Green curry with homemade paste (onions and garlic free)

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Pure diet | vegan recipe

Portion: 2

Prep time: 30 minutes

Cooking time: 20 minutes

Total time: 50 minutes


Green curry paste:⁣

20g Thai basil leaves⁣

10 stalks cilantro

1 knob (thumb size) ginger/galangal⁣

3-4 tablespoons chopped lemongrass (white part only)⁣

1/2 fresh green jalapeno

A handful of Thai lime leaves (optional or sub with 1-2 tablespoons lime juice)

Olive oil

*Blend all ingredients into a fine paste. Save this in a jar & refrigerate/freeze until ready to use.

200g firm tofu, drained & cut into cubes - pan-fried until golden brown (optional step)⁣

100g asparagus

100g eggplant (steamed, baked or pan-fried until soft in the middle)

50g red bell pepper

130g zucchini (or a small one)

480g water⁣

120g coconut milk

3 tablespoons 'fish' sauce (onions and garlic free version from Woon Heng’s recipe)

3 tablespoons green curry paste⁣

Oil, salt to taste, coconut sugar (optional)⁣


1.In a heated pan with 3 teaspoons oil, add all veggies and give it a quick stir.

2.Add in green curry paste, water, tofu season with 'fish' sauce and salt. Let simmer for a few minutes.

3.Stir in the coconut milk. If you need a creamier curry, add more coconut milk & season accordingly (coconut sugar or salt).

4.Serve warm with rice.

Enjoy your meal !

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