Vegan Thai Red Sweet Potato, Broccoli and Chickpea Curry
Servings: 4
Calories: 454kcal
This Vegan Thai Red Curry is packed with tasty Sweet Potatoes, Broccoli, and Chickpeas cooked within a delicious creamy, nutty, sweet, savoury, spicy, warm, thick curry sauce. Its always a good idea to batch prep a double lot of this red curry as leftovers are just too tasty and are perfect for next days lunch especially for a curry sandwich!
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Equipment
- Skillet pan, deep fry pan, Dutch oven or similar non-stick pan with a lid or heat-proof plate
- small bowl
- mixing spoon
Ingredients
To Sauté veggies:
- 250 millilitres vegetable stock [or replace with 1-2 tablespoons of oil such as coconut oil]
- 150 grams carrot [2 small-medium, diced]
- 170 grams onion [1 medium, diced]
- 4 cloves garlic [minced/fine diced]
Curry:
- 4 tablespoons red Thai curry paste
- 1 can chopped tomatoes [diced canned tomatoes, 400g or 14 oz can.]
- 1 can chickpeas [400g or 14 oz can, drained. Or 240g cooked.]
- 330 grams sweet potatoes [2-3 medium, chopped into bitesize chunks.]
- 500 millilitres vegetable stock [use extra if required]
- 320 grams broccoli [Chopped into florets and maybe chop each floret through the stalk as well if large.]
Stir these together before using:
- 65 grams peanut butter [either smooth or crunchy]
- 120 millilitres canned coconut milk
Stir through the cooked curry:
- 150 grams spinach
Garnish, optional
- 10 grams coriander [chopped, use more or less as preferred]
- 30 grams cashews [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.250 millilitres vegetable stock, 150 grams carrot, 170 grams onion, 4 cloves garlic
- Next mix through the curry paste and cook for 1 minute stirring.4 tablespoons red Thai curry paste
- 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 vegetable stock if the curry becomes too thick.
- Mix the coconut milk and peanut butter together in a small bowl.65 grams peanut butter, 120 millilitres canned coconut milk
- Add the milk 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
- 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 vegetable 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 crisp peanut 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 FAQ section above.
- For a slow cooker red Thai curry recipe have a look at our recipe: Slow Cooker Red Thai Curry
- For an easy three ingredient flatbread recipe which are perfect as a side for a Thai curry have a look at our recipe: Vegan 3 Ingredient Flatbread
Nutrition
Calories: 454kcal | Carbohydrates: 60g | Protein: 17g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Sodium: 1411mg | Potassium: 1462mg | Fiber: 15g | Sugar: 16g | Vitamin A: 24881IU | Vitamin C: 102mg | Calcium: 232mg | Iron: 6mg
