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Green Vegetable Curry

Green Vegetable Curry

Prep: 10 min
Cook: 30 min
Total: 40 min
Servings: 4

This green curry is made at home, from scratch, and is super easy to do. The curry paste is combined with coconut milk and tossed with tofu, potatoes, vegetables, and soba noodles to serve.

Author Blake Plant Based Nutrition & Fitness
by Blake Plant Based Nutrition & Fitness
Recipe Ingredients

Ingredients & Directions

Recipe Ingredients


Yield: Green Curry with Tofu and Vegetables (4 Servings)
Needed Kitchenware: Steamer, blender, large non-stick pan
  • 4 medium potatoes, cubed
  • 300 g firm tofu
  • 150 g soba noodles
  • 1 cup zucchini, cut in half and sliced
  • 1 cup green bell pepper, diced
  • 1 cup sugar snap peas
  • 400 ml coconut milk
  • 1 tsp tapioca flour
  • 1 extra virgin olive oil spray
  • green onions for garnish
Curry Paste
  • 1 tbsp coconut aminos
  • 1-2 green jalapeño chilis (1 for mild, 2 for hot)
  • ¼ cup mint leaves
  • ½ cup parsley
  • ½ cup basil
  • ¾ lime, juiced
  • 1 stalk lemongrass, sliced
  • 1 tsp fresh ginger, minced
  • 3 garlic cloves, minced
  • ¼ tsp freshly cracked black pepper
  • 2 tbsp coconut milk, more if needed to blend
Recipe Directions


  • Steam the potatoes and set aside.
  • In a blender combine all the ingredients for the curry paste, blend until smooth, and set aside.
  • Cook the noodles as per packaging directions, rinse with cold water, and set aside.
  • Give a nonstick pan on a medium-high heat a light spray with extra virgin olive oil spray. Add the tofu and cook for 3 minutes. Add the bell peppers and cook for another 3 minutes. Combine in the zucchini and cook for 2 more minutes. Add the sugar snap peas and cook for about 2 more minutes or until the bell peppers are starting to go tender and the tofu is cooked.
  • Reduce the heat to medium-low. Add in the potatoes, the coconut milk and the curry paste.
  • Add the tapioca flour to the pan, then add the noodles, and continue to combine until the curry starts to thicken, around 5-10 minutes.
  • Top with some fresh green onions and serve!

You can substitute the coconut aminos for tamari sauce if preferred.

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Recipe nutrition

Nutritional Information

Yield: Vegetable Green Curry
Servings: 4
Information per serving:
Energy: 325.3 kcal
Carbohydrate: 51.1 g
Protein: 17.1 g
Fiber: 9.2 g
Sugar: 14.9 g
Fat: 8.1 g
Monounsaturated Fat: 1.6 g
Polyunsatured Fat: 2.9 g
Omega-3: 0.3 g
Omega-6: 2.4 g
Saturated Fat: 2.9 g
Trans Fat: 0 g
Cholesterol: 0 mg
Choline: 66.9 mg 16% DV
Folate: 74.9 µg 19% DV
A: 1652.3 IU 236% DV
B1: 0.3 mg 27% DV
B2: 0.3 mg 26% DV
B3: 3.3 mg 24% DV
B5: 2.5 mg 49% DV
B6: 0.7 mg 56% DV
B12: 1.4 mg 57% DV
C: 87.9 mg 117% DV
D: 54.4 IU 9% DV
E: 2 mg 13% DV
K: 179.1 µg 199% DV
Calcium: 441.2 mg 44% DV
Copper: 0.6 mg 62% DV
Iron: 6.1 mg 34% DV
Magnesium: 119.9 mg 37% DV
Manganese: 2.1 mg 116% DV
Phosphorus: 243.3 mg 35% DV
Potassium: 1199.2 mg 26% DV
Selenium: 18.6 µg 34% DV
Sodium: 188 mg 13% DV
Zinc: 2.2 mg 28% DV

Please note nutritional information varies dependent on agricultural conditions, consistency in manufacturing processes, and honesty in reporting. We cannot accurately report on the amount of harmful chemicals or beneficial plant constituents that might be present in these ingredients. We cannot report on the content of material added during the cooking process. We cannot guarantee if the vitamins present are natural or synthetic. We make no guarantees to the accuracy of this information and continue to suggest purchasing organic, high-quality, fresh ingredients from local, trusted sources. Where possible, we use non-fortified ingredients to calculate the nutrition. We do not include optional ingredients. Percent Daily Values are based on a 2,000 calorie diet and values come regulated from the FDA. Your daily values may be higher or lower depending on your needs.

Tips, Suggestions, Photos, & More Information

Green vegan vegetable curry using made from scratch curry paste

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