Vegan Thai Blue Curry

Creating a “blue” curry may sound unusual, as traditional Thai curries range in colors like green, red, and yellow. However, with a touch of creativity using natural, vibrant ingredients, we can create a unique Vegan Thai Blue Curry that’s as beautiful as it is delicious. Here’s how to make this colorful dish:

Serves: 4
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Ingredients

1 tablespoon coconut oil
1 medium onion, diced
3 cloves garlic, minced
1 tablespoon grated ginger
1–2 tablespoons blue spirulina powder (for color)
1 can (14 oz) coconut milk
1 cup vegetable broth
1 tablespoon Thai green curry paste (or homemade for a milder, customizable flavor)
1/2 teaspoon ground lemongrass (optional, for added authenticity)
1 cup cauliflower florets
1/2 cup sliced zucchini
1/2 cup sliced bell peppers (preferably yellow or orange for color contrast)
1/2 cup green beans, trimmed
1/2 cup cooked chickpeas or tofu cubes (for protein)
1 tablespoon soy sauce or tamari (for gluten-free)
1 teaspoon maple syrup or coconut sugar (optional, for a touch of sweetness)
Fresh cilantro, Thai basil, or green onions (for garnish)
Lime wedges (for serving)

Instructions

1. Sauté Aromatics

In a large pot, heat coconut oil over medium heat. Add diced onion, cooking for 3-4 minutes until softened.
Stir in garlic and ginger, cooking until fragrant, about 1 minute.

2. Add Curry Paste and Color

Stir in the Thai green curry paste and lemongrass powder, cooking for 1-2 minutes.
Add the blue spirulina powder, stirring it into the aromatics and curry paste for a beautiful blue color.

3. Pour in Liquids

Add the coconut milk and vegetable broth, stirring well to mix the spirulina evenly. Bring to a gentle simmer.

4. Add Vegetables

Add cauliflower, zucchini, bell peppers, and green beans. Cover and simmer for 10-15 minutes, until the vegetables are tender but still vibrant.

5. Add Protein and Season

Stir in the chickpeas or tofu, soy sauce, and maple syrup or coconut sugar for balance. Simmer for an additional 5 minutes.

6. Serve and Garnish

Ladle the blue curry into bowls, garnishing with cilantro, Thai basil, or green onions. Serve with lime wedges for a fresh finish.

Serving Suggestions

Serve the blue curry over jasmine or basmati rice to soak up the creamy sauce.
This dish pairs well with a light cucumber salad for added crunch and freshness.

Tips

Adjusting Spice: For a spicier dish, add a pinch of chili flakes or fresh sliced chilies.
Blue Color Tip: Blue spirulina gives a vibrant blue hue naturally, but start with a small amount and add more until you reach your desired color.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days.

This Vegan Thai Blue Curry is a fun twist on traditional curry, with a creamy coconut base, colorful veggies, and a surprising pop of color that’s sure to impress! Enjoy this wholesome, plant-based meal as a unique centerpiece at your next dinner.