Vegan Thai Red Sweet Potato, Broccoli and Chickpea Curry
Course: Dinner, Main Course
Cuisine: Thai
Prep Time: 15 minutesminutes
Cook Time: 40 minutesminutes
Total Time: 55 minutesminutes
Servings: 4
Calories: 454kcal
Author: Jacq
This Vegan Thai Red Curry is warming, sweet, spicy, nutty, and creamy. Perfect for quick and easy mid-week meals that are packed with delicious plant-based ingredients.Enjoy with your choice of rice, flatbreads, or even with a few home-made potato chips, fries or wedges.
Skillet pan, deep fry pan, Dutch oven or similar non-stick pan with a lid or heat-proof plate
small bowl
Ingredients
To Sauté veggies:
250millilitrevegetable stock[or replace with 1 tablespoon of oil such as coconut oil]
150gramscarrot[2 small-medium, diced]
170gramsonion[1 medium, diced]
4clovesgarlic[minced/fine diced]
Curry:
4tablespoonred Thai curry paste
1canchopped tomatoes[diced canned tomatoes, 400g or 14 oz can.]
1canchickpeas[400g or 14 oz can, drained. Or 240g cooked.]
330gramssweet potatoes[2-3 medium, chopped into bitesize chunks.]
500millilitresvegetable stock[use extra if required]
320gramsbroccoli[Chopped into florets and maybe chop each floret through the stalk as well if large.]
Stir these together before using:
65gramspeanut butter[either smooth or crunchy]
120millilitrescanned coconut milk
Stir through the cooked curry:
150gramsspinach
Garnish, optional
10gramscoriander[chopped, use more or less as preferred]
30gramscashews[rough chopped, or replace with peanuts or flaked almonds]
Instructions
Add the onion, garlic, carrots and vegetable stock to a non-stick pan. [If using coconut oil instead of stock melt the oil and warm it up before adding the vegetables]Sauté for 8 minutes, adding splashes of extra stock if the liquid runs dry.
Add chopped tomatoes, sweet potatoes, chickpeas, and the vegetable stock. Give it all a good stir.
330 grams sweet potatoes, 1 can chopped tomatoes, 500 millilitres vegetable stock, 1 can chickpeas
Nestle the broccoli into the curry, pop a lid over the pan, and gently boil for 15 minutes.
320 grams broccoli
Remove the lid and push the sweet potatoes 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 coconut milk and peanut butter together in a small bowl.
Add the coconut milk-peanut butter mixture into the pan with the curry and stir well to make sure its fully incorporated.Bring back to a gentle boil and simmer for 3 minutes.
Remove from the heat and stir through the spinach, the leaves will wilt nicely in the hot curry.
150 grams spinach
Season to taste with salt and pepper. Optional: Serve with rice, and garnish each bowl with cashews and chopped coriander [cilantro].
10 grams coriander, 30 grams cashews
Notes
Nutritional information is provided for guidance only and is not a strict calculation as ingredients vary.
Data does not include the optional garnishes or any sides.
Leftover Thai veggie curry will keep fresh in the refrigerator, within a covered container, for up to 3 days.
Or freeze for up to 2-3 months.
Reheat in a pan, with a little extra veggie stock, canned coconut milk or plant-based milk if required, until piping hot. Stir frequently.
Using a crunchy peanut butter results in a a nice crunchy texture running through the curry.
For a nut-free curry use sunflower seed butter or soybean butter instead of peanut butter.
For more substitution ideas, ideas to repurpose leftover curry, and how to prepare a gluten-free Thai red curry do have a look at the recipe notes and FAQ section above.