Green Curry Vegetable Bowls
Green curry paste gives this a sharper, herbier flavor than the red curry or tikka masala style sauces I make elsewhere, leaning more into lemongrass and chili than warm spice. Tofu seared first holds its texture well once it's simmered in the sauce.
Green curry paste is potent, so a few tablespoons goes a long way in flavoring the whole pot of coconut milk. Searing the tofu before it hits the sauce is what keeps it from turning to mush during the simmer.
This is a different flavor direction than my other coconut milk-based curries, since green curry paste brings its own distinct herb and chili profile. Bell pepper and broccoli both hold their color and crunch well in the sauce.
The recipe card has the full ingredient breakdown and simmer time for all ten portions. Let everything cool before sealing the containers, then refrigerate what you'll eat within four days and freeze the rest. This green curry is a good change of pace from my other coconut-based bowls.
Nutrition note: This is general food information, not individualized medical or nutrition advice.
Green Curry Vegetable Bowls
YIELD
10 portions
ESTIMATED NUTRITION
525 calories • 32g protein • 46g carbs • 25g fat per portion
What I really like about this recipe is how different green curry paste tastes from the other curries I make.
Ingredients
• 3 3/4 lb extra-firm tofu, cubed
• 2 cans light coconut milk
• 5 cups broccoli florets
• 2 1/2 bell peppers, sliced
• 7 1/2 cups cooked rice
• 2 tbsp olive oil
• 3 tbsp green curry paste
• 5 cups spinach
Directions
1. Sear the tofu in olive oil until golden on most sides; set aside.
2. Whisk the curry paste into the coconut milk and bring to a simmer.
3. Add the broccoli and bell pepper; simmer until just tender, then stir in spinach and return the tofu.
4. Let the food cool briefly, then divide it evenly among 10 airtight meal-prep containers with rice.
Meal-prep notes: Refrigerate promptly and use refrigerated portions within 3–4 days; freeze any portions you will not eat in that window. Reheat hot meals until steaming. Nutrition is estimated per portion.
