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Mild Hokkaido and Spinach Vegan Green Curry

Mild Hokkaido and Spinach Vegan Green Curry

Let's talk about spicy food for a minute. I have a vegan green curry recipe to share with you today, but instead of making it spicy I deiced to switch it up a bit and make a mild version instead.

We're making a Mild Hokkaido and Spinach Vegan Green Curry, and the reason I made it mild is that as much as I like curry I can't really handle spicy food that well. My tolerance is quite low, as low as my son's who's turning 4 soon. 

For a long time I thought tolerance to spicy food had all to do with genetics, apparently it is part genetics, part building up that tolerance. And the best way to build that tolerance is by exposure, especially at a young age since the nerve endings in your mouth become desensitised. 

Your nerves are not permanently damaged though, the tolerance can disappear. By having a diet in which you include spicy food regularly you're able to maintain the tolerance and keep the suffering away.

Mild Hokkaido and Spinach Green Curry ingredients

I believe this is what happened to my son, the exposure to food in different cultures and school lunches have been enough for him to build that bit of tolerance. 

To be honest, I'll be sticking to my mild vegan green curry version for a little bit longer, and maybe slowly build that tolerance, very slowly. 

I really like all the flavours and spices in a good curry but sometimes feel that if the spiciness is too much I just don't enjoy my meal, and what is the point on that? 

So, for all of you that are with me on the non-spicy vegan green curry team or anyone who's after a delicious bowl of vegan goodness, let me tell you what this Mild Hokkaido and Spinach Vegan Green Curry recipe is all about. 

chopped hokkaido with herbs

First of all, let me talk to you about the Hokkiado squash.

This Japanese winter squash is not that well known in the western world but it has many health benefits for which it is gaining popularity. I really like its taste, a bit sweet, similar to sweet potatoes and the texture of the flesh comes out smooth and rich once it's cooked. 

Hokkaido comes packed with vitamins and minerals, such as vitamins A, B and C, Calcium, Magnesium, Phosphorous, Potassium. And will keep your heart, kindness, spleen, and pancreas healthy, it aids your digestive system, and it helps with weight management. 

Aside of the squash, we are throwing in spinach, onions and chickpeas as well, it all makes a super colourful dish, and you all know how I fell about colours on your plate. More colours, more nutrients, more benefits, more flavours.

The vegan green curry is made with coconut milk, making it creamy but still light enough that you won't feel bloated once you're done eating. All the other spices add tons of flavour as well. 

Serve it with a side of quinoa instead of the typical side of rice to keep it healthy and delicious! For more vegan curry goodness also try out our Easy Chickpea Curry recipe.

Mild Hokkaido and Spinach Green Curry top down

Prep time
10 minutes
Total time
Category: Lunch, Dinner
Serves: 4
Allergens: Coconut, Quinoa


For the squash

  • 16 oz hokkaido squash (washed and diced into 1 inch (2 cm) pieces)

For the curry

  • 1 cup chickpeas
  • 1½ cups coconut milk
  • 1 inch fresh ginger (minced)
  • 1 clove garlic (minced)
  • 2 tsps green curry
  • ½ lemon juice
  • 1 tsp sea salt
  • ½ lb spinach (cleaned)
  • 1 tbsp sunflower oil
  • 1 cup water
  • 1 medium yellow onion (thinly chopped)

For the quinoa

  • 1 cup quinoa
  • 2 cups water


  1. Boil the quinoa until soft for about 30 minutes in water.
  2. Use a wok or a big frying pan and heat up the oil for the curry and add garlic, ginger, curry powder and onion and roast for about 2-4 minutes.
  3. Add the chopped hokkaido and roast the pieces on medium heat for about 5 minutes.
  4. deglaze with water and add the coconut milk, salt and chickpeas and simmer for about 10 minutes until the hokkaido is soft.
  5. Adjust taste and add lemon juice and spinach, turn off the heat and work in the spinach until the the leaves wilt.
  6. Serve the curry in a bowl with some quinoa on the side, enjoy!

Did you make this recipe? Please take a photo, share it on Instagram and tag it with #veganio. We love to see your photos.

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