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 you 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
- 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)
- lime wedges
- cooked brown rice*
*The rice can be cooked alongside 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.
Please share any comments or questions below.