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.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Servings: 6 people
- 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
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.
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
Calories: 123kcal | Carbohydrates: 12g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Sodium: 339mg | Potassium: 286mg | Fiber: 3g | Sugar: 4g | Vitamin A: 3840IU | Vitamin C: 31.7mg | Calcium: 247mg | Iron: 1.4mg