This colorful green curry brings together carrots, broccoli, edamame and zucchini in a creamy coconut base. Its flavor is built on a freshly made vegan curry paste of aromatic ingredients, which gives the dish its unique character. Served with basmati rice and garnished with herbs – ideal for a healthy, satisfying lunch or dinner.
- Category
- main course
- Portion
- 350 g
- Yield
- 10 servings
- Nature (TCM)
- warming
TCM: Chili, galangal and garlic warm the body; green vegetables and coconut gently balance them.
Ingredients
Curry paste (makes 250 g)
- Fresh galangal – 50 g
- Fresh lemongrass – 50 g
- Small shallots – 50 g
- Garlic – 20 g
- Chili peppers (can be swapped for sweet red pepper) – 50 g
- Coconut oil – 4 tbsp
- Cold water for blending
Main part
- Carrots, sliced – 300 g
- Edamame beans – 80 g
- Broccoli, in large florets – 550 g
- Zucchini, in half-moons – 400 g
- Coconut milk – 800–1,000 ml
- Vegetable oil – 2 tbsp
- Water or vegetable stock – 200 ml
- Salt to taste
- Juice of 1 lime (optional)
- A handful of fresh cilantro or parsley leaves to garnish
Extras (optional)
- Chickpeas or tofu for extra heartiness – 200 g
Basmati rice
- Dry basmati rice – 540 g
- Water – 970 ml
Method
- Making the curry paste: cut the galangal, lemongrass, shallots, garlic and chilies into 1 cm pieces. Crush the spices and blend them with 2 tbsp of coconut oil into the base of the paste. Add the fresh ingredients a little at a time. If the mixture is too thick, add a little cold water. (Tip: don't salt the curry paste, so it stays moist and can be seasoned precisely later.)
- Preparing the vegetables: clean all the vegetables and cut them as described.
- Frying the curry paste: heat the oil in a large pot. Add 60–80 g of homemade curry paste and fry for 1–2 minutes to release its aroma.
- Cooking: add the vegetables and stir so they are evenly coated with the paste. Pour in the coconut milk and water/stock. Bring to a boil and cook for 20–25 minutes, until the vegetables are tender. Blanch the broccoli in boiling salted water for 4 minutes; add the edamame 2 minutes before the final seasoning.
- Seasoning: salt to taste. Finish with lime juice and herbs.
- Rice: rinse the basmati rice and cook it at a 1:1.5 rice-to-water ratio (~12 minutes). Let it finish under the lid.
Serving
Serve about 200 g of curry and 150 g of basmati rice per bowl. Garnish with fresh herbs and, if you like, sesame.
Key ingredients
- Carrot
- Beta-carotene (vitamin A) for skin and eyesight, fibre, natural sweetness.
- Broccoli
- Vitamin C, sulforaphane and fibre; a quick sauté keeps it crunchy and nutritious.
- Zucchini
- Light, high in water, gentle on the stomach.
- Garlic
- Antibacterial and antiviral; supports immunity and the circulatory system.
- Chilli / hot pepper
- Capsaicin — boosts circulation and metabolism; in small amounts supports digestion.
- Coconut milk
- Plant fat for creaminess without dairy; medium-chain fats.
- Basmati rice
- Aromatic long-grain rice with a lower GI; a light side.
- Chickpeas
- Protein, fibre and satiety; the base of hummus.
- Tofu
- Complete soy protein; cooling, good in warming sauces for balance.
- Sesame seeds
- Calcium, healthy fats and lignans; toasted, they add umami and depth.
- Red bell pepper
- High in vitamin C and antioxidants; sweet once roasted.
- Edamame
- Young soybeans — complete plant protein.
Why it’s good for the body
- Carrots are rich in beta-carotene and fiber.
- Broccoli and zucchini are light, fresh and rich in vitamin C.
- Edamame and the optional legumes provide plant protein.
- Coconut milk adds healthy fats and a gentle flavor.
Traditional and functional notes on the ingredients — not medical claims.
Notes
- You can adjust the heat with the amount of chili.
- The curry paste also works in marinades or soups, and keeps for up to 2 months in the freezer.
- Keeps for 3–4 days.