gluten free, so make sure to check the label.

What to serve this Sweet and Spicy Sriracha Crispy Tofu?

A bowl of rice is a must!

You can also serve it with a bowl of veggies. Because the flavour of the sauce is intense i recommend to serve it with milder dishes such as steamed veggies, plain rice or clear soup. Or something fresh like the Asian Kale Salad.

This Sweet and Spicy Sriracha Crispy Tofu is best served warmed and immediately. It is still tasty the next day but the texture of the tofu won’t be the same.

Sweet and Spicy Sriracha Crispy Tofu

Recipe by Ishana PassiCourse: Main Dish, VeganCuisine: ChineseDifficulty: Medium

Servings

servings

Prep time

minutes

Cooking time

minutes

Total time

minutes

A Sweet and Spicy Crispy Sriracha Tofu recipe that tastes just like Chinese takeaway!

Ingredients

1 block extra-firm tofu
1 tbsp olive oil
1 tbsp cornstarch
1/4 tsp salt
Sweet and Spicy Sriracha Sauce
1 cup water
2-3 tbsp sriracha sauce or hot chilli sauce
5 tbsp low sodium soy sauce, tamari for gluten free
2-3 cloves minced garlic
1/3 cup sugar
2 tbsp cornstarch + 1/4 cup water. for thickening
crispy fried onions fro garnishing

Directions

Wrap the tofu in paper towels. Place it on a plate and place another plate on top of it. Let the tofu press for 15-30 minutes.
Preheat the oven at 200 degrees C and line a baking tray with parchment paper.
Unwrap the tofu and slice it into bite size cubes. Dust them with cornflour, olive oil and salt. Coat all the pieces well.
Arrange them on the prepared baking tray. Bake for 15 minutes. Flip and bake for another 15 minutes until crispy.
Sauce
In a large pan, add all the ingredients for the sauce into the pan except the water and cornstarch.
Bring this mixture to a boil and let it cook for 2-3 minutes.
Mix the cornstarch and water in a small bowl and add it to the pan. Whisk the sauce over medium heat constantly for a few minutes to avoid lumps being formed, until the sauce thickens.
Now add in the crispy tofu and stir well to coat all cubes.
Serve immediately with steamed rice.

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Vegan Banana Peanut Butter Oatmeal

Vegan-Peanutbutter-Oatmeal-Recipe-Spoonfulstories

Looking for the perfect and healthiest way to start your day? This Vegan Banana Peanutbutter Oatmeal recipe is the ultimate delicious choice and it comes together in just a few minutes! It is not only but quick but creamy and flavourful too!

I know oats are nothing to get excited about, but you can make them a lot more exciting and delicious. Add in warm spices, sweet or tart fruits and a few nuts and seeds for the crunch. Add a drizzle of honey or maple syrup and finish it with almond milk to make it creamy!

This instant pot steel cut oats recipe isn’t just for a vegan breakfast. It’s filling and wholesome and can be eaten as lunch or dinner too! And there is nothing better than a bowl of oatmeal that is vegan and gluten free!

This Vegan Banana Peanutbutter Oatmeal is warm, wholesome, creamy and delicious!

All my oatmeal recipes contain cinnamon, maple syrup, cardamom and almond milk. These are all the flavour boosters that go into all my oatmeals. Rest of the ingredients you can add according to what you have in hand or depending on the flavours that you want.

How to make the best Vegan Banana Peanutbutter Oatmeal

Oats – Any type of oats can be used for this recipe. Lately I have been using steel cut oats because they are healthier to have than regular rolled oats. But you can use quick oats and cook them according to the instructions on the package.

Spices – Cinnamon and cardamom are two of my favourite spices. They add warmth to the dish and come with a lot of health benefits. Not to forget they will add lots of flavour to your oatmeal!

Sweetener – Pure maple syrup or honey, brown sugar, coconut sugar or white sugar are a few options that you can choose from. I personally use honey majority of the time as it has miraculous healing properties.

Liquid – For the milk in this oatmeal recipe I have used almond milk. Feel free to use any flavour plant based milk that you like. I prefer using plant based milk as they are low in calories, fat and loaded with vitamins and minerals (more than dairy milk!), such as calcium, B-12, vitamin E and vitamin D.

Seeds and Nuts – The addition of nuts and seeds is completely optional. But many nuts and seeds contain a lot of protein, essential omegas that are healthy for your heart so adding a handful won’t do any harm. Instead it will add crunch to your oatmeal. I have used almonds, walnuts, pumpkin seeds, flax seeds and sunflower seeds.

Oatmeal is definitely my favourite go-to meal! It’s hearty, healthy and delicious!

Topping options

toppings-vegan-peanutbutter-oatmeal-recipe

Dark chocolate chips

Shredded coconut

Jelly or jam

Dried fruit

Freshly cut fruit – bananas, pears, apples, berries are all good options

Nuts and seeds – almonds, walnuts, raisins, flax seeds, chia seeds, etc

Nut butters

Spices and seasoning – cinnamon, vanilla, cardamom are a few options

If you are looking for a lethal breakfast recipe, then try the Cinnamon French Toast Rolls or the Fluffy Pancakes!

I would like to know your views about this recipe, so please leave them in the comments section below.

Vegan Banana Peanut Butter Oatmeal

Recipe by Ishana PassiCourse: Breakfast, VeganDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Total time

minutes

Ingredients

1/2 cup steel cut oats
1 1/2 cups almond milk
2 tsp honey
1/2 banana mashed well
Peanutbutter Banana Topping
1/4 tsp honey
1/4 tsp vanilla extract
1 tbsp crunchy peanut butter, plus more for topping
1/2 tsp chopped nuts
1/2 banana sliced, for topping
Instant Pot or Cooker pressure

Directions

In the cooker pressure add the mashed bananas, oats and the almond milk. Secure the lid.
Cook the oats on medium heat for about 5-8 minutes. Af†er the oats finish cooking, allow the pressure to release naturally.
After the pressure releases, open the lid add the vanilla extract and stir it well. The extra liquid will be absorbed once it cools down.
Stir in the honey and the peanut butter. Divide equally into bowl and top with nuts, sliced bananas an d other toppings if desired.

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Thai Broccoli Coconut Soup

Thai Broccoli Coconut Soup, this warm and wholesome authentic Thai soup is easy to make and packs a delicious, healthy punch! Made out of unsweetened coconut milk, broccoli and potatoes, this soup will leave you wanting for more!

This vibrant broccoli soup is bursting with authentic Thai flavours! Made with lemongrass, ginger, lime, coconut milk, onions and chilli – it is truly a warm and wholesome soup!

Not to forget this soup is gluten free and vegan, coconut milk is used in place of cream! You can also avoid using fish sauce in the recipe to make it vegan adaptable.

When I was developing this recipe I wanted to create something that was a feel good soup. Something that made me feel good while having it and was healthy at the same time. What I truly love about this recipe that despite it being vegan or gluten free, we can use the broccoli stems which usually go a waste. Less waste, more nutrients!

Nutritional Fact – Did you know that broccoli contains loads of vitamin C? And that is something we all can use right know to build our immunity.

Thai Broccoli Coconut Soup Ingredients

Broccoli
Potatoes
Onions
Lemongrass
Ginger
Coconut Milk
Garlic
Cilantro
Vegetable Broth

Coconut Milk Tips

Coconut milk is the hero of this Thai inspired creamy Coconut and Lime Chicken dish. It gives the dish a creamy texture, nuttiness and sweetness. Also, as coconut milk is thick itself, you do not need a thickening agent.

There are many varieties in the market when it comes to coconut milk. So here are a few tips to help you choose the right one.

Unsweetened – Make sure to buy unsweetened coconut milk. Coconut milk itself is on the sweeter side, whereas sweetened coconut milk and cream of coconut both contain added sugar and are often placed near the coconut milk in shops.

Canned – Many varieties are available like I said. Canned, boxed, powder or refrigerated. Make sure to buy the canned coconut milk, this usually placed near the Asian sauces. Canned coconut milk is the most flavourful.

Full Fat Milk – For the best taste and texture use full fat coconut milk. Lite coconut milk obviously has less fat, but then tends to be watery. This will not give you a rich and creamy texture.

Shake the can – It’s important you shake the can before opening it, because there is often a white solid layer on top that is formed which is known as coconut cream. Vigorously shake it before opening to combine the cream and liquid together.

My favourite brand to use is Chaokoh Coconut Milk. It is easily available in most of the grocery stores. It truly tastes and looks the best, the perfect texture you would want for your Coconut and Lime Chicken. The other brand that you can also use is Real Thai Coconut Milk. This is equally good.

The best part about this vegan broccoli soup is that it is easy to make. Bring all the ingredients to simmer and then simply blend them!

Garnish the soup with freshly chopped cilantro or toasted crush peanuts!

What to serve the soup with?

This vegetarian soup can be had in its own. It is wholesome and filling , it is like a light meal on its own. Or pair this vibrant and healthy soup with a warm salad and make it a full meal. Here are a few salad options that you can try.

Asian Kale Salad

Green Pea Quinoa with Basil Vinaigrette

Green Pea and Peanut Quinoa

I hope you enjoy this healthy, warm and vibrant soup. Let me know what you think by leaving a comment below.

Thai Broccoli Coconut Soup

Recipe by Ishana PassiCourse: VeganCuisine: ThaiDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Total time

minutes

Thai Broccoli Coconut Soup, this warm and wholesome authentic Thai soup is easy to make and packs a delicious, healthy punch!

Ingredients

1 large broccoli chopped
2 tbsp olive oil
3/4 tsp salt
1 tsp sugar
2 tsp chopped ginger
4-5 garlic cloves
1 medium size green chilli
2 large onions chopped
2-3 tbsp lemon juice
3-5 kefir lime leaves
1/4 cup chopped lemongrass
1/2 can coconut milk
4 cups vegetable broth
1/2 cup potato or sweet potato diced
2 tsp fish sauce – optional
1/2 cup parsley leaves
peanuts for garnishing

Directions

In a heavy bottom pan, heat the oil.
Once the oil is hot, add the onions and saute for a few minutes. Now add the garlic, ginger and green chilli. When onions are tender, add in the lemongrass and saute for 1-2 minutes.
Add the vegetable broth, salt, kefir lime leaves, potatoes and broccoli and bring to a boil.
Once tender, turn the heat off and add the parsley leaves (save some for garnishing) and allow it to cool. Once cool, blend it until smooth.
Transfer the smooth blended soup back into the same pot, over low heat. Add the coconut milk, sugar and stir until mixed well. Make sure you dont boil the soup otherwise you will loose the colour.
Add the lemon juice and fish sauce and balance according to taste.
Garnish with parsley leaves and crushed peanuts and serve warm!

Recipe Video

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Beetroot Hummus – Best Hummus Recipe

How-to-make-beetroot-hummus-spoonful-stories

Hot pink, lemony with a kick of garlic, loaded with vitamins and minerals, super creamy and flavourful, and perfect with pita or veggies as a spread! This Vegan Beetroot Hummus is the best hummus recipe and makes for the perfect evening snack!

It’s easy to make, beautiful to look at and full of nutritional value!

Once you’re beets and chickpeas are cooked, it’s simply a matter of throwing everything into the blender or food processor and whisking it away. It’s the perfect make ahead hummus recipe, you can store it in the fridge for up to a week.

I was slightly afraid before taking my first bite as i thought the beets would overpower the taste of the hummus or altogether it might not taste great. But it was amazingly delicious! The lemon, garlic and tahini helped to balance the taste of the beets and gave it a creamy texture making it the best hummus recipe!

It wasn’t just me who liked it, even my father was all for it which is a major factor for me! Honestly, my dad’s feedback is the most important for me when I cook. We had the Beetroot Hummus with chips and veggies.

Ingredients for Hummus

Ingredients-beetroot-hummus-spoonful-stories

All that you need for this easy hummus recipe is cooked and peeled chickpeas, boiled / baked and peeled beetroots, tahini, garlic cloves, lemon juice, olive oil and cumin powder. I’m sure most of you have these ingredients stocked up in your pantry. With such few and easily available ingredients this recipe makes for a great dip if you have guests coming in

It’s pretty to look at and amazingly delicious. It will make your tabletop vibrant and will leave you wanting for more. Serve with pita, chips or veggies and make it a party snack or a side dish that your guests will truly love.

You will truly love this Beetroot Hummus because its:

Vegan
Gluten free
Low fat
Nutritious
Silky
Rich
Super delicious
Beautiful to look at

The secret to a smooth and creamy hummus

Ice cold water – I don’t have scientific reason behind this, but every time I have mixed tahini with ice cold water it gives the hummus a smooth, creamy and velvety texture. It also seems to make my hummus light and fluffy. The water turns the hummus into a smooth and fluffy dip!
Peel the chickpeas – Another trick for the smoothest hummus is to peel the chickpeas and remove the skin of each grain. I know it’s time consuming and requires patience but it’s all worth it! Skinless chickpeas will definitely give a creamy and smooth texture to the hummus.
Soak the garlic in lemon juice – If using raw garlic, smash it up and soak it in lemon juice for a few minutes. The acidity of the lemon juice will remove the heat and bitterness of the garlic, leaving behind nothing but sweet garlicky flavour.
Tahini – The best hummus needs to have a decent amount of good quality tahini. Not just a tablespoon or two but a good amount. Using good quality tahini rather than a cheap supermarket one will make a huge difference to the way your hummus will taste.

Pair this hummus with the Lemon Herb Grilled Chicken Salad to make it a complete healthy meal!

Beetroot Hummus – Best Hummus Recipe

Recipe by Ishana PassiCourse: Side Dish, VeganDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Total time

hour

minutes

Ingredients

3 cups cooked and peeled chickpeas
300 gm beetroot
4 tbsp lemon juice
1 tsp cumin powder
1/4 tsp salt
1/4 cup tahini
1 tbsp olive oil
3/4 cup ice cold water
fresh parsley for garnishing
3 cloves minced garlic

Directions

Boil the beetroot until fully cooked. Once cool, peel of the skin and chop into large chunks. Soak the minced garlic in the lemon juice and set aside.
Pour tahini and ice cold water to the bottom of the blender and then the rest of ingredients. Blend well until smooth.
If the hummus is too thick drizzle more water or olive oil.
Garnish with parsley leaves or sesame seeds. Serve with pita, veggies or chips.