Green Curry

Green Curry


  • 1 Medium Onion
  • 1/2 tbsp ginger and garlic paste
  • 2 tsp Garam Masala
  • 2 tsp coriander powder
  • 1 tsp cumin powder
  • 1/2 tsp cinnamon powder
  • 1/2 cup loosely packed fresh coriander (stems and all)
  • 2 sticks lemongrass (white part only and use the zest of lime if can’t find lemongrass)
  • 1/2 tsp vegan fish sauce (Optional)
  • 1 tbsp Soy sauce
  • 1tbsp brown sugar/2 tbsp maple syrup
  • 2 tbsp vegetable oil

Rest of the ingredients

  • 1 can coconut milk (400g)
  • 1 cup veggie stock
  • 1 tbsp lime/lemon juice
  • 2-3 lime leaves
  • 2 cans chickpeas (drained and washed)
  • 150g Pumpkin about 3cm thick pieces (About 1½ cup)
  • 150 button Mushrooms (Approx. 1½ cup)
  • 100g eggplant 2-3 cm thick pieces (Approx. 1 heaped cup)


  • Blend all the ingredients for the Green Curry Paste in a blender until smooth. Add a splash of water if you needed to get the blending going.
  • Heat the oil in a large and deep non-stick frying pan.
  • Add the paste and cook for 5-7min on med-high heat, or until you see oil separating.
  • Add pumpkin, chickpeas, veggie stock, coconut milk, lime leaves, lime juice, and sugar.
  • Cover, bring to boil on high heat and then simmer for 10 min on med-low heat.
  • Add mushrooms, and eggplants, cover and cook for further 5-6 min on med-low heat or until the pumpkin and eggplant are cooked.
  • Taste and adjust salt if required.
  • Serve hot with rice.

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