If you are looking for new ways to use Almond Milk other than smoothies or baked goods then try my Almond Milk vegetable curry recipe. Or may be you have a big carton of Almond Milk opened up and don’t want to waste it then this recipe is a must try!! This Almond Milk based curry is a great change from the regular coconut curry delivering same great taste.  I love this curry because it’s packed with ton of flavor. This easy to make curry is Vegan and Gluten Free. It is low carb, low calorie, oil free and diabetic friendly too.  

So what is this Almond Milk vegetable curry made of?

Today I am sharing a Thai inspired curry with homemade green curry paste. Feel free to use store bought curry paste. You can even do a red curry paste for this recipe. I have a delicious homemade red curry paste recipe here for you.

1)      Curry base ( Choose from Red or green Thai curry )

2)      Vegetables ( Pick and choose your favorite )

3)      Tofu ( Baked or Steam )

This high protein low carb curry recipe is easily customizable and comes together in minutes. Perfect for those busy weeknights when you want to put together something healthy for your family in very less time.

I accidently made this curry last year when I was out of coconut milk. I had this carton of Almond milk and thought why not use it. Surprisingly the curry tasted great. Since then it is on a regular rotation in my house.

I have to admit that it wasn’t that creamy and quite thin as compared to the coconut milk curry. Over the time I have improvised and perfected this recipe.

So how does this almond milk curry taste?

The green curry paste makes this curry nice and spicy. It has a hint of sweetness from date syrup. You may use agave, raw sugar or sugar free options like stevia too. I have used peanut butter and almond flour to make curry creamy just like the full fat coconut milk curry.

How to thicken curry made using Almond Milk?

I have tried cornstarch and rice flour to thicken the curry in the past. But lately I have started using Almond flour. I am really obsessed with almond flour for thickening gravy or curries. It’s a great low carb healthy option as compared to cornstarch.

I have used homemade green thai curry paste to make this curry. Feel free to use your choice of store bought one. It is so easy to make thai curry paste at home. If you would like to give it a try here is my recipe on how to make vegan Thai curry paste in 10 minutes. This curry paste recipe is vegan , oil free and has no fish sauce.

Homemade Vegan Thai Curry Paste recipe- 

Ingredients

2 ” long ginger or galangal roughly chopped

10 garlic cloves 

2 shallots roughly chopped or ½  small  red onion

1 cup packed cilantro leaves, ( I use tender stems as well)

¾  cup packed Thai basil leaves , use Italian if unavailable

4 Thai green chilies or 2 jalapenos , deseed if you don’t like it very spicy

3 tablespoon lemongrass paste , or use finely minced lemongrass stalk

3 tablespoon lime juice

9 kaffir lime leaves or sub it with Zest of two limes

1 teaspoon ground coriander seeds

1 teaspoon ground cumin

2 teaspoon low sodium soy sauce

2-3 tablespoon water to assist blending

Salt to taste

Pepper to taste

Method

I like to process garlic first.

Stop the processor and add remaining ingredients.

 Process all the ingredients in the food processor or a blender. Add more water if needed to blend it smooth.

Notes

If you do not mind oil add 2 tablespoon oil while blending the ingredients .

Use as needed.

This green curry paste stays well in the fridge for a week and frozen for 6 months.

I like to freeze small portion one time use size in a ice cube tray. Once set place the cubes in a ziplock bag.

 This curry paste comes very handy to make curries, noodles or rice on busy days.

What vegetables to put in Thai Curry?

I have made this Thai curry using seasonally available vegetables like raddish, carrots, beans, broccoli , zucchini, bel peppers, canned water chestnut ( I just love them ) and tofu.

You may use eggplant, squash, pumpkin, okra, snap peas, edamame , daikon, cauliflower , canned bamboo shoots, baby corn. Lot of options indeed.

What Vegan Protein to use in Thai curry?

I simply love some steamed tofu . You can do seitan or any plant based protein. Chickpeas is a great addition too.

Meal prep for this curry-

You can make the curry paste and chop vegetables ahead of time .

This will save you time and effort on busy days.

There is more than one way to make this curry . Use the method most convenient to you.

All you have to do is add curry paste to almond milk and get it to a simmer in a wide skillet or any other pot over the cooktop. You can make this curry in your instant pot too.

You may choose to pan fry the veggies in oil or vegetable stock ( oil free ) or steam veggies in a microwave, steamer steam veggies in an Instant Pot.

How do I make this Almond milk vegetable curry ?

I really like my Instant Pot to make anything and everything because food requires minimum or no monitoring.

Being a busy mom of 2 and always on the go Instant Pot has helped me a lot in putting up nutritious homemade meals conveniently .

I prep vegetables – dicing , cutting a day or two in advance. This prep work comes very handy on days I am busy.

Just before dinner time all I do is dump everything in the pot and start it. No need to baby sit the curry.

Feel free to make it on the stove top. Both instructions are mentioned in the recipe below.

Let’s make Almond milk vegetable curry – 

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5 from 3 votes

Almond milk vegetable curry (vegan + low carb)

This Almond Milk curry is a great change from the regular coconut curry. It is very healthy, low carb option, low calorie, oil free and diabetic friendly. Loaded with vegetables and tofu this Thai inspired Green curry is Vegan and Gluten Free too.

Course lunch/ dinner

Cuisine Thai

Keyword Almond milk vegetable curry

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Adjustable Servings -6 people

Calories 123kcal

Author Khushboo

Ingredients

• 4 tablespoons Thai green curry paste homemade or store bought
• 4 cups Unsweetened Almond milk of choice
• 1 tablespoon Almond Flour * to thicken the curry - see notes
• 2 tablespoons peanut butter
• 2 teaspoon low sodium soy sauce
• 1 tablespoon date syrup or agave or sugar free alternative * optional for some sweetness
• Salt and pepper to taste add towards the end as the curry paste has it.

Vegetables used –

• ½ zucchini cubed or sliced in thick discs
• ½ bell pepper cubed
• 8 green beans cut in 1.5” approx. size
• 4 baby radishes sliced in discs or cubes
• 8-10 broccoli florets
• ½ cup carrots cut into thick discs
• ½ cup canned water chestnut
• 1 cup pressed & cubed extra firm tofu around half the package
• Handful of Fresh basil leaves torn
• Chili flakes optional

Instructions

• Blend ½ cup Almond milk with peanut butter , curry paste and Almond Flour to a smooth paste.
• Keep aside .

Making it in the instant pot

• Add 3.5 cups Almond milk, the almond milk peanut butter, soya sauce mixture to the pot.
• Give it a stir.
• Add in the following veggies only –
• Carrots, radish, bell pepper, water chestnut to the pot.
• Add in pressed and cubed tofu.
• Secure the lid.

Press Manual LOW Pressure 2 MINUTES SEALING position.

• Meantime Microwave broccoli, beans and zucchini for 1 minute on 100% power .
• Once the Pot beeps perform a quick release. Do this by placing a kitchen towel on the black knob and turning it towards venting with help of a spoon.
• Add in the broccoli, beans and zucchini.
• Stir in date syrup or equivalent sugar free alternative 
• Give it a taste test. And adjust seasoning ( salt , pepper or lime juice if necessary. )
• Add in torn basil.
• Press sauté mode and let the curry simmer for 2 minutes.
• Serve hot over rice.
• If you do not wish to microwave the veggies then add them after quick release.
• Simmer on sauté mode loosely covered with a glass or any other lid until the green beans are cooked but crunchy. ( May take 3-4 minutes )

Making this curry in a wide skillet on stovetop

• Do as mentioned above for Instant Pot.
• You may choose to simmer broccoli, beans, tofu and zucchini mid-way (instead of microwaving) after carrots get a bit tender. Say after 2 minutes after the curry starts boiling. Stir the curry occasionally keeping an eye on it. Especially after it comes to a boil.

Notes

This recipe is based on my old and very popular Best Vegan Green Thai Curry that uses coconut milk. 

The spice level of this curry is 3 on 5. 5 being very hot. 

Use more green curry paste if you like spicy curry. Use less if you don't like it too spicy.

I like a bit crunch in my vegetables while making Thai curry. ( Not very tender and not at all mushy)

Press tofu firmly with a heavy object for at least 10 minutes and let the excess water drain .

Vegetables used is around 4 cups.

This curry recipe is oil free and refined sugar free. You may improvise to suit your taste.

Homemade vegan green curry paste recipe given above this recipe. Scroll up.

If using store bought curry paste then add 2 cloves of minced garlic and 1 tablespoon lime juice to this recipe.

You may customize this recipe with your choice of veggies and even skip tofu or add any other protein.

Scroll up for ideas, in case you missed.

Almond flour makes the curry creamier and is a great low carb option. Use a tablespoon more for extra creamy and thick curry.You may use cornstarch instead.

The curry will thicken more as it cools.

Addition of Peanut butter makes this curry taste rich , thick and creamy. You won't even miss oil in this recipe. If you have nut allergy skip it or use sunflower butter . 

Serve over jasmine rice, brown rice or quinoa.

I love to pair it with some rice noodles too.

Other recipes using Almond milk that you have to try-

Low carb vegan coffee almond panna cotta with mixed berry compote

Eggless whole wheat strawberry banana oat muffins

Vegan banana chocolate muffins

 

 

 

 

Nutrition

Calories: 123kcal | Carbohydrates: 12g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Sodium: 339mg | Potassium: 286mg | Fiber: 3g | Sugar: 4g | Vitamin A: 76.8% | Vitamin C: 38.4% | Calcium: 24.7% | Iron: 7.8%

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