Vegan Green Coconut Curry

Green Coconut Curry With Spring Vegetables & Cauliflower Rice

For all you busy bees and meal preppers: You can absolutely make this curry in a hurry! (See what I did there??) In 30 minutes you will have a quick & easy weeknight meal!

It also keeps well in the fridge and is easy to reheat in the microwave or on the stovetop throughout the week. If it gets too thick throughout the week, add a little water or coconut milk to thin out and reheat.

This makes 2-3 servings, but you might find your polishing it off in 2 because, trust me, it’s hard to resist a second bowl.

Made with Native Forest® Coconut Milk by Lauren Kirchmaier of Flora & Vino.


1 small head of cauliflower, pulsed in a blender into "rice"

drizzle of avocado oil

½ c. veggie broth

½ small white onion, diced

1 tsp ginger juice (or sub 1 TBS fresh ginger)

¼ tsp garlic powder (2 cloves of garlic)

Pinch of Himalayan sea salt

1 cups sugar snap peas, trimmed and roughly chopped

3 carrots, peeled and sliced on the diagonal (~1 cup sliced carrots)

2 cups broccoli florets

½ bunch of asparagus, trimmed and chopped

½ cup cherry tomatoes, halved

½ cup cooked green peas

1 giant handful spinach

1.5 Tablespoons Thai green curry paste

1 14 oz. can coconut milk lite

½ cup water or veggie broth

½ TBS unrefined coconut sugar

2 teaspoons tamari lite (or sub low sodium soy sauce)

For serving:

Fresh cilantro

Red pepper flakes

Sesame seeds


2 radishes, thinly sliced

  1. To make the cauliflower rice, heat a pan over medium and add a drizzle of avocado oil, or use veggie broth if oil free.
  2. Add the cauliflower rice along with a shake of garlic powder and Himalayan sea salt and heat for 3-5 mins, stirring frequently, then reduce heat, cover, and cook for 5-7 more mins, stirring occasionally, until cauliflower is soft and slightly browned. Remove from heat and set aside.
  3. Warm a large skillet with deep sides over medium heat and add the veggie broth.
  4. Add the onion and garlic with a sprinkle of salt for about 5 minutes, stirring often.
  5. Next add the green curry paste, ginger, and tamari lite and cook for 2-3 minutes.
  6. Add the sugar snap peas, asparagus, broccoli, and carrots and cook for 3 more minutes, stirring occasionally.
  7. Pour the coconut milk into the pan, along with the water (or veggie broth) and coconut sugar.
  8. Bring the mixture to a low boil over medium heat.
  9. Add cherry tomatoes and reduce heat to medium low and simmer 8-10 minutes, until the veggies are tender and cooked through.
  10. Add spinach and cover for a few minutes to allow spinach to wilt.
  11. To serve, spoon cauliflower rice and curry into bowls and top with fresh cilantro, red pepper flakes, sesame seeds, sliced radish, sriracha, and fresh squeezed lime.