Green Curry Vegetables

Sauteed fresh and canned vegetables get simmered in a spicy green curry sauce for tons of flavor in this vegan dish.

• Preparation Time: 20 mins
• Cooking Time: 40 mins
• Total Time: 60 mins
• Calories: 438 Calories

Ingredients

• 1 tablespoon white sugar
• 1 tablespoon soy sauce
• 1 cup vegetable broth
• 10 leaves fresh basil
• 1 cup snow peas
• 1 cup fresh bean sprouts
• ½ cup sliced fresh mushrooms
• 1 tablespoon garlic, minced
• 2 medium yellow squash
• 1 large sweet onion, sliced
• 2 (14 ounce) cans unsweetened coconut milk
• 1 medium zucchini
• 3 tablespoons sesame oil, divided
• 1 tablespoon green curry paste, or more to taste
• 1 cup frozen peas
• ½ cup baby corn, drained
• ½ cup sliced bamboo shoots, drained
• 1 (12 ounce) package extra-firm tofu, cubed

Recipe Instructions

Step 1

Skim cream off the top of the coconut milk; set both cream and milk aside. Slice yellow squash and zucchini lengthwise, then cut each slices into quarters.

Step 2

Heat 1/2 of the sesame oil in a large skillet over medium-high heat. Saute squash, zucchini, onion, pea pods, mushrooms, and garlic until tender, 5 to 7 minutes. Do not brown.

Step 3

Heat remaining oil in a separate large frying pan over medium heat. Fry curry paste with coconut cream in the hot oil for 1 minute to take the bitterness off of the spice. Add coconut milk, frozen peas, vegetable broth, baby corn, bamboo shoots, sugar, and soy sauce; bring just barely to a boil. Reduce heat and simmer, 20 to 30 minutes.

Step 4

Just before serving, stir in tofu, sprouts, and basil. Cook until heated through, about 5 minutes.