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High Protein Vegan Thai Green Curry

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This high protein vegan thai green curry has three different protein sources, and 25 grams of plant-based protein! Try it with your favorite vegetables!

Ingredients

  • 1 cup brown basmati rice
  • 8 oz extra firm tofu
  • 1 small onion, diced
  • splash olive oil
  • 1 inch ginger, minced
  • 2 garlic cloves, minced
  • 1 cup frozen edamame
  • 2-3 TBS green curry paste
  • 1 cup cooked chickpeas (from a can, rinsed and drained)
  • 14 oz can coconut milk
  • 1/2-1 cup vegetable broth
  • 1/2 tsp salt
  • 1 cup fresh green beans, trimmed and cut in half
  • 8 oz can water chestnut, drained
  • 1 TBS reduced sodium tamari or soy sauce
  • 1 TBS lime juice

Instructions

  1. Cook rice in a rice cooker or on the stove top according to package directions. I like to use 2.5 times water to rice.
  2. Place the tofu block between two plates and top with something heavy from the pantry, like a jar of peanut butter. Let this press for 10 minutes while you prep the curry. Drain and cut the tofu into 1/2 inch cubes.
  3. Meanwhile, saute onion in olive oil until translucent, about 5 minutes. Mix in ginger and garlic. Saute 2 more minutes.
  4. Stir in frozen edamame, and cook until thawed. Mix in curry paste (using more for a stronger flavor) and saute another 2 minutes.
  5. Stir in chickpeas and pressed, cubed tofu, along with coconut milk, vegetable broth, and salt. Bring to a simmer.
  6. Stir in green beans and water chestnuts. Cook for 5 minutes or until the green beans are tender-crisp.
  7. Remove from heat and stir in soy sauce or tamari and lime juice. Serve with cooked rice.

Notes

The curry only takes 20 minutes if rice is cooked in advance. Brown basmati rice will take about 40 minutes to cook.

Find it online: https://www.alisonsallspice.com/high-protein-vegan-thai-green-curry/