Description
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
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)
1 can (13.5 oz) coconut milk
1 1/2 cups vegetable broth
1 tsp grated ginger
1 clove garlic, minced
1 tsp Chinese five spice
1/2 tsp ground coriander
1/2 tsp ground cumin
1/2 cup kale, chopped
1/2 cup fresh basil leaves
Juice of 1/2 lime
Sea salt to taste
Cooked jasmine or brown rice, to serve
Make Your Own Green Curry Sauce
1 1/2 cups vegetable broth
1 can (13.5 oz) full-fat coconut milk
1 stalk lemongrass, tender part finely sliced (or 1 tbsp lemongrass paste)
1-inch piece fresh ginger, grated
1 clove garlic, minced
1/2 tsp ground coriander
1/2 tsp ground cumin
1 small green chili or jalapeño (optional)
1/2 cup fresh cilantro (including stems)
Zest of 1 lime
Juice of 1/2 lime
1 whole star anise
1 cinnamon stick (or 1/4 tsp ground cinnamon)
Pinch salt
Instructions
- 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.