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If you can’t track down a vegan-friendly green curry paste near you – never fear! You can make your own at home and control the spiciness for fellow (but mellow) friends
Duration40 mins
Cook Time30 mins
Prep Time10 mins


  • Olive oil
  • 2 tablespoons green curry paste
  • 1 white onion
  • 1 clove garlic minced
  • 1 teaspoon ginger grated
  • ½ head of broccoli
  • 3 big marrows sliced in coins
  • 1 punnet of button mushrooms sliced
  • 1 tin coconut cream
  • ½ tin water see below
  • 1 teaspoon brown sugar
  • salt and pepper
  • 1 cup baby carrots
  • 1 cup sliced fine beans
  • 10 baby corn
  • 2 3 green chilies, seeded and chopped
  • 2 tablespoons lemon juice
  • 2 tablespoons soy sauce
  • Bunch of fresh coriander


  • Add olive oil to big wok and heat up.
  • Add green curry paste to the wok and mix with oil for the flavor to be released.
  • Add onions, garlic and ginger and coat in green curry mix. Turn down heat and cook till browned.
  • Add broccoli and marrows and coat in mix.
  • Add mushrooms, carrots, coconut milk, brown sugar, and water and bring to a boil (tip: use the coconut milk tin to add the water).
  • Turn down heat and simmer curry for 10 minutes.
  • Add baby corn and sliced beans and season with salt and pepper. Simmer for another 10 minutes until vegetables all soft, but still crunchy.
  • Remove from heat. Add fresh coriander, lemon juice and soy sauce and mix through. Taste sauce and season with more curry paste, salt and pepper if necessary.
  • Garnish with more fresh coriander and serve with basmati rice, couscous or bulgur wheat.
This recipe was republished with permission from Leozette Roode. Find the original recipe here.