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After traveling through SE Asia I became a huge fan of curry, there were so many options to choose from, each region and each country had their own version and they were all an absolute delight.
Probably the most famous curries are Indian and Thai, but many countries have their own version, that's the case for Indonesia, Singapore, Malaysia and even Japan, each one country uses different local ingredients that make each version absolutely unique.
Among my favourite ones are the Thai curries, although is a very broad statement; Thailand is a very big country and so is it’s curry selection! As I mentioned, each region has its own version, green, yellow, elephant, orange, massaman, panang, the list goes on and on!, but you can usually find all of them through out the whole country.
In Thailand curries are mostly made with coconut milk and a bunch of different spices, for this reason they're a great vegan option when traveling through the country. I do have to warn you though, amongst those spiced there are also some chillies, in some cases a lot! I had a few surprises that had me sweating. Also be aware that some curry pastes contain animal ingredients, like fish sauce for example.
Curry is one of those dishes you just can’t have enough of, and thats exactly why I put this recipe together. When I was back home I wanted to have all the flavours that curry has to offer but also a good load of vegetables, and a meal with a good amount of protein.
For this recipe we are using onion, spinach, zucchini, and broccoli served with a side of quinoa. With this combo you can be sure, you'll be getting a good amount of vitamins, minerals, fiber, Omega-3, antioxidants and protein.
We are using green curry paste, which is of my favourites and goes well with many veggie combinations. The paste is usually made out of cilantro, cumin, chillies, sweet basil leaves, lemongrass, galang, kaffir, shallots and garlic, it is not a set recipe so it might slightly vary from place to place, or from brand to brand when getting it at the super market.
Making curry dishes is super easy especially nowadays that you can find curry paste at almost any super market, usually in the Asian Food Isle or you can venture to a specialty store where they'll have many more options.
Once you have the paste the rest is very basic, you'll need to fry the paste with the onions at a high temperature, after a couple of minutes add the veggies (save the spinach for later otherwise it looses all its water and colour) after frying the veggies and curry paste for about 10 minutes add coconut milk and the spinach, use a spoon or spatula to break the curry paste and make it uniform and creamy.
To keep it light and super healthy we are using quinoa as a side, it will provide the last missing piece, good carbs that will keep you satisfied for a while and full of energy.
For the quinoa
For the chickpeas
For the vegetables
For the seasoning
For the topping
|Amount Per Serving|
|Calories 415||From Fat 174|
|% Daily Value*|
|Total Fat 19g||29.81%|
|Saturated Fat 14g||69.7%|
|Trans Fat 0g|
|Total Carbohydrate 49g||16.18%|
|Dietry Fiber 8g||32.35%|
|Vitamin K2 (menaquinone-4) 0.47µg||0.52%|
|Vitamin A 2979.02IU||59.58%|
|Vitamin B-12 0µg||0%|
|Vitamin B-6 0.39mg||19.72%|
|Vitamin C 18.18mg||30.29%|
|Vitamin D 0IU||0%|
|Vitamin E 2.27mg||7.57%|
|Vitamin K1 (phylloquinone) 166.62µg||208.27%|
|Pantothenic acid 0.55mg||5.46%|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
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