Wholesome Cook

Green Vegetable Curry in a Hurry

(As Featured in May2014 Nourish Magazine) I don’t know when or why I started to use that silly rhyme to refer to this dish, but since this fragrant Green Veg Curry can be thrown together in 15 minutes, it’s quicker (and healthier) than ordering in. We all love it, and often serve it with the steamed Quinoa Rice. Quick, mid-week comfort food for the family. 

Vegetable Green Curry

Tuesday afternoons are generally a blur for us.

I’m sure you have days similar to ours and know exactly how little time there is to figure out dinner. No need for me explaining, right? Although Matt is always supportive in providing an option of a night out, be it at a local French bistro, Italian or pub, sometimes the two of us are just too tired to put on brave faces and go out again.Sometimes, all we want is a home-cooked meal.

Convenience does not have to come at a price of eating junk either.This quick, mid-week comfort food for the family is a perfect answer to this.

Vegetable Green Curry

A 15-minute number that is beautifully fragrant with the aroma of fresh kaffir lime leaves and just the right amount of heat from the green curry paste. Frozen veggies make the bulk of this dish, and are a nutritious fall back for when you don’t have time to shop, wash and chop fresh ingredients. I always keep a bag in the freezer.  If we are especially hungry I add a thinly sliced organic chicken breast to the curry and let it poach for a few minutes. Otherwise, we are quite happy to go vego on this as well or add a can of chickpeas to bulk the dish out.

Note: while most curry pastes are made using shrimp paste, you can make your own or look for the Lamyong brand in your health food store or order directly online. 

So tell me. what are your favourite go-to midweek recipes that you can throw together in 20 minutes or less?

Vegetable Green Curry

Vegetable Green Curry
Print Recipe Pin Recipe
5 from 2 votes

Green Vegetable Curry in a Hurry

The recipe suggests 2-3 tablespoons of paste to be used, I’d start with two and add the extra tablespoon gradually. For vegetarian and vegan versions, try looking using a shrimp-free curry paste - look for the Lamyong brand in your health food store or order directly online. You can also add thinly sliced chicken breast to this curry to bulk it out. I suggest serving with steamed Quinoa Rice, if you so fancy.
Prep Time2 mins
Cook Time13 mins
Total Time15 mins
Servings: 2


For the Green Vegetable Curry in a Hurry:

  • 1 tablespoon coconut oil
  • 2-3 tablespoons green curry paste shrimp-free if you can get it - see note above
  • ½ small capsicum cut into chunks
  • 270 ml (1 can) coconut milk 270ml
  • 1 cup water
  • 6-8 medium fresh whole kaffir lime leaves
  • 3 cups organic frozen vegetable mix (cauliflower broccoli, carrot and green bean mix), 300g
  • 400 g (1 can) chickpeas, drained optional

To Serve:

  • 1 sprig coriander chopped
  • 1 red long chilli sliced thinly
  • 1 lime cut in half


  • Heat coconut oil in a medium saucepan over medium heat. Add curry paste and capsicum and allow to sizzle for a minute, stirring. Pour in coconut milk and water.
  • Gently crush kaffir lime leaves with your fingers and drop into the liquid. Increase heat to high and bring the liquid to a boil.
  • (If using thinly sliced chicken breast, add it in here and cook for two minutes, bringing the liquid back to the boil).
  • Add frozen vegetables and chickpeas, if using. Bring back to a boil then reduce heat to a simmer and cook for a further 5 minutes.

To serve:

  • Serve hot with a sprinkling of coriander leaves, sliced chilli and a squeeze of lime juice.
Tried this recipe?Mention @wholesomecook or tag #wholesomecook


Anne March 25, 2014 at 10:17 am

This is brilliant. Quicker than calling for delivery. My favourite quick meals are salads with tuna or shredded chicken. And recently I have also been adding sauerkraut and pickles inspired by your super slaws. For comfort food it would probably have to be a noodle soup.

Lisa March 25, 2014 at 10:27 am

I am so glad I’ve discovered your blog through the Clean Living book giveaway. I’ve already printed a bunch of recipes for my folder and this is going to be our dinner tonight! Here is to busy mums raising healthy kids. Well done!

Gran March 25, 2014 at 10:42 am

I will be cooking this for my grandchildren whom I care for after school most days. They are in their early teens and enjoy spicy Asian food. And this is easy for me to cook and has simple enough ingredients. Thank you very much for the recipe. God bless.

Gran March 25, 2014 at 10:45 am

Oh, I forgot to answer your question! I mostly cook sausages with veggies, chicken soup and chops. Sometimes we have fish and chips but thats not very healthy. Do you have any healthy recipes for this?

Lizzy March 26, 2014 at 10:15 am

Thanks for the tip on shrimp-free paste (allergies)! My favourite quick meals are fritattas with frozen vege also and stir fries. Can’t go wrong with those and they can cater to many tastes and allergies too.

Caroline Combs April 5, 2014 at 1:47 am

*sigh* I really enjoy Thai green curry so I am SO looking forward to making this next week! Thank you for sharing :)

[email protected] April 7, 2014 at 12:28 pm

I love a 15 minute curry! Perfect midweek meal. We usually have stir fry brown rice bowls for a quick dinner – its also great for fridge clean outs.

Mia May 15, 2014 at 4:03 pm

This is SO very yummy. Thanks for the recipe! Will be a regular on our rotation for sure

Green vegetable curry in a hurry | V I T A L I T Y August 27, 2014 at 10:00 am

[…] via Wholesome Cook […]


Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.