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    Home » Recipes » Gluten-Free 30 Minute Meals

    Published: Jul 6, 2020 · Modified: Jun 2, 2022 by Jen Wooster

    Vegetarian Thai Green Curry

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    vegetarian thai curry recipe for pinterest

    Easy vegetarian Thai green curry recipe- without tofu! We are using butternut squash, green beans, and all the classic Thai green curry flavors for a delicious weeknight dinner that takes less than 30 minutes. Plant-based dinners have never been so easy!

    vegetarian curry in bowls
    Vegetarian Thai Green Curry

    Please read the entire post for tips and tricks to ensure a perfect recipe every time. And don't forget to tag @peelwithzeal on Instagram so we can admire your creation!

    This post may include affiliate links. Please read my disclosure policy.

    Jump to:
    • Ingredients and Substitutions
    • What Vegetables go with Green Curry?
    • How to Prep the Butternut Squash
    • Tips and Tricks
    • Plant-Based Meals
    • 📖 Recipe
    • ⭐Reviews

    Ingredients and Substitutions

    • Onions- The base of any great curry recipe.
    • Coconut Oil- Use any light oil like avocado or coconut.
    • Green Curry Paste- I typically use pre-made jarred curry paste but you can make your own curry paste if you are feeling adventurous.
    • Ginger- Freshly grated ginger. Yes, there is some in the curry paste but a little more is always a good thing.
    • Coconut Sugar- Traditional Thai green curry has sugar but we reduce the amount and substituted coconut sugar for refined white sugar. You can use either and adjust the sweetness to taste.
    • Coconut Milk- You will need 1- 15 oz can. Use full fat, not light or coconut cream.
    • Lime- I prefer to use fresh lime juice but bottle lime works in a pinch
    • Jalapeno, Cilantro, and Lime Wedges- For garnish, this is such a pretty dish the garnishes add another layer of flavor.
    • Veggies- It would be vegetarian curry without the veggies. You can use any veggies you like but I recommend one main starchy veggies and 2 to 3 complimentary veggies. For this recipe, I went with butternut squash paired with bell peppers and thin green beans.

    What Vegetables go with Green Curry?

    The list is endless but here are few ideas. Cooking times may change if you choose different vegetables.

    Starchy Vegetable Options

    • Butternut squash
    • Delicata squash
    • Acorn Squash
    • Sweet Potato

    Complimentary Vegetable Options

    • Bell peppers, any color
    • Bamboo shoots
    • Green beans or Chinese long beans (if you can find them)
    • Zucchini
    • Snap peas
    • Eggplants (use a smaller variety)
    • Chinese broccoli
    • Mung bean sprouts
    • Scallions
    • Shredded carrots
    ingredients for thai green curry

    How to Prep the Butternut Squash

    Peel the squash by lying it down on a flat surface, hold with one hand, and press firmly with the peeler. Peel in long strips. The skin of butternut squash can be hard to peel. I highly recommend using a good-quality sharp peeler to peel the butternut squash.  I prefer using a Y peeler, but a swivel peeler would also work.

    Cut the squash in half and scoop out the seeds. Trim off the ends and cube the squash into 1 ½ inch cubes.

    butternut squash peeled

    Tips and Tricks

    • The recipe comes together very quickly. Prep all your ingredients before getting started.
    • This green curry recipe makes an excellent premade lunch. To make green for meal prep cook until squash is slightly underdone. About 14 minutes. Reheat single portions in the microwave for 3 to 4 minutes. 
    • Reheat in the microwave or stovetop. We have had good results with both.

    Plant-Based Meals

    We have been adding more plant-based meals to our repertoire. Here are some of our favorite ones we can't resist sharing. Save them for next time!

    • Sun-Dried Tomato Risotto
    • Charred Cauliflower Steaks with Curry Sauce
    • Polenta Cakes with Eggplant
    • Vegan Poke Bowl with Beets
    up close shot of vegetarian curry in a white bowl

    If you enjoyed this recipe, please leave us a rating or a comment. It helps other wonderful people connect with our food.

    📖 Recipe

    thai green curry in a pan

    Thai Green Curry with Butternut Squash

    Recipe Created By: Jen Wooster
    Easy vegan Thai green curry recipe- without tofu! A delicious weeknight dinner that takes less than 30 minutes but is full of flavor.
    5 from 11 votes
    Print Recipe Pin Recipe Save RecipeSaved!
    Prep Time 5 mins
    Cook Time 25 mins
    Total Time 30 mins
    Course Dinner, Main Course
    Cuisine Thai
    Servings 4
    Calories 170 kcal

    Equipment

    • High sided saute pan

    Ingredients
      

    • 4-5 cups butternut squash, peeled and cut into 1-inch cubes about 1 medium squash
    • 1 red bell pepper, cut into ½-inch strips
    • 1 medium onion, ¼-inch dice
    • 1 cup green beans, french-style slice
    • 2 tablespoon coconut oil
    • 1 tablespoon fresh ginger, grated
    • 3 tablespoon green curry paste
    • 1 teaspoon coconut sugar
    • 1 15 oz can coconut milk, canned
    • 1 lime, juiced
    • ¼ cup water
    • jalapeno, cilantro, lime wedges for garnish

    Instructions
     

    • Prep all your vegetables and gather the remaining ingredients.
      ingredients for thai green curry
    • In a large pan heat coconut oil over medium heat. Add onions and saute until soft, 4-6 minutes.
      sauted onions in a pan
    • Add ginger, squash, and bell pepper. Saute for 3 minutes.
      sauteing squash in a pan
    • Stir in curry paste sauteing for 2 minutes.
      squash with curry paste in a pan
    • Add sugar, coconut milk, lime juice, and water. Bring to a boil and then reduce heat to a simmer. Simmer for 15 to 20 minutes until the squash is fork-tender.
      green curry in a pan
    • Stir in green beans and heat until warmed through. Salt to taste. Serve over rice and garnish with cilantro, lime wedges, and jalapeno slices.
      finished curry in a pan

    Video

    Notes

    • Leftover curry can be stored in an airtight container for up to 5 days.
    • To make green for meal prep cook until squash is slightly underdone. About 14 minutes. Reheat single portions in the microwave for 3 to 4 minutes. 

    Nutrition

    Calories: 170kcal | Carbs: 25g | Protein: 3g | Fat: 8g | Fiber: 5g
    Keyword Curry, green curry, peppers, Squash, thai
    Tried this recipe?Tag us @peelwithzeal so we can see your creation!

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      Recipe Rating




    1. Jacqueline van strien says

      November 19, 2022 at 5:33 pm

      5 stars
      Absolutely perfect!!! I adapted it slightly (no longer vegetarian) by adding some chicken and for texture added some cashews. For the curry I used “Maesri green curry paste”. From this day on, this will be my “go-to” recipe.

      Reply
      • Jen Wooster says

        November 20, 2022 at 11:26 am

        5 stars
        Thanks for the great review! I am thrilled you enjoyed it. It is such an easy green curry recipe.

        Reply
    2. Kathryn Donangelo says

      December 19, 2020 at 11:26 am

      5 stars
      This looks like the perfect vegetarian meal! I can't wait to try this for dinner!

      Reply
    3. Toni says

      December 19, 2020 at 11:25 am

      5 stars
      I LOVE having a vegetarian recipe with such bold flavors at this time of year. It was so hearty my meat eaters didn't even realize it was vegetarian. Love all the photos too.

      Reply
      • Jen says

        December 19, 2020 at 1:06 pm

        Glad it was family approved!

        Reply
    4. Mahy says

      December 19, 2020 at 11:17 am

      5 stars
      It's been so long since I made curry at home. Well, I think it is time to fix that, as this recipe looks an absolute joy to follow!

      Reply
    5. Nart at Cooking with Nart says

      December 19, 2020 at 10:35 am

      5 stars
      I'm Thai and this looks absolutely delicious. We normally just use eggplant or bamboo shoots but your recipe is so much more exciting!

      Reply
      • Jen says

        December 19, 2020 at 1:07 pm

        That is a big compliment!

        Reply
    6. Linda says

      December 19, 2020 at 10:34 am

      5 stars
      You won my heart over when you omitted tofu and subbed in squash. What a great idea for all of us not on the tofu bandwagon. This curry turned out so delicious I'll be trying it often with the other veggies, especially sweet potatoes.

      Reply
      • Jen says

        December 19, 2020 at 1:07 pm

        I am not a tofu person either!

        Reply
    7. Bintu | Recipes From A Pantry says

      December 19, 2020 at 9:49 am

      5 stars
      I love butternut squash, it is such a versatile ingredient! This sounds like such a delicious curry! I might try it this week to break up all the festive dishes we are currently having!

      Reply

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    My name is Jen and I am the recipe developer, writer, and photographer around here. Since being diagnosed with celiac disease over 10 years ago I have been slowly curating a recipe box full of gluten-free goodness. I adore vegetables, crave chocolate, and I am always up for an adventure.

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