Vegan Green Curry with Broccoli & Sweet Potato

This past weekend, the sun was shining so brightly even the birds were fooled into singing their hearts out. Silly really, because at the same time it was so cold we could literally walk on water. But that was three days ago. Since then, the sky has grown so overcast we seem to be living in a state of perpetual twilight. Perfect weather, in other words, for a vibrant and healthy bowl of zesty Thai curry. There’s nothing quite as satisfying as thinking up a recipe and having it turn out exactly the way you hoped. For me, this vegan green curry is one of those recipes: zingy and fresh and just the right amount of spicy. The salted cashews are absolutely essential in this dish. Their salty crunch is a perfect match for the softer texture and sweeter taste of the vegetables. If you want, you can also substitute the sweet potato with regular potato, or use both. Like all curries, this one too gets better with time. So, don’t hesitate if you have the chance to make it in the afternoon, or even the evening before. Just reheat it right before dinner and you will instantly forget what it was you didn’t like about winter.


Ingredients (for 2-3 people)

for the curry paste

grated zest and juice of 1 lime

3 cm piece of ginger, peeled and grated

4 cloves of garlic, crushed

2 stalks lemongrass, finely chopped

small bunch of coriander stalks, finely chopped

pinch of ground coriander

pinch of ground cumin

1 shallot, finely chopped

2 green jalapeño peppers, seeds included, finely chopped

2 tsp soy sauce


the other ingredients: 

400 ml can of full-fat coconut milk

100 ml water

1 large sweet potato (or 1/2 a large sweet potato and 2 regular potatoes), in chunks

1/2 head of broccoli, cut into florets

3 red onions, in small segments


roasted salted cashews and coriander leaves


  • Put all the ingredients for the curry paste together and blend them into a (more or less) smooth paste. If you’re very determined, you can use a pestle and mortar. If not, just use a stick blender.
  • Heat a bit of sunflower oil in a a deep pan or wok and fry the curry paste for a few minutes.
  • Add the coconut milk and water and season with some extra salt.
  • Fry the onion wedges in a separate pan on high heat for a few minutes before adding them to the sauce.
  • Cover the pan and simmer the sweet potato chunks in the sauce for about 20 minutes  or until they can be easily pierced with a fork but don’t fall apart, then take the lid off and add the broccoli florets for an additional 10 minutes (or less if you prefer more bite).
  • Season with salt to taste.
  • Serve with plain basmati or pandan rice and garnish with some extra coriander and lots of salted cashews!


If you made it to the end of this post, you might be wondering why those veggies are looking so crisp and fresh. To make the most of the afternoon light, I photographed my curry when the vegetables had just gone in. After soaking in the sauce all afternoon, and simmering for half an hour, the veggies in the final product look a little less appealing. But don’t worry, the flavour only gets better and better!





30 thoughts on “Vegan Green Curry with Broccoli & Sweet Potato

    1. Thanks, Katherine! I love meals like this: healthy and hearty at the same time! The curry paste requires some chopping, but other than that it’s super simple to make as well 🙂


  1. Lekker! Echt idd het soort eten dat ik nu wil eten. Van de week had ik na een werkdag dit comfort maaltje in dit genre zo in elkaar gedraaid, vind jij mss ook lekker:

    men neme een zak kant en klare hutspot (peen en uien dus), voor 2 p (waarvan één man/ferme eter) is 750 gr of 1 kg niet overdreven, al lijkt het eerst wel zo.

    Bakken in oven met beetje olie op 200 gr, af en toe omscheppen tot alles lekker geslonken is met knapperige randjes. Wel 40 min ofzo.

    Dan schepje Surinaamse superhete mango chutney/sambal erdoor en erop hazelnoten die je even in aan koekepan aanbakt met beetje olie en op t allerlaatst theelepel kerriepoeder en wat (grof) zout. Heel oppeppend en zeeeeer voedzaam bordje eten heb je dan ; )

    Vanavond maak ik misosoep met daarin blokjes ‘feto’: gefermenteerde tofu die vlgs de verpakking licht zout en zuur is. Heb jij dat wel eens gegeten? Klinkt op vorhand niet heel erg aantrekkelijk maar ik wil het wel graag proberen ; )

    Hoe gaat het met je? Met de moestuin en jouw fitheid (yoga, migraine)?

    veel liefs, fijne dag! xx

    2017-01-25 21:18 GMT+01:00 La Cuisine d’Eli :

    > La Cuisine d’Eli posted: “This past weekend, the sun was shining so > brightly even the birds were fooled into singing their hearts out. Silly > really, because at the same time it was so cold we could literally walk on > water. But that was three days ago. Since then, the sky has grown” >

    Liked by 1 person

  2. Pingback: The OM Project

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