A rich and aromatic vegan green curry featuring jackfruit or green bananas, blending creamy coconut milk, herbs, and spices into a comforting dish. Perfect for those seeking a plant-based meal with bold, slightly sweet flavors.
By Chef Vivien Cunha
This dish is a vegan adaptation of traditional green curry with bold flavors.
This delicious vegetarian and vegan version of a traditional green curry delivers layers of complex flavor. The addition of jackfruit or plantains (green bananas) brings a subtle sweetness that perfectly balances the dish’s savory and aromatic profile.
Rich, creamy, and vibrant, this curry is ideal for anyone looking to enjoy a plant-based comfort meal without sacrificing taste.
Ingredients Overview (Compact Format)
For the green curry base, combine shallots, garlic, ginger, lemongrass, cilantro, and scallions, blended with fish sauce (optional for strict vegans), coconut milk, lime juice, vegetable stock, coconut sugar, salt, and pepper to create a fragrant paste and sauce.
The main ingredients include celery, potatoes, jackfruit (or sliced green plantains), and peas, which add texture, heartiness, and natural sweetness to the dish.
Preparation Method (Streamlined)
Blend all curry base ingredients (except part of the coconut milk) until smooth. Transfer the paste to a pot, add the remaining coconut milk, then incorporate potatoes, jackfruit, and celery. Bring to a boil, then simmer for about 20 minutes, or until the potatoes are tender. Finally, add the peas and cook for an additional 5–7 minutes.
Serve hot with jasmine rice, brown rice, cauliflower rice, or yucca bread for a complete and satisfying meal.
Serving Suggestions
- Jasmine rice for a classic touch
- Brown rice for added fiber
- Cauliflower rice for a low-carb option
- Yucca bread for a Brazilian-inspired twist
FAQ – Frequently Asked Questions
1. Can I make this curry 100% vegan?
Yes. Simply replace the fish sauce with soy sauce or tamari for a fully vegan version.
2. What does jackfruit taste like in curry?
Jackfruit has a mild flavor and meaty texture, absorbing the curry spices beautifully.
3. Can I substitute green bananas (plantains)?
Absolutely. Green plantains provide a firmer texture and slightly starchy taste.
4. How spicy is this dish?
It’s mild to medium, but you can increase heat by adding chili peppers or curry paste.
5. How long can I store leftovers?
Store in the refrigerator for up to 3–4 days in an airtight container.
