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.
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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.
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
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.
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.
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
This curry can easily be prepared gluten-free if you use curry paste and veggie stock that are free from gluten ingredients.
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
* any variety of rice
* vegan 3 ingredient flatbreads (so tasty when black cumin/nigella seeds are added)
* vegan lentil crisps/chips
* homemade potato wedges/chips/fries
* lemon wedges
* 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
Vegan Thai Red Sweet Potato, Broccoli and Chickpea Curry
- Skillet pan/ deep fry pan/Dutch oven
To Sauté veggies:
- 250 ml vegetable stock (1 cup)
- 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/ 15 oz can, drained.
- 1 can chopped tomatoes 400g/15oz can.
- 150 grams spinach
- 4 tablespoon red Thai curry paste
- 65 grams peanut butter Either smooth or crunchy is fine.
- 120 ml coconut milk A full fat variety will yield a creamier, richer sauce.
- 500 ml vegetable stock (2 cups) extra if required
- 10 grams coriander chopped
- 30 grams cashews rough chopped
- 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.