Vegan Thai Red Sweet Potato, Broccoli and Chickpea Curry

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Vegan Thai red sweet potato, broccoli and chickpea curry is the perfect mid-week meal as its so quick and easy to prepare, and packed with plant-powered nutrition and flavour.

This veggie curry recipe will quickly become part of your family meal rotation as it is so easily adaptable to whatever veggies you have to hand.

Perfect for using up veggies especially reduced sticker ones from the supermarket.

vegan Thai red curry sweet potato in white bowl with wooden spoon and wicket mat underneath.

Quick Origins Of Thai red curry

Thai red curry is a traditional dish from Thailand that usually features meat and veggies cooked in a red curry-chilli paste often enriched with coconut milk.

The red curry paste usually consists of dried red spur chilli's (not too spicy more aromatic), lemongrass, garlic, onion, galangal (similar to ginger) or turmeric, shrimp paste, coriander, cumin seeds and salt, and other ingredients.

Thai red curry paste is authentically prepared by smashing all the ingredients within a pestle and mortar.

For an authentic Thai red curry paste to prepare at home check out this recipe over at eatingthaifood.com.

Close up of Thai red curry with silver ladle.

Vegan Thai Red Sweet Potato, Broccoli and Chickpea Curry

For this Thai inspired red curry I added Geo organic red Thai curry paste as the base. Mainly as this paste is free from animal products but also because it was available at my local grocer shop.

I live rurally on a Scottish island so many products are not easily available. Besides this particular paste was actually quite tasty. Curry pastes are so convenient but if you'd like to have a go at an authentic Thai red curry paste I have added a link above.

The veggies used for this red curry are broccoli and sweet potato, with carrot adding tons of flavour. I love broccoli and sweet potato cooked in curry spices and coconut milk, the texture of these veggies when stewed in this fashion is just fantastic.

Chickpeas are the perfect pulse to compliment any curry, and chopped tomatoes add tasty body to the curry sauce. Peanut butter may sound like an odd addition but seriously adds so much tastiness. Even if you dislike peanut butter do try it in a curry sauce as it will surprise you, as it did me!

Recipe Notes And FAQS

How do I store leftover Thai red sweet potato curry?

Leftovers can be stored in the fridge, within a covered container, for 3 days. Or frozen for up to 4 months. Defrost before reheating.

Its a great idea to prepare a double batch of this vegan Thai red curry just so that you can have leftovers or freeze portions for quick future meals.

How do I reheat leftover curry?

Reheat leftovers by adding to a skillet or pan and bringing to a simmer, reheat for 2-3 minutes or until piping hot. Add a little extra veggie stock if needed to loosen up the curry.

What can I do with leftover curry?

A few ideas:

* serve a scoop on a slice of your favourite toasted or plain bread for next days lunch

* use the curry as a filling to prepare a vegan grilled cheese/ toasted sandwich

* use the chilled curry as a tortilla wrap or sandwich filling

* serve as a baked potato filling

* create stuffed zucchini/courgette boats or stuffed peppers with the curry filling. Sprinkle some chopped cashews or flaked almonds over for a crispy topping

Is this vegan Thai red curry gluten-free?

This curry can easily be prepared gluten-free if you use curry paste and veggie stock that are free from gluten ingredients.

Can I make any substitutions?

Of course. A few suggestions:

* use white potatoes/butternut squash/pumpkin/summer squash instead of sweet potato

* replace the chickpeas with your favourite creamy white bean

* replace the peanut butter with cashew or almond butter or omit the nut butter if necessary due to allergies

* use chopped kale or collards instead of spinach, but add these greens earlier as they may need 8-10 minutes to cook in the sauce

* sub out the broccoli for cauliflower, green beans or mange tout/baby sweetcorn cobs

What can I serve with vegan Thai red veggie curry?

* any variety of rice

* couscous

* vegan 3 ingredient flatbreads (so tasty when black cumin/nigella seeds are added)

* vegan lentil crisps/chips

* homemade potato wedges/chips/fries

* lemon wedges

What can I use as a garnish for curry?

* sliced green/spring onions otherwise known as scallions

* flaked almonds, plain or toasted

* chopped cashews, plain or toasted

* toasted sunflower or pumpkin seeds

* sliced fresh chilli's

* chopped coriander/ cilantro

* red pepper/chilli flakes

* vegan plain yogurt or sour cream

More tasty vegan dinner recipes

Cabbage And Noodles (Polish Haluski)

One-Pot American Goulash

Vegan Mongolian beef and broccoli

Loaded black bean potato wedges

Slow cooker chilli sin carne with fluffy quinoa (quick stove-top method included)

Recipe

Vegan Thai Red Sweet Potato, Broccoli and Chickpea Curry

Print Recipe

This vegan Thai red curry is warming, sweet, spicy and creamy. Perfect for quick and easy mid-week meals that are packed with nutrition and flavour.

Serve with your choice of rice, flatbreads or even a few home-made chips/fries or wedges.

Course Dinner, Lunch, Main Course

Cuisine Thai

Prep Time 15

Cook Time 40

Total Time 55

Servings

Calories 484

Author Jacq

Equipment

Skillet pan/ deep fry pan/Dutch oven with a lid or heat-proof plate

Ingredients

To Sauté veggies:

250 millilitre vegetable stock or replace with 1 tablespoon of oil

Curry:

150 grams carrot 2 small-medium, diced
330 grams sweet potatoes 2-3 medium, chopped into bitesize chunks.
170 grams onion 1 medium, diced
4 cloves garlic minced/fine diced
320 grams broccoli Chopped into florets and maybe half each floret through the stalk as well if large.
1 can chickpeas 400g/ 14 oz can, drained. Or 240g cooked.
1 can chopped tomatoes 400g/14 oz can.
150 grams spinach
4 tablespoon red Thai curry paste
65 grams peanut butter smooth or crunchy
120 millilitres coconut milk A full fat variety will yield a creamier, richer sauce.
500 millilitres vegetable stock extra if required

Garnish, optional

10 grams coriander chopped, more or less as preferred
30 grams cashews rough chopped, or peanuts/flaked almonds etc

Metric - US Customary

Instructions

Add the onion, garlic, diced carrots and 1 cup/250ml of vegetable stock to your pan.
Sauté for 8 minutes, adding splashes of extra stock if the liquid runs dry.
Mix through the curry paste.
Add chopped tomatoes, 2 cups (500ml) of vegetable stock and the sweet potatoes. Give it all a good stir.
Nestle the broccoli into the curry so that it begins to cook in the steam.
Simmer for 15 minutes, with a lid on the pan.
Remove the lid and push the sweet potato under the sauce and flip over the broccoli.
Simmer for 10 minutes or until the sweet potatoes are soft. Add extra veggie stock if the curry becomes too thick.
Mix the peanut butter into the coconut milk and add to the curry.
Stir everything well and simmer for 3 minutes.
Remove from the heat and add the spinach. Mix and the leaves will wilt in the heat.
Season to taste with salt and pepper.
Serve with rice, and garnish each bowl with cashews and chopped coriander/cilantro.

Notes

Nutritional information is provided for guidance only and is not a strict calculation as ingredients vary.
Leftover Thai veggie curry will keep fresh in the refrigerator, within a covered container, for up to 3 days.
Or freeze for up to 3-4 months.
Reheat in a pan, with a little extra veggie stock or plant milk if required, until piping hot. Stir frequently.
The cashew garnish can be subbed out for your favourite nut or what you have to hand such as chopped peanuts, almonds, brazils, etc.

Nutrition