Let’s Make Thai Green Curried Beans
This vegan Thai Green Curried Beans recipe is so easy to make and perfect to use up beans and courgettes. It’s creamy, a little spicy with loads of flavour. The grated courgettes help thicken the sauce as well as adding in an extra portion of veg. Using a vegan Thai Green Curry paste to pack loads of flavour into this recipe without spending ages chopping and blending ingredients. Green Dragon has a really good vegan paste available in the U.K.
What Ingredients Do I Need?
White Beans- The perfect beans for this recipe is Bold Bean Co. They offer the tastiest beans with the bean stock going into recipes so no ingredients waste. They’re so creamy and tasty for recipes like this.
Courgettes- A hidden ingredient in this recipe is grated courgettes which offer a thickened sauce. It’s the perfect way to add an extra portion of veg whilst creating a thick and tasty curry.
Green Beans- We couldn’t get enough with just white beans so added green beans for texture. The tip is to cook them for only around 5 minutes so they stay crunchy.
Thai Green Curry Paste- There’s loads of options out there but if you’re keeping it plant based try Green Dragon’s paste.
Full Fat Coconut Milk- This helps keep the curry rich and delicious.
Don’t overcook- We don’t want this recipe turning to mush, so be careful not to overcook.
Serve with – crunchy toasted sourdough OR why not serve on the table with a pack of poppadoms for people to scoop.
If You Like This Recipe Why Not Try:
Thai Green Curried Beans
This vegan Thai Green Curried Beans recipe is so easy to make and perfect to use up beans and courgettes. It's creamy, a little spicy with loads of flavour. The grated courgettes help thicken the sauce as well as adding in an extra portion of veg.
- 1 tsp neutral oil
- 400 g white beans I use Bold Bean for quality & to use the stock that comes in the jar
- 1 shallot, finely diced
- 1 thumb sized pice of ginger, finely chopped
- 2 cloves garlic, finely chopped
- 120 g fine green beans
- 1 courgette grated
- 200 ml full fat coconut milk tinned
- 1 tsp chilli flakes
- 85 g Thai green curry paste green dragon is vegan friendly
- salt to taste
Start by heating the oil in a large pan then finely chop the shallot, garlic and ginger, fry in the oil for a few minutes
Add in the green curry paste and beans (along with the stock that comes in the jar) and stir through
After a few minutes of frying pour in the coconut milk, green beans and grated courgette, season generously with salt and leave to bubble away for a few minutes
Garnish with chilli flakes, taste test adding a little more seasoning if needed then serve up and enjoy
- Enjoy this with toasted and buttered sourdough or poppadoms for a crunchy texture
Caramelised Courgettes in Creamy Gnocchi
This is a perfect vegan recipe to use up seasonal courgettes. This cheap and easy creamy gnocchi only uses a few ingredients, focusing on the caramelised courgettes. You’ll need lots of seasoning, dried herbs, vegan cream and courgettes. Ready in just 20 minutes, this is a week night staple. The flavour that comes from the caramelised courgettes flavours the creamy sauce keeping the other ingredients minimal.
How Do You Make This Courgette Recipe?
Caramelised Courgettes- The courgette is the star of the show. You want to fry it in a griddle pan on a medium – high heat with lots of good quality olive oil. Good quality extra virgin olive oil makes all the difference to this recipe. Once each side of the courgette has caramelised you want to add in the next ingredients to add loads of flavour.
Gnocchi- This is such a simple and quick way to get dinner on the table. You don’t need to boil the gnocchi first, it will soften in the creamy sauce.
Cream- In the U.K there’s great vegan single cream options now. Brands such as Oatly, Alpro and Elmlea offer good alternatives for cooking and baking. In the U.S it would be classed as half and half cream.
Dried Herbs- these are important ingredients, but feel free to swap them for about 15g of fresh basil.
Seasoning- The most important ingredient of all is salt. You want to season the caramelised courgettes, as well as the creamy sauce and gnocchi.
If you like this recipe why not try:
Gnocchi Leek and Butternut Bake
Caramelised Courgettes in Creamy Gnocchi
This is a perfect vegan recipe to use up seasonal courgettes. This cheap and easy creamy gnocchi only uses a few ingredients, focusing on the caramelised courgettes. You'll need lots of seasoning, dried herbs, vegan cream and courgettes.
- 2 tbsp extra virgin olive oil
- 1-2 courgettes (either two normal sized or one large courgette)
- 2 large cloves garlic finely chopped
- 500 g gnocchi
- 250 ml vegan single cream Oatly, Alpro and Elmlea are great
- 1 tsp each of dried: oregano, parsley, chilli flakes and thyme
- 1 tsp salt and pepper season to taste
Start by adding a good glug of olive oil to a griddle pan on a medium heat
Chop the courgette into large chunks, finely chop the shallots and garlic then add to the hot pan, then fry in that oil for around 5-6 minutes, if the shallots and garlic are catching add a splash of water to the pan
After a few minutes, the courgettes should start to caramelise on each side, add in the gnocchi, the vegan cream with the dried herbs and seasoning then allow to bubble for a few minutes until the gnocchi has cooked
Taste test adding a little more seasoning if needed, then enjoy!