My recipe for Thai Green Curry with Vegetables and Tempeh is a quick, healthy dinner recipe I return to again and again on weeknights at our place. It’s delicious, satisfying, and really good for you! 😋
This is a whole food, plant-based, oil-free dinner recipe with a gluten-free option. In other words, it’s healthy, vegan, and dairy-free too 🌱
You’ll find a full written version of the recipe, along with step-by-step photographed instructions and ingredient notes, here:
Ingredient Notes:
Full disclosure: Some of the links below are affiliate links, which means I’ll receive a small commission if you make a purchase through my link, at no additional cost to you. I appreciate your support!
Here’s the special ingredient I mentioned in the video, Olde Thompson Umami Seasoning Blend, available on Amazon, if you don’t happen to live near a Trader Joe’s and can’t get Trader Joe’s Mushroom & Company Multipurpose Umami Seasoning Blend (which is the brand I use):
And you should be able to find Thai Green Curry Paste at just about any supermarket (usually in the Asian aisle), but if you don’t see it at your local grocery store, you can order it from Amazon:
P.S. You could totally use Thai red curry paste instead if you want!
If you prefer, you can substitute tofu for the tempeh, or replace the tempeh with another food high in plant-based protein like edamame or lentils (or just skip it entirely if you want).
To make this gluten-free, just swap the low-sodium soy sauce for coconut aminos or gluten-free tamari.
Recipe Notes:
In this video, I’m demonstrating a fully souped-up version of this Thai Green Vegetable Curry recipe so you can see it in all its glory.
However, I really encourage you to experiment with this and customize it. Feel free to use only a few of the vegetables on the list to simplify, or substitute any of your favorites!
It’s a great catch-all dish for using up veggies you’ve got in the fridge.
On the other hand, if you want to do it up like I’ve done here, it makes an excellent dish to serve to dinner guests. It’s way simpler than it looks when you serve it — it’s pretty much restaurant worthy — and you’re sure to get rave reviews!
One big tip for simplifying (and therefore cutting down on cooking time) is to skip the potatoes, which take extra time to cook. That’ll make this a super quick recipe to throw together.
I recommend doing your chopping on the weekend when you might have more time, because once the prep work is done, this meal comes together super quickly and easily, in just a few minutes.
You could also cook the brown basmati rice in advance too, and then just reheat it before serving it with the curry.
Hope you love this recipe as much as I do… It’s one of my favorites!
When you try it, please let me know in the comments what you think 😀👇
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My name is Stefanie. I’m a plant-based cooking instructor and nutrition educator certified in plant-based nutrition. I founded Green Sage to help you skip the learning curve and fast-forward directly to making whole food, plant-based meals a regular part of your everyday lifestyle.
If you’re not on board with bland healthy food, and rather, you need your meals to be wildly delicious dishes that you truly look forward to eating, then you’re in the right place.
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