Vegan Thai red sweet potato, broccoli and chickpea curry is the perfect mid-week meal!
Quick, easy, nutritious and super flavourful!
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Origins of Thai red curry
Red curry is a traditional Thailand dish that features meat cooked in a red curry-chilli paste and coconut milk.
The red curry paste 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 curry
I have used Geo organic red Thai curry paste as the base for my curry mainly to save time but also because it tastes good.
Its available on Amazon, UK but I purchased my jars for cheaper at my local health/wholefoods shop so its worth having a look in your local.
I choose sweet potatoes, broccoli, chickpeas and spinach to replace the meat as I find this combo both nutritious and super delicious.
Vegan Thai Red Sweet Potato, Broccoli and Chickpea Curry
Maybe more! Depending on appetites and portion sizes.
Serve with wholegrain basmati rice for the perfect combination!
- Sauté pan/ deep fry pan/Dutch oven
- 2 medium sweet potatoes 330g/ 2 3/4 heaped cups. Chopped into bitesize chunks.
- 2 medium carrots 150g/ 1 very full cup. Chopped small.
- 1 onion chopped
- 4 cloves garlic chopped
- 320 grams broccoli about 5 cups. Chopped into florets and maybe half each floret through the stalks as well.
- 1 can chickpeas 400g/ 14 oz can. 1 1/2 cups. Drained.
- 1 can chopped tomatoes 400g/14 oz can. 1 1/2 cups.
- 150 grams spinach about 3-4 cups
- 4 tbsp red Thai curry paste I used Geo Organics brand.
- 65 grams peanut butter 1/4 cup. Either smooth or crunchy is fine.
- 120 ml coconut milk 1/2 cup. A full fat variety will yield a creamier, richer sauce. Mix the water and coconut together well, if it has separated within the tin, before measuring out.
- 750 ml vegetable stock 3 cups (250ml for each cup). I used one Marigold organic vegan bouillon cube.
- coriander a few tbsp's just to scatter over the served curry
- chopped cashew nuts or peanuts a few tbsp's to sprinkle over the dish
- salt and pepper to taste
- Parboil the carrot in 4 cups of water, add the stock-cube, for 6 minutes.Drain but reserve the stock for the rest of the recipe. (The carrots are parboiled as they take longer to cook through in the curry and the resultant stock is perfect for the recipe. If you don't have 750ml of stock after draining the carrots just add water to make up the difference).Mix together the coconut milk with the peanut butter and set aside.
- Add the onion, garlic, parboiled carrots and 1 cup/250ml of vegetable stock to your pan.Sauté for 5 minutes.Mix through the curry paste.
- Add chopped tomatoes, 2 cups (500ml) of vegetable stock and the sweet potatoes.Mix.
- Sit the broccoli on top of the curry so that it begins to cook in the steam.Simmer for 15 minutes.Begin preparing your sides if having such as rice.
- After 15 minutes, push the sweet potato under the sauce and flip over the broccoli.Add a lid to your pan and simmer for 10 minutes or until the sweet potatoes are soft.Add the coconut-peanut butter mixStir everything well and simmer for 3 minutes.Mix through the spinach it will wilt in the heat.
- Season to taste.Serve!Add garnishes to each portion.
The following nutritional analysis is for guidance only as it is not a strict calculation as ingredients vary. It does not include garnishes and sides.
Vegan Thai Red Sweet Potato, Broccoli and Chickpea Curry Recipe Notes
- Thai red curry will keep fresh in the fridge, covered, for 3 days. Reheat until piping hot before serving.
- Or freeze portions for quick meals. Maybe batch prep a double quantity just so you can prep some extra meals?
- Serve your curry with some quick vegan 3 ingredient flatbreads. Add some cumin seeds and fresh coriander to the flatbread mix for a yummy flatbread to tear up and scoop up the curry.
- I served my family’s curry with some wholegrain basmati rice. Any rice you have will be perfect.
- Leftovers will taste so much better as the flavours develop the longer it sits!
- Try leftovers piping hot over some wholemeal toast.
- Or fill a tortilla wrap with leftovers, wrap and toast until browned on each side. This is the perfect lunch or serve for dinner with salad on the side. Or homemade potato chips.
- Sub out the broccoli for cauliflower.
- Try white potatoes in place of sweet potatoes.
- A chopped courgette is a nice addition.
- This is the peanut butter that I generally use for cooking and my kids use it for sandwiches. It comes in a huge 1kg tub that lasts ages:
Looking for a weekend fake-away idea?
Try my vegan loaded black bean potato wedges. They are so tasty!
For a quick, midweek meal try my easy vegan sausage pasta!