Red Thai Sweet Potato Chickpea Curry

Whenever we go out for Thai food, my go-to menu pick is a veggie curry. Thai food is great for plant-based eaters since there is usually an option to add tofu to any dish. They are usually generous with the vegetables and don’t use dairy either. A win-win.

As much as I love going out for Thai, it’s so super easy to make a Thai curry at home. Not to mention, much cheaper. Curry is an excellent choice when youΒ need dinner to come together quickly. This recipe is easy peasy and is perfect for a weeknight. It has a short ingredient list, too. Even better.

Red Thai Sweet Potato Chickpea Curry
Serves 4

  • 1 onion, thinly sliced
  • 2-3 cloves garlic, chopped
  • 1-inch piece of ginger, minced or grated (about 1 tablespoon)
  • 1 red bell pepper, thinly sliced
  • 2 medium sweet potatoes, cubed
  • 3 TB of red curry paste (I like Thai Kitchen)
  • 1 400ml can of full-fat or low-fat coconut milk
  • 1 cup of water
  • 1 15oz can of chickpeas, drained and rinsed (or about 2 cups)
  • a couple of handfuls of spinach
  • 1/4-1/2 tsp of salt (start with less and adjust for taste)
  • cilantro
  • lime wedges
  • cooked brown rice*
    *The rice can be cooked alongsideΒ your curry. Start the rice before prepping your veggies and it will be ready when the curry is done

1. Heat skillet over medium heat, add a couple tablespoons of water to prevent sticking; add more water as needed.
2. Add onions and bell peppers and cook for 2-3 minutes, stirring occasionally.
3. Add garlic, ginger, and sweet potatoes. Cook for 3-4 minutes, stirring occasionally.
4. Add curry paste, coconut milk, chickpeas, and water. Bring to a simmer and let cook for about 10-15 minutes until sweet potatoes are cooked through. Add spinach when there are a few minutes left, just long enough to wilt it.
5. Add salt, stir, taste, and adjust flavoring as desired adding more salt or curry paste if desired.
6. Serve over rice with cilantro and a squeeze of lime.

Enjoy!

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Sour cream belongs on tacos in my opinion and this tofu sour cream is so easy to whip up and tastes kind of perfect as a sub for dairy sour cream. ...
Recipe: 
1 package of tofu (any will do - I usually buy firm)
~ 2 Tbsp Lemon juice
~ 1Tbsp Apple cider or red wine vinegar
1/4-1/2 tsp sea salt
1. Combine and blend all ingredients into a blender until smooth and creamy. 
NOTE: I like to start with about half of the lemon juice, vinegar, and salt and then blend, taste, and adjust flavors as I go until I get the right sour creamy flavor. 
2. Chill and enjoy!
  • Kinda diggin' this new almond milk sweetened with banana puree. It's like a grown up version of the Nesquik banana milk and I'm here for that.
  • HELLOOO EVERYONE!! πŸ’•
Dang, it's been awhile since I've posted consistently on here. I'd like to change that. To be honest, I struggle with allowing my true personality to show up on here which makes it difficult for me to want to be on here much. I sometimes worry about what others might think of the things I share so I end up not sharing anything! But I don't want to do that. I find joy in being able to help motivate and educate people on taking charge of their own health and eating their dang fruits and veggies. While I do that in my real day to day life, I'd like to bring that work on here a bit too because I generally enjoy the people I connect with on this platform. .
TL;DR - Hello again. Instagram is weird. But I like it anyway and plan to be better about posting consistently about plantbased eating and the evidence behind it and a little bit more about me. βœŒπŸ’œ
  • @thedomramirez and I had some fun making some banana sushi for dessert. πŸ˜‚πŸ˜ Simply cover banana in nut butter and roll in toppings of choice.
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We are freezing some for those times we want a sweet snack.
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I bet these would be a lot of fun to make with kids, too.
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  • Wise words from Roots!
#Repost @rootszerowastemarket
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There's no room for single use! Literally, there's NO MORE ROOM on our planet for single use. .
If you have to take on packaging, make sure you are reusing those containers! Just because the product is gone doesn't mean the value is. You not only bought yourself food but also a re-usable container..so get your money's worth! .
Our recycling system is broken but you can be the solution...every day you #reuse and #refill. .
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#goingzerowaste #upcycle #reuserevolution #getyourmoneysworth #savethelandfill #savetheplanet #savetheoceans #refillrevolution #singleuse #consciousconsumer #getmoreforless #wasteless #livelighter #zerowastegoals #zerowaste #zerowastejourney #lovetheearth
  • No need to complicate healthy eating. Leftovers make lunches a snap. Today's lunch was a bowl of leftover steamed veggies and roasted potatoes with salsa on top. On the side, I had two seaweed brown rice cakes with mashed avocado, hummus, salsa, sauerkraut, and warmed refried beans from a can. Easy and ready in 5 minutes and full of fiber, protein, and micronutrients.
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