Try this flavor-infused Oil-Free Herb-Infused Vegan Green Curry
If you’ve ever felt uninspired by vegetables, this Oil-Free Herb-Infused Vegan Green Curry may just rekindle your joy in the kitchen. Rooted in the wisdom of culinary medicine, this plant-powered dish celebrates flavor, function, and healing. Infused with fresh lemongrass, cilantro, star anise, and warming spices, this curry offers a deeply nourishing experience without added oil. Some fat may come to pass from the coconut milk, but you could use low-fat milk there too.
Whether you’re exploring oil-free cooking for health or flavor, this vegan green curry brings comfort, vibrancy, and vitality to your plate—one herb-filled spoonful at a time.I love simmering the spices in the broth to bring out a rich flavor, then straining it and using that for flavor.
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Culinary Explorations
This Oil-Free Herb-Infused Vegan Green Curry is more than a recipe—it’s an invitation to rediscover the beauty of vegetables through the lens of culinary medicine. By blending tradition with whole-food science, and flavor with intention, we craft meals that nourish body, mind, and spirit. Whether you’re new to plant-based cooking or a long-time explorer in the kitchen, I hope this dish inspires you to embrace herbs, spices, and seasonal produce in new, healing ways.
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Exploring Blend Variations for Your Green Curry
Crafting a flavorful green curry without relying on pre-made curry paste opens up a world of aromatic possibilities. Although more work, here are some spice blend options to consider:
1. Lemongrass, Garlic, and Cilantro Base
This combination offers a fresh and herbaceous foundation for your curry:
Lemongrass: Provides a citrusy brightness that enlivens the dish.
Garlic: Adds depth with its pungent and savory notes. I tend to shy away from this as I find it harder to digest, but in many ways, when it comes to curry sauce, it does give a familiar flavor.
Cilantro: Imparts a fresh, slightly peppery flavor that complements the other ingredients.
Preparation Tip: Finely mince or blend these ingredients into a paste to ensure they integrate smoothly into your curry base.
2. Incorporating Five-Spice Powder
For a unique twist, consider adding Chinese five-spice powder, which typically includes star anise, cloves, Chinese cinnamon (cassia), Sichuan peppercorns, and fennel seeds:
Five-Spice Powder: Introduces a sweet-spicy warmth with hints of licorice and cinnamon.
Usage Suggestion: Start with a small amount (e.g., 1/4 teaspoon) to avoid overpowering the traditional Thai flavors, adjusting to taste as needed.
3. Star Anise and Cinnamon Infusion
To impart subtle sweetness and aromatic warmth:
Star Anise: Lends a sweet, licorice-like flavor that pairs well with coconut milk.
Cinnamon Stick: Adds a mild sweetness and depth.
Infusion Method: Add whole star anise and a cinnamon stick to the simmering broth. Remove them before serving to prevent the flavors from becoming too intense or ending up in the blender.
Creating Your Custom Spice Blend
Combining these elements allows you to tailor the curry to your palate:
Base Paste: Blend lemongrass, garlic, and cilantro into a smooth paste.
Spice Addition: Incorporate a pinch of five-spice powder or add whole star anise and a cinnamon stick during cooking.
Balancing Flavors: Taste and adjust with fresh herbs, lime juice, or chili as desired.
Experimenting with these variations personalizes your green curry and enhances its nutritional profile, aligning with the principles of culinary medicine by emphasizing whole, fresh ingredients.
Blending Nutrient-Rich Ingredients
One of my favorite culinary medicine techniques is blending leafy greens—like kale, spinach, or fresh herbs—directly into the warm, spiced broth. This Oil-Free Herb-Infused Vegan Green Curry means folding vibrant greens like kale and basil into the coconut-infused lemongrass broth and giving them a quick whirl in the blender. This deepens the curry’s gorgeous green hue and significantly enhances its phytochemical density, offering a powerhouse of antioxidants, chlorophyll, and plant-based micronutrients.
By blending greens, we unlock more surface area for nutrient absorption and retain their fiber, supporting gut health and whole-body vitality. It’s a delicious and visually stunning way to transform your curry into functional food that truly nourishes from the inside out.
Please help me get the word out about plant-based healthy living so that doctors know the value of lifestyle changes by sharing this post on your social media.
oil-free | whole food focused | culinary medicine inspired
Fall in love with vegetables again through this oil-free vegan green curry—infused with fresh herbs, lemongrass, and warming spices like star anise. A plant-based, whole-food recipe that nourishes your body and lights up your tastebuds.
Ingredients
Scale
4 king trumpet mushrooms, sliced into 1-inch rounds, cookie-cutter cored to scallop shape (optional, can see how this was done in the video preview)
1 cup green cauliflower florets (any color is fine)
1 cup asparagus, trimmed and chopped (could be frozen)
1 cup baby potatoes, halved with skin off
1 cup yellow squash or zucchini, sliced
1/2 cup scallions, chopped
3 tbsp Thai green curry paste (check for vegan – make your own below)
If making homemade green curry broth, simmer all the above ingredients outlined for the homemade sauce together. Then go to step 3. I also like to add back grated ginger at this step.
Make the Green Curry Broth using a green curry mix: Combine the broth, curry paste, 5-spice, garlic, ginger, coriander, cumin, and coconut milk in a large saucepan. Simmer gently for 10 minutes to infuse flavor.
Add Vegetables: Add potatoes, squash, and cauliflower. Simmer until tender (about 12–15 minutes). Add asparagus and scallions in the last 5 minutes.
Blend for Creamy Green Base: Scoop out 1 cup of the cooked broth with some soft veggies and blend with basil and kale until smooth. Return this vibrant green blend to the pot. The heat of the soup and blender will “cook” the kale and basil.
Prepare the King Trumpet “Scallops”: Slice mushrooms into thick rounds, then use a cookie cutter (round or fun shape) to create the scallop effect. Steam or pan-sear dry until tender and lightly golden—no oil needed.
Finish & Serve: Add the mushrooms to the pot and simmer for 2 minutes. Add lime juice and adjust salt. Serve over rice with extra basil, if desired.
Notes
Add your favorite chili pepper sauce at the end. I don’t add that because I don’t tolerate spice in my foods. Cooking the kale and basil at the end is what gives this lovely green but it does fade over time to another lovely shade of green.
Click on the image to grab the ingredients from Instacart from a list I have personally selected. The app will let you pick the store and provide a basis for the shopping and ingredient list. Then you can choose what you need. It has worked great for us.
Also, if you select the “pick up” option, which you can do on your way home from work, you may even receive a small credit on your purchases for your next visit.
To sum up, if you are a busy professional, look into Instacart to eat healthier when your schedule is hectic, either as a delivery or pick-up option.
Learning about Plant-Based Eating
Having the right resources to learn about plant-based vegan principles is important for everyone.
These books are some of my tried-and-true resources that I have repeatedly referred to over the years. Let me know if you pick any of them up and what you learn.
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This experience is powered by CMEfy – an AI-powered platform that directs learners along a pathway to capture reflections at the point of inspiration, point of care. Clinicians may earn CME/CE credit via ReflectCE, the accredited activity portal. Learn more at about.cmefy.com/cme-info
The CE experience for this Blog Post / Article is powered by CMEfy – click here to reflect and earn credits: https://earnc.me/7CbypP
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Looking to make a positive change in your life and community clinically? Dr. SiriChand is a board-certified physician in Internal Medicine, Integrative Medicine, Lifestyle Medicine, and Hospice/Palliative Medicine. She has dedicated her career to promoting long-term vitality through the choices we make every day and is an expert in Ayurveda and plant-based nutrition.
She works with physicians to explore how to create time for self-care and how to learn to innovate in their integrative medicine careers. Take the first step towards an aligned, happier future and contact Dr. Siri Chand Khalsa today.
Let’s create a better world for female physicians through intentional, mindful living.
Thanks for checking out this week’s post to the end!
If you make this, tag me on social media at @doctorsirichand. I would love to see your variations and flavor options. Save this recipe for later use in your favorite place. I like using PINTEREST, but you could also clip it elsewhere.
Dr. Siri Chand
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