The first thing I want to mention here is, This is not Thai green curry!! So I call this ‘Non Thai Green Curry’☻. I added blended spinach that made the curry green and it has no chili or curry powder added to it. It’s child friendly as it’s a mild flavour and packed with lots of nutrients.
I cooked Thai green curry many times in the past and it was one of my favourite dishes as I’m a fan of spicy curry. However, I have been avoiding it in the last 6 years because my son struggles to eat spicy food. I was missing it so I decided to create curry that looks like Thai green curry and has oriental Asian kind of flavour without curry powder, which I often use to make regular curry.
I used the ingredients below
- Fresh baby spinach
- Soy milk
- Garlic puree
- Large sweet potato
- Oil for cooking
- Aubergine
- Mushrooms
- Red pepper
- Carrot
- Onion
- Garlic
- Fresh ginger
- Frozen green beans
- Bay leaf
- Ground cumin
- Garam masala
- Green lentils
- Soy sauce
- Creamed coconut
- Vegetable stock
- Golden syrup
- Salt
- Kasuri methi
- Hot water as needed
- Basmati rice
If you haven’t got the vegetables listed here, you can put what you have in your fridge but make sure you put onion, garlic and ginger! The lentils can be replaced with chickpeas or tofu and you can use coconut milk (1/2 of a can) instead of creamed coconut if that’s what you have!
The spices in this recipe are very important as it doesn’t use curry power. Please do not omit any of them if you can, though you could add more to enhance the flavour. I imagine many people are not familiar with Kasuri methi. It’s sun-dried fenugreek leaves and added to Indian cooking. You can purchase inexpensively from Asian shops or major supermarkets. Mine cost £0.90 from a local Indian shop. If you are curious to see what it looks like please have a look at my vegan veggie and chickpea curry recipe☺
Even though it has a lot of ingredients to use, making process is very simple.
How to make Non Thai Green Curry
- In a beaker, blend the spinach, soy milk and garlic puree with an immersion blender. Set aside.
- Place the chopped sweet potato on a microwave safe plate and cook in the microwave for 3 minutes or until quite soft. Set aside.
- Heat the oil on a wok and cook the vegetables until soft.
- Mix in the cumin and the garam masala and keep cooking for about 3 minutes on lower medium heat.
- Add in the green lentils, soy sauce, creamed coconut, vegetable stock, golden syrup, salt, Kasuri methi and the spinach mixture, and mix well. Leave to simmer until the lentils are cooked.
- As the lentils are cooked, the consistency of the curry will get thicker. Add some hot water to adjust the consistency if the curry looks too thick. Add more salt to taste if needed.
- While the curry is simmering, cook the basmati rice according to the instructions on the package.
You don’t taste spinach in this curry at all so I’m quite sure spinach haters can enjoy as well☻
Vegan Non Thai Green Curry
Ingredients
- 80 g fresh baby spinach washed and drained
- 240 ml soy milk
- 1 tsp garlic puree
- 1 large sweet potato chopped
- 1 1/2 tbsp oil for cooking
- 1/2 medium aubergine chopped
- 6 medium mushrooms sliced
- 1/2 medium red pepper chopped
- 1 carrot chopped
- 1 large onion chopped
- 4 cloves garlic minced
- 1 tsp fresh ginger minced
- 1 handful frozen green beans chop into half if they are very long
- 1 big bay leaf broken into half
- 1 tsp
ground cumin - 1/2 tsp garam masala
- 70 g green lentils washed and drained
- 1 1/2 tbsp soy sauce
- 30 g creamed coconut chopped small or shredded
- 240 ml vegetable stock
- 1 tbsp golden syrup
- 1/2 tsp salt
- 1 1/2 tsp *Kasuri methi Please do not omit this!
- hot water as needed
- 200 g basmati rice
Instructions
- In a beaker, blend the spinach, soy milk and garlic puree with an immersion blender. Set aside.
- Place the chopped sweet potato on a microwave safe plate and cook in the microwave for 3 minutes or until quite soft. Set aside.
- Heat the oil on a wok and cook the aubergine, mushrooms, red pepper and carrot for about 3 minutes or the aubergine is getting softer.
- Add in the onion, garlic and ginger and continue cooking until the onion is transparent. Add in the green beans and bay leaf, cook for a minute.
- Mix in the cumin and the garam masala and keep cooking for about 3 minutes on lower medium heat, careful not to burn the spices!
- Add in the green lentils, soy sauce, creamed coconut, vegetable stock, golden syrup, salt, Kasuri methi and the spinach mixture, and mix well. Leave to simmer until the lentils are cooked.
- As the lentils are cooked, the consistency of the curry will get thicker. Add some hot water to adjust the consistency if the curry looks too thick. Add more salt to taste if needed (not too much though).
- While the curry is simmering, cook the basmati rice according to the instructions on the package.
- Enjoy the green curry with the rice!