Vegan Ayurvedic Green Curry

September 26, 2019
Food is one of my passions. On a tired and sluggish day it has the ability to "bring me back to life," and pull me out of fatigue and discomfort. Few hundred years ago it might have been called witchcraft, but nowadays it is essential to use recipe ingredients with purpose. This Ayurvedic green curry is also an amazing digestive-reset food as it’s light, hydrating, easy to digest, mineral-rich, and gently detoxifying with the healing qualities of spices. If you want it to be more light on your stomach, just skip the rice and eat it by itself. This green curry incorporates all of my favorite spices and herbs for improving digestion, purifying the blood, cleansing the lymphatic system, and boosting the immune system. Not to mention this is a great balancing food for those with pitta dosha.
Ayurvedic Vegan Green Curry

Vegan Ayurvedic Green Curry

Recipe Type: Hearty Entrees
utensils YIELDS 4 servings
clock PREP TIME
clock COOK TIME
clock TOTAL TIME
herb graphic for recipe card
  • 2 tbsp coconut oil
  • 1 pinch cumin seeds
  • 1 pinch coriander seeds
  • half thumb size ginger, finely chopped
  • 2 medium spring onion, finely chopped
  • 250 g frozen broccoli
  • 1 can (150g) chickpeas
  • 1 cube (180g) smoked tofu
  • 2 tbsp green curry paste
  • 1 can (150g) coconut milk
  • 1 tbsp maple syrup
  • to taste A few cracks of black pepper
  • to taste freshly chopped coriander
  • 1 tbsp soy sauce
  • 1 tbsp ground turmeric
  • 2 tbsp coconut oil
  • 1 pinch cumin seeds
  • 1 pinch coriander seeds
  • half thumb size ginger, finely chopped
  • 2 medium spring onion, finely chopped
  • 250 g frozen broccoli
  • 1 can (150g) chickpeas
  • 1 cube (180g) smoked tofu
  • 2 tbsp green curry paste
  • 1 can (150g) coconut milk
  • 1 tbsp maple syrup
  • to taste A few cracks of black pepper
  • to taste freshly chopped coriander
  • 1 tbsp soy sauce
  • 1 tbsp ground turmeric
tomato
        graphic for recipe card

Directions

1. Heat the oil in a pot set over medium heat until shimmering. Add the curry paste. Be careful, as it will sputter. Fry the paste for 2 minutes, stirring frequently.
2. Scoop the thickened coconut solids out of both cans of coconut milk, leaving the watery milk below, and add to the pot. Fry these for about 2 minutes along with the curry paste, until the oil starts to separate out, forming beads on top of the curry paste.
3. Add the tofu, spring onion and broccoli and stir.
4. Add the remaining coconut milk, chickpeas and the herbs and spices. Reduce the heat to medium-low and simmer until the veggies are cooked through, about 20 minutes.
5. Taste and adjust seasonings with soy sauce, maple syrup and spices until it is balanced enough for your tastes. Serve over rice or rice noodles or rice, or eat it by itself to be light on your stomach. I also like to add red bell pepper or zucchini or baby bok choi.

Also by Imola: Roasted Vegetables Over Vegan Parmesan Polenta
Creamy Root Veggie Soup With Vegan Sour Cream
Get more like thisSign up for our daily inspirational newsletter for exclusive content!

__
Photo: Imola Toth


JOIN THE CONVERSATION

always stay inspired!