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Mild Green Curry with Spinach, Broccoli and Zucchini

Mild Green Curry with Spinach, Broccoli and Zucchini

After traveling through SE Asia I became a huge fan of curry, there were so many options to choose from, each region and each country had their own version and they were all an absolute delight.  

Probably the most famous curries are Indian and Thai, but many countries have their own version, that's the case for Indonesia, Singapore, Malaysia and even Japan, each one country uses different local ingredients that make each version absolutely unique.

Among my favourite ones are the Thai curries, although is a very broad statement; Thailand is a very big country and so is it’s curry selection! As I mentioned, each region has its own version, green, yellow, elephant, orange, massaman, panang, the list goes on and on!, but you can usually find all of them through out the whole country.  

In Thailand curries are mostly made with coconut milk and a bunch of different spices, for this reason they're a great vegan option when traveling through the country. I do have to warn you though, amongst those spiced there are also some chillies, in some cases a lot! I had a few surprises that had me sweating. Also be aware that some curry pastes contain animal ingredients, like fish sauce for example.

Mild Green Curry with Spinach, Broccoli and Zucchini ingredients

Curry is one of those dishes you just can’t have enough of, and thats exactly why I put this recipe together. When I was back home I wanted to have all the flavours that curry has to offer but also a good load of vegetables, and a meal with a good amount of protein. 

For this recipe we are using onion, spinach, zucchini, and broccoli served with a side of quinoa. With this combo you can be sure, you'll be getting a good amount of vitamins, minerals, fiber, Omega-3, antioxidants and protein. 

We are using green curry paste, which is of my favourites and goes well with many veggie combinations. The paste is usually made out of cilantro, cumin, chillies, sweet basil leaves, lemongrass, galang, kaffir, shallots and garlic, it is not a set recipe so it might slightly vary from place to place, or from brand to brand when getting it at the super market.

chopped broccoli and zucchini

Making curry dishes is super easy especially nowadays that you can find curry paste at almost any super market, usually in the Asian Food Isle or you can venture to a specialty store where they'll have many more options. 

Once you have the paste the rest is very basic, you'll need to fry the paste with the onions at a high temperature, after a couple of minutes add the veggies (save the spinach for later otherwise it looses all its water and colour) after frying the veggies and curry paste for about 10 minutes add coconut milk and the spinach, use a spoon or spatula to break the curry paste and make it uniform and creamy.  

To keep it light and super healthy we are using quinoa as a side, it will provide the last missing piece, good carbs that will keep you satisfied for a while and full of energy.

Mild Green Curry with Spinach, Broccoli and Zucchini single

Prep time
10 minutes
Total time
Category: Lunch, Dinner
Serves: 4
Allergens: Cilantro, Coconut, Quinoa


For the quinoa

  • 1 cup quinoa
  • 2 cups water

For the chickpeas

  • 1 cup chickpeas

For the vegetables

  • 1 cup coconut milk
  • 1 tbsp extra virgin coconut oil
  • 1 inch fresh ginger (minced)
  • 2 cloves garlic (minced)
  • 1 tbsp green curry paste
  • 1 medium onion (thinly sliced)
  • 4 cups spinach (washed and ends removed)

For the seasoning

  • 1 tbsp maple syrup
  • 1 tsp sea salt

For the topping

  • ¼ cup fresh cilantro (thinly sliced)
  • 1 lime (quartered)
  • 2 medium scallion (thinly sliced)


  1. In a big pot, cook the quinoa in water for about 20 minutes or until soft.
  2. In a small pot boil the broccoli florets for about 3-5 minutes until slightly soft.
  3. Use a big frying pan or a wok, heat up oil, set the heat to high and fry the onions and curry paste for 1 or 2 minutes.
  4. Add garlic, ginger, zucchini and the broccoli and stir fry for about 10 minutes.
  5. Add coconut milk, chickpeas, spinach and the ingredients for the seasoning. Let it simmer for an additional 5 minutes.
  6. Adjust the taste before serving and sprinkle with the cilantro and scallions, and drizzle lime juice on top.
  7. Serve alongside the quinoa. Enjoy!

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