Step 2 Bring coconut milk and curry paste to a simmer in a saucepan. Creamy Thai curry sweet potato soup is full of nourishing ingredients including red lentils, sweet potatoes and coconut milk that will fill you up while keeping things healthy. My family loves this recipe! Can I freeze this. Storing - Store leftover curry in an airtight container in the refrigerator for 3 days. Allow it to simmer for about 15 minutes until sweet potatoes are fork tender. Thanks again and let me know how it turns out. Choosing Chia is a blog all about healthy vegetarian recipes that are easy to follow, taste delicious and focus on wholesome ingredients. Learn how your comment data is processed. Add fresh ginger and garlic mince to the pot and cook until fragrant. Cover and cook till the sweet potatoes are tender. A vegan red curry can be reheated in the microwave or in a saucepan on the stovetop. Watch this curry made step-by-step on Google web stories! Add the sweet potato chunks and stir to coat. By Carol Published: Oct 11, 2022 Modified: Oct 13, 2021 | This post may contain affiliate links. Ginger, garlic, red Thai curry paste, and a little turmeric. Generally in North America, most curry paste brands youll find at your general grocery store will be vegan. Heat a wide heavy pot over medium-high heat. Add the red curry paste, garlic and ginger and cook briefly, 30 seconds. Sign Up! Instructions. In Thailand, the most commonly used sweetener is palm sugar. Ha! Heat canola oil in a large stockpot or Dutch oven over medium heat. Reheat in a pot on the stove or in the microwave. Im Carol, a personal chef with 20 years of experience cooking food people want to eat! I would suggest reheating on the stovetop. Comment * document.getElementById("comment").setAttribute( "id", "ad07c44a84c7c7e0d9282fb736bccc33" );document.getElementById("g0dc893a6c").setAttribute( "id", "comment" ); Save my name, email, and website in this browser for the next time I comment. FIRST Cook the sweet potato. As the curry cooks down it will begin to thicken. Add vegetables and simmer on low, partially covered, for 15-20 minutes, or until vegetables are tender. 2. Keep in mind, however, you'll be paying extra for the convenience. Prick sweet potatoes all over with a fork. My husband loves coconut, so this was a no-brainer. Mixed Entres (5 Pcs) 1 x Spring Roll, 1 x Curry Puff, 1 x Money Bag, 1 x Chicken Satay, 1 x Fish Cake. Ingredients Units Scale 1 tablespoon oil 2 shallots, thinly sliced 2 sweet potatoes, peeled and cubed 3 - 4 cups fresh baby spinach 2 - 3 tablespoons curry paste (see notes) 1 14 - ounce can regular coconut milk Cook for 3 minutes until peppers begin to soften. It's the perfect, satisfying veggie-packed meal that delivers comfort in every bite. Vary the veggies and add tofu or chickpeas for protein. Add the garlic and cook, stirring, about 30-45 seconds more. The bulk of the curry is sweet potato, with a side kick of red pepper. Do not let ginger-garlic brown. Just make sure you get vegan noodles without eggs. Peel skin off and chop into 1 inch cubes. Serve curry warm over jasmine rice with additional cilantro and lime wedges. I went ahead and converted this one for you! Then pour in the coconut milk, half fill the tin with cold water and add to the pan. Add the coconut milk, vegetable broth, soy sauce, coconut sugar and lime juice and bring to a slight boil. Add in the sweet potatoes and carrots and season with salt and pepper. Cant wait to finish it with the lime and greens + rice tonight. I prepped it up to step #4, planning to add cilantro, spinach and lime tonight. f, the friend ive seen most since covid: superstar, It took four years to cure a lifetime of chronic e, When I see ugly fruit, I bake. Panang Curry. Bring the pot to a boil over medium-high heat, then reduce the heat to low and let simmer for 5-7 minutes, or until the sweet potatoes are tender. All Rights Reserved. Add the onions and peppers and cook over moderate heat, stirring occasionally, until tender, 10 minutes. Add more protein to this curry by adding one cup of chickpeas. Print Ingredients 1 pound sweet potatoes 1 1/2 pounds boneless, skinless chicken thighs 2 tablespoons red curry paste 1 teaspoon vegetable oil 1 13.5 ounce can coconut milk Enjoy! Ingredients Scale For the soup: 1 Tablespoon olive oil 1 small yellow onion, diced 4 cloves garlic, minced 1 and 1/2 teaspoon fresh ginger, minced 3 medium sweet potatoes, diced (about 4 cups / 600g) Add the chickpeas (drained and rinsed), coconut milk, curry paste, peanut butter, 1 cup water and the kosher salt and bring to a . Season with additional salt and pepper to taste if needed. Add red curry paste and cook another minute, stirring often. Step 3. . Here are a few great ways to serve up this curry: Store in the fridge: store any leftover Thai Sweet Potato Curry in an airtight container in the fridge for up to 7 days. Store in the freezer. Here are 3 key items. Add about 2 tablespoons coconut milk and curry paste, stirring to dissolve it. Reading the comments above I truly think that lightly salting a couple of vegetable layers will provide the necessary flavor impact but taste as you go. Homemade golden puff pastry with potato, peas, corn and Thai spices. The best to thicken Sweet Potato Curry is to let the curry cook down, uncovered on medium heat. Saute the onions, garlic and ginger together in a pot on medium-high for 1-2 minutes. Cover the pan with a lid, reduce heat to low-medium. We sometimes toss in some chopped kale too. With its orange colour, it also looks good! Add all the spinach to the pot, but do not mix. Yes, the curry paste is key. Add shallots and cook until potatoes are tender and shallots are soft, 15-20 minutes. Stir to coat the pieces and cook, stirring frequently, for 3 minutes more. Then lower the heat to low and cover and let simmer for 20 minutes or until the potatoes are tender. Add chicken and sear over fairly high heat until lightly browned. Instructions. Bring to a boil. Add the coconut milk, tomatoes and vegetable broth. Directions Step 1 Preheat oven to 375 degrees. Did you make this recipe? Serving - Let sweet potato curry cool 10 minutes before serving. Many thanks to you for your website and for your recipes, I now help prepare food for Buddhist monks at a monastery in Devon, England and some of your recipes have already gone down very well, with best wishes to you, Matthew. Remove from the heat and stir in the lime juice. If you happen to have some leftover coconut milk, why not make some coconut rice? I started the blog after a spontaneous trip to India where I studied the practice of yoga and wellness. Heat 1 1/2 teaspoons of the coconut oil in a large skillet over medium-high heat. Step 2 - Add the red Thai curry paste and fry for another minute until aromatic. Remove from heat and mix in the spinach. So when you say it contains cholesterol, that simply cannot be accurate. Start off with sauting cubed sweet potatoes + yellow onion in a little oil until the onions are just translucent and the sweet potatoes are lightly browned. Add tofu or chickpeas for protein. Plus the starches will likely thicken the sauce a bit. Add chicken, shallots and garlic to the stockpot and cook until golden, about 3-5 minutes. Ingredients Scale 1x 2x 3x 4 cups cooked sweet potato from about 4 - 5 potatoes *see note 6 cups vegetable broth 2 cans full fat coconut milk 2 tablespoons white miso paste Add the baby spinach by the handful and stir after each addition until wilted. Feel free to share a picture on Instagram and tag. SECOND Add the sweet potato and the rest of the ingredients to a food processor and process until it's smooth and creamy. Continue to cook until the chicken is cooked through, then remove it from the skillet onto a plate . Add the shredded carrots and cook, stirring regularly, for 4-5 minutes. Print Ingredients 1 tablespoons coconut oil (or any oil really) 1 large shallots, chopped (or 2 small) 2-2 cups diced butternut squash (about 1.5 pounds) 1 tablespoon grated ginger 2-3 tablespoons red curry paste tablespoon yellow curry powder This is vegan and there is no cholesterol in any non animal products. This was outstanding. Stir in the spinach and cook until just wilted, 1 to 2 minutes. Feel free to report back on how it goes cooking it in the instant pot. I only recommend products that I know, trust and love! Add chicken and aubergine and coat with the paste and cook for 2 more minutes. I threw in some spinach too, for extra colour and flavour - it worked great. Add 1 Tablespoon of oil to a large pot and bring it to medium heat. Stir spinach, cilantro and lime juice into curry until spinach is wilted. Bring to a simmer over medium heat, and simmer until water is absorbed and quinoa is soft and clear, 12-15 minutes. I made double quantities. I have it on rotation for my monthly meals. If you dont have any sweet potatoes on hand, you can also make this curry with butternut squash. We hope you like this easy Thai red curry recipe! Delish! But you need to work on accurate nutrition information. vegetarian and vegan. Heat the oil over medium-high heat in a large skillet or saute pan. Remove and set aside. Thanks so much for sharing! Hi, Christina, Thanks so very much and glad you enjoyed! If you want to add some snap peas or mangetout, dont add them from the beginning. I have it on rotation for my monthly meals. Just remember to shake/stir the can well before using to incorporate the thick cream at the top. I almost followed this recipe, and it was delicious! Bring it just to a low boil and remove from heat. Close lid and bring to a light boil, then stir and reduce heat to simmer until sweet potato becomes tender. Thai curry pastes traditionally contain shrimp paste. Last, deglaze the pot with broth and coconut milk. I realized I dont have any on me and fresh tomatoes were all I had. I made this recipe today and it was absolutely delicious. !Curry. If you like a bit more heat to your curries, you can add some Sriracha on top or use a less mild curry paste. Fantastic, thanks for your lovely feedback Nicole. 2 tablespoons vegetable oil 1 medium yellow onion, finely chopped 2 medium sweet potatoes, peeled and cut into 1-in cubes (about 2 cups sweet potatoes) 1 tablespoon grated fresh ginger 4 cloves garlic, minced 3 tablespoons red curry paste 1/2 teaspoon ground turmeric 1 can (14 oz) coconut milk 1 can (15 oz) diced tomatoes, undrained 1 can (15 oz) chickpeas, drained Salt and pepper to taste Add some carrots, cauliflower or broccoli. You are so welcome, Belsea! Flavor time! I could have licked the pot clean. Stir in the tofu or chickpeas. Dutch oven, large frying pan or wok - select a pan that is large enough to hold the curry, suitable for frying and simmering and holds its temperature well. $18.00. Instructions. This was delicious! Add the cauliflower florets. Pat chicken thighs dry and season with salt and pepper. Whilst the curry is cooking, cook the rice according to packet instructions, drain and keep warm until serving. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Hi there, I just made this dish and it turned out delicious!! Log in, two years in, my sourdough starter is still alive, My love language. Heat cooking oil in a Dutch oven or large, deep skillet. Thanks again! In a small saucepan, heat coconut milk with curry paste over low heat. Top with crushed peanuts and cilantro. You might want to save whatever juice is on your cutting board from chopping the tomatoes to add to the sauce. Cook until sweet potato noodles are soft but not breaking apart. Vary the veggies and add tofu or chickpeas for protein if you like. The lack of meat here? Add the onion and cook, stirring occasionally, until translucent, 4 to 6 minutes. In small saucepan, heat 1 tablespoon olive oil and add 2 tablespoons red curry paste, cook for a minute or two to soften, cool slightly. Red Thai sweet potato chickpea curry in a creamy spicy coconut sauce is loaded with hearty vegetables and an incredible vegetarian take on curry! You buy a bunch of vegetables that look so beautiful and so fresh and then Gasp! In a bowl, combine coconut milk, red curry paste, lime juice and cup water. We donate 10% of our profits to support good causes. Heat oil over medium heat. As a nice addition, some stir fried or steamed greens like kale or pak choi would be a colourful, nutritious idea! the brand of curry paste, the type of soy sauce, the vegetable brothetc.) Heat oven to 375 degrees. The starches in the sweet potato will also help thicken the curry. Prepared this last night to serve for dinner tonight! Add lime juice and sugar (optional). Taste first, and see if it needs fish sauce and sugar. Vegetable, tofu and brown rice. Cut chicken into 2 inch (5 cm) pieces. Your email address will not be published. Meanwhile, heat the oil in a large saucepan over medium heat. At this time, add the fish sauce and stir. And wow that is very cool! Place tofu slices in the skillet and fry 5 minutes per side, until golden brown. If you tried thisSweet Potato Curryor any other recipe on the blog let me know how you liked it by leaving a comment/rating below! 200 g jasmine rice 400 ml boiling water Salt to taste 1 tablespoon wok oil, olive oil or coconut oil 300 g sweet potato peeled and cut into 1 cm / inch cubes 1 red or yellow (bell) pepper diced 100 g baby sweetcorn sliced 3 tablespoons red Thai curry paste (I used Thai Taste) 400 ml tin of coconut milk (See Note 1) 100 g mangetouts Juice of 1 lime Add the onions, reduce the heat and cook until they've softened up. Very happy with this. Season with some salt and pepper. In a large sauce pan or frying pan (with a fitting lid), melt the coconut oil on medium to medium-high heat. By SarahOn October 12, 2020 | Updated: August 25, 2022. Add the coconut milk to the pot, followed by the . If your Thai Sweet Potato Curry isnt flavorful, try adding another tablespoon of curry paste and some more soy sauce if its lacking salt. Home Recipes Vegetarian / Vegan Entrees. The transformation, 2 cups (475 ml) chicken broth (skip this if you want a thicker curry), 1 pound sweet potatoes, peeled and cubed (about 4 cups), 1 pound butternut squash, peeled and cubed (or zucchini, red pepper, or other veg), 1 pound firm white fish, rinsed and cubed, or shrimp (uncooked fresh or frozen). Heat oil in a large pot on the stove-top over medium heat. Spread it into a single layer, season with salt and pepper and let it cook for about 2 minutes before stirring it. It combines the flavors and textures of Thai red curry and red lentil dhal and comes together in just one pot! Healthy! Season with salt and pepper. For our wedding party we cooked up a huge batch of Thai green curry, for which we also made the curry paste ourselves. The sweet potatoes and the chickpeas make it SUPER hearty and more than make up for it. Add onion and salt, and cook, stirring . Each serving of this sweet potato curry has 250 calories. Season with additional salt and pepper to taste if needed. Mix well. Make-ahead! Step 2. Add the remaining 1 tablespoon olive oil to the pot and set the heat to medium-low. Thai Red Curry Sweet Potato Soup is savory, balanced, and naturally vegan with all of my favorite Thai-inspired flavors plus coconut milk for creamy richness. Remove from the heat. Add the sweet potato, red pepper and coconut milk, gently bring to a simmer and stir in the salt, sugar, soy sauce and lime juice. Im adding it to my menu for the next couple weeks and am going to try throwing it all in the crockpot before work. 3. Being an experienced cook I modify this a little bit but I must tell you it was absolutely excellent the base is a great idea I fire roasted in a cast iron pan some cherry tomatoes which I ever so gently cascaded on top as opposed to mixing in I opted the ginger and the fish sauce but it's absolutely fabulous thank you so much for this recipe. Thanks again! Taste and add more salt, if desired. This easy recipe combines the typical flavours of a Red Thai Curry with the subtle sweetness of sweet potato. Hoping I love it just as much as the stovetop version! Serve the sweet potato curry with brown rice or cauliflower rice. Thanks for a delicious, healthy and most importantly to a working mom with kids an EASY-to-make recipe. There are many different sweeteners you can use to add sweetness to a Thai curry. Step 1 - Melt the coconut oil on medium-high heat and fry the garlic and ginger for about a minute. Thanks again! For a similar vibe, turn it into a squash Thai curry by using butternut squash or a pumpkin instead of sweet potato. Add your broth and salt, cover and bring to a boil. Curries can vary in flavour depending on the ingredients you use. In a rush this morning I didnt have time to prep my work lunch so I put a big scoop in a thermos for lunch. (The potatoes should be close to done.). Prep Time: 20 mins Cook Time: 30 mins Total Time: 50 mins Course: Appetizer, Dinner, Lunch, Side Dish Cuisine: Thai-Inspired Diet Vegan Time to build the sauce base! Top it with fresh cilantro, peanuts, and fresh lime juice. But. Leftovers are just as good, and unlike sauces with regular dairy, you can freeze this without any reheating issues. Can you give me an approximation of how much "fish" sauce you use? Open the pot and add the baby spinach to the pot. , Your email address will not be published. January 5, 2022 (updated April 28, 2022). Not even a thing in this curry. Add chicken broth and stir to dissolve paste. It can . Serve as is or over rice and top with crushed peanuts and cilantro. But of course, use whatever vegetables you have that need to be used! Add the garlic and red pepper and saut for 1 minute. This tasty vegan Thai Red Curry with sweet potato is super easy and comforting. This soup is one of our favourite easy weeknight dinners alongside my One-Pot Vegan Miso Ramen recipe. Vegetables in Thai Red Curry with Sweet Potato Noodles Butternut Squash in Fresh Green Curry Thai Red Curry Lentil Soup with Sweet Potatoes More flavor-packed vegan dinners: Cauliflower and Chickpea Tacos with Chipotle Lime Slaw Vegan Indian Cauliflower and Chickpea Curry Cauliflower Red Lentil and Potato Curry Curried Roast Vegetables Add lime juice and adjust for salt. Your email address will not be published. Add curry, tomato paste, and carrot, and stir thoroughly. Variations and substitutions Notify me via e-mail if anyone answers my comment. At first, it tasted tomato soup-like, but then I added a ton of red pepper flakes, cilantro, basil, and one jalapeo. Add the chicken stock and the diced sweet potato. Required fields are marked *. , Hi, great recipe but just wondering if you mean red Thai curry paste? Don't skip on fresh basil at the end!! Bring curry to a simmer over medium heat, then reduce heat to medium low and let simmer 20-25 minutes until sweet potatoes are tender and sauce is thickened. our favorite easy, healthy, winter comfort food recipe. Add the mashed sweet potato, beans, lime juice, almond butter, soy sauce, 2 tablespoons (30g) hot water, curry paste, basil, coriander, and salt to a food processor; process for 3 to 4 minutes or until very smooth. Add lime juice and salt or vegan "fish" sauce to taste. Comment * document.getElementById("comment").setAttribute( "id", "ad1e9e792f41dd5830b827ac5ffe013f" );document.getElementById("ca20191786").setAttribute( "id", "comment" ); We're Sophie & Paul and its our mission to inspire you with our delicious and easy vegan recipes and help you on your plant-based journey. Add the curry paste, garlic, ginger, chile and turmeric, and cook until fragrant, about 1 minute. [If preferred give it a stir about half way through but try not to remove the lid for too long as the heat will escape.] The most traditional way to serve Thai curry is with rice. . : ). (I lived in Thailand for 14 years and the paste is often green, red, or even yellow). Cook another 5 minutes or until vegetables are just tender and potatoes are easily pierced with a knife. . Rub curry mixture all over chicken and under skin. Excellent recipe! $14.90. Its subtle, natural sweetness melts together beautifully with the Thai curry flavours. When cool enough to handle, peel and mash. Add the red curry paste and cook for 3-5 minutes, stirring with a wooden spatula. Add in the garlic, ginger, red curry paste and sriracha (or chile paste) and saut another 1-2 minutes. Thai Sweet Potato Curry dairy free gluten free 5 5/5 ( 6 REVIEWS) Ingredients serves 5 1 Tablespoon vegetable oil 1 yellow onion, cut in half then thinly sliced 2 cloves garlic, pressed or minced 2 teaspoons freshly grated ginger 4oz jar Thai Kitchen Red Curry Paste (see notes) 1 Tablespoon peanut butter (see notes) 13.6oz can full fat coconut milk Hi, John, Thanks so very much and glad you enjoyed! Turned out pretty good. Then add the red curry paste and peanut butter. Add fish (or shrimp) to the pot and heat again to a boil. (The potatoes should be close to done.). Reheat in a pot on the stove or in the microwave. More curry dinners you should definitely try next! Add chicken breast and ramen noodles, and cook for 3 . Garnish the red curry with fresh Thai basil leaves. Once boiling, add the vermicelli and boil for 2-3 minutes, or just until tender. $8.90. Cook for 5 minutes. Bring to a boil and then reduce the heat, cover the pot and leave it to simmer (checking regularly and stirring) until the veggies are soft and cooked (about 30 minutes). Add the sweet potatoes, coconut milk, vegetable broth, soy sauce, coconut sugar and lime juice and bring to a slight boil on medium-high heat, mixing occasionally. Add ginger, garlic, red curry paste, sriracha, lemongrass, cayenne, and coriander. Add your can of coconut milk, agave, chopped spinach, can of baby corn and sliced peaches. Now weve finally got a Thai curry recipe on the blog, and its a red Thai sweet potato curry! Or pound in a mortar and pestle. Add in chopped sweet potato, curry paste and peanut butter, stirring to coat and cook for about 2 minutes. Tip: some brands of curry paste can be spicier than others. Bring that up to a boil, then simmer until the red lentils and sweet potatoes are tender. Add the garlic and the red curry paste and give it a quick stir. You can cook it with store bought red Thai curry paste, or use homemade curry paste if youre adventurous! A little spinach for green + a can of chickpeas and were in the curry business. Simmer for 30 to 35 minutes until the sweet potatoes are fork tender. Add coconut milk, lime . (i.e. In a large wok or skillet, heat coconut oil over medium heat for 1 - 2 minutes until hot. Stir in the curry paste and fry for another minute. Add onion and cook for a minute, then add curry paste and stir to let it heat in the oil. This is going to be a staple in our home. Add coconut milk, chicken broth (if using) and fish sauce. Add the garlic, ginger, coriander, and cook for about 1 minute, or until fragrant; stir frequently. After 5 minutes, the spinach should be wilted. Weve wanted to publish a Thai curry recipe forever. Hi, Julia, Thanks so much for your question. In a large skillet or wok, heat oil over medium-high heat until shimmery. Simmer for 15 minutes, until the sweet potato is completely soft and tender. Cook the lentils for 13 to 15 minutes, or until they are al dente, stirring once halfway through the cooking time. Fresh cilantro, mint, thai basil, spring onion or fresh red chili for garnish. Fantastic to hear! If you dont like coconut milk, you can technically replace it with more vegetable broth in this curry. Vegan Thai red sweet potato, broccoli and chickpea curry is the perfect mid-week meal as its so quick and easy to prepare, and packed with plant-powered nutrition and flavour. Garnish with a handful of Thai basil (roughly torn), 2 tablespoon chopped cilantro, and 1 teaspoon chopped red chilies. Cover the pot. You can also use coconut sugar, honey, agave, maple syrup or even just regular table sugar. Be sure to not cook the vegetables so they're super soft since you'll be reheating this dish. Im thrilled to hear this curry was a success. Stir. This Vegan Thai Curry recipe is spicy, delicious, healthy and versatile! Step 3 - Add all other ingredients, bring to a gentle simmer and cook covered for 15 minutes. Question - would I be able to sub the canned tomatoes with fresh tomatoes? The sweet butternut squash pairs beautifully with all the red curry spices. Required fields are marked *. I have already done this as its cooking right now lol, but just wanted to get your input. Add the lentils, stock, salt and browned sweet potatoes to the pot and . Preheat oven to 400 and prepare chicken. #cinnamonrolls #actsofservice #m, celebrated 50 with my girl and @14gcustoms. Keep the heat at medium otherwise the oil will burn. Step 1. Add the curry paste and cook, stirring, about 2 . Adapted from Nigella Lawson's red prawn curry. For serving, garnish on the plate with chopped or finely sliced spring onion, red chili, fresh Thai basil, mint or coriander leaves. Hi, Niel, Thanks so much! Cook for a couple of minutes. I added tofu. In a small cup or bowl, whisk together the peanut butter, coconut milk, and remaining 1 of teaspoon of salt. This Thai Red Curry is a simple dish that does not require any elaborate equipment or appliances. Just ate it now and dang is that tasty! 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Im going to try to convert to instant Pot. If you dont like too much spice, start with less curry paste and you can always add more later. Pour the coconut milk into the pan and mix to combine, scraping bottom of the pan to remove any sediment. Yum! Cook another 5 minutes or until vegetables are just tender and potatoes are easily pierced with a knife. Next time I will salt the onions and potatoes rather than wait until the end for better depth of flavor. Theres nothing better on a cold winter day than coming home to a cozy curry for dinner that will warm you up from the inside out. Save time for a Thai red curry with vegetables by buying the vegetables already prepped or by visiting the store's salad bar. We add it in a little at a time and taste as we go. Aromatic yellow curry mild spiced with sweet potato, onion. In a large skillet, pot or Dutch oven, heat the olive oil over medium heat. If you love Thai food and want a quick, healthy dinner, this Sweet Potato Curry recipe is the answer. Hi, Pamela, Thanks so very much and so happy you love this recipe! Step 2 - Add the red Thai curry paste and fry for another minute until aromatic. "Excellent recipe! Add sweet potatoes, chicken stock and Ground Makrut Lime Leaves. 2 sweet potatoes , peeled and diced (about 3 cups) 15 ounces diced tomatoes , one can 1 cup low-sodium vegetable broth 2 teaspoon sea salt , divided teaspoon black pepper cup smooth natural peanut butter cup lite coconut milk 2 tablespoons chopped cilantro Juice of 1 lime 3 cups cooked jasmine rice , or rice of choice Your email address will not be published. We only used 2 Tbsp of curry paste as ours can get quite hot. Add the vegetable broth, coconut milk and tomatoes. Cook, stirring often for 5 minutes. Turn off heat. Copyright 2021 From A Chef's Kitchen and A Thought For Food, Cauliflower and Chickpea Tacos with Chipotle Lime Slaw, Vegan Indian Cauliflower and Chickpea Curry. Serve with brown or white jasmine rice. Step 4 Add chile, if desired, and. Add the red curry paste, garlic and ginger and give it a stir. We make a LOT of curries around here and you know that means the latest one is going to be the current obsession. 2 medium sweet potatoes 9about 4 cups) peeled and cubed into 1-inch pieces 1/3 cup Thai red curry paste 3/4 cup vegetable broth 1 (15 ounce) can chickpeas drained and rinsed 1 (13 ounce) can full fat coconut milk 4 cups packed spinach (could sub kale) 1 tablespoon lime juice (about 1 lime) 2 tablespoons coconut aminos The flavors that were able to develop in this curry in only ONE hour is a little unreal. Can you imagine the amount of lemongrass we had to chop up for that? Directions Heat oil in a casserole or large, deep saucepan. Then lower the heat to low and cover and let simmer for 20 minutes or until the potatoes are tender. In a pot over medium heat, heat sesame oil. There are only two simple steps involved in whipping this curry dip up. ", TABLE OF CONTENTS (Click the Icon to Expand). Then add the broth, sweet potatoes, lentils and tomatoes. Add the red pepper, cover with a lid and cook for a further 5 minutes. Red Curry - Bamboo Vegan. While we prefer the more aromatic basmati rice, the type most often used in Thai cuisine is Jasmine rice. Maesri brand red curry paste IS vegan so you can use it here or in all your vegan recipes. Loaded with so many vegetables, it has to be! Minus the meat, plus extra veggies. In a recipe like this, you can even use the stem of the broccoli. Keywords: curry with sweet potato, Thai sweet potato curry, sweet potato curry, Tag @choosingchia on Instagram and hashtag it #choosingchia, posted by Jessica Hoffman on Vary the veggies and add tofu or chickpeas for protein. Mix coconut milk mixture, half the sugar, half the butter and salt into potatoes. The curry paste is 100% essential for an authentic Thai red curry. Step 2. How To Make Thai Sweet Potato Curry Recipe (With Step By Step Pictures) Scrub and rinse sweet potato. Bring to a boil and add mushrooms and Glorys. Hi, Anabel, Thanks so very much and thanks for your question! Please let me know how it works in your slow cooker; I haven't tested it that way yet. Hi, Ruth, Thanks so much for your question. Fish sauce often has sugar added; if yours does not (eg. Throw a little minced cilantro and a couple of lime wedges in each bowl for an extra boost of flavor. Small-diced tomatoes and coconut milk make up the sauce portion and youre going to want to let this simmer 20-25 minutes until the sweet potatoes are fork tender. 3 tbsp red curry paste the quantity will vary slightly according to the type of paste used 1 stick of lemon grass 4 shallots echalion or 'banana' shallots cut into slices 1 red pepper sliced 120 g bamboo shoots canned and drained 100 g sugar snap peas cut in half 600 ml coconut milk full fat 1 tsp sugar 1 tbsp soy sauce 1 lime juice only We recommend using some good quality organic coconut milk, as it has the least stabilisers and other unnecessary additives. Sign up for the newsletter and get new recipes delivered to your inbox, plus my top 10 recipes ebook absolutely free! sweet potatoes, peeled and cut into 1-in cubes (about 2 cups sweet potatoes), Hot jasmine rice and additional cilantro/lime wedges for serving. We use coconut oil, but you can use other oils good for frying. Add the cubed sweet potatoes and homemade red curry paste, give it a quick stir and add the vegetable stock to this. Sweet potato isnt a traditional ingredient used in Thai curries, but it is seriously SO delicious and goes so well with those spicy curry flavours. Not an obvious choice for a Thai curry, but sweet potato is a perfect match! The kitchen smells amazing . Thanks! Yes! Add green onions and saute for 3 minutes. Add the onion and sweet potato and saut for 5 minutes, until onions are translucent. Slowly simmer until liquid reduces by about half. Step 3 - Add all other ingredients, bring to a gentle simmer and cook covered for 15 minutes. All curry pastes have different flavor profiles, so always taste first to see what is lacking. Lets talk about the best vegetarian curry you will EVER have in your life. This Thai red curry potato lentil soup is the ultimate comforting dinner on a cold day. Vegetables in Thai Red Curry with Sweet Potato Noodles, Thai Red Curry Lentil Soup with Sweet Potatoes. Perfect for meal prep, Vegan Thai Red Curry reheats easily in the microwave or on the stovetop. If making this recipe vegan or vegetarian, make sure to use a brand of curry paste that doesnt contain shrimp paste. Thank you! halved lengthwise and sliced -inch thick on the diagonal, seeds and membranes removed, thinly sliced, or regular basil, coarsely chopped plus more for garnish. Bring to a boil, reduce heat to medium-low and simmer for 8-10 minutes. Add the onion and cook for 3-4 minutes or until beginning to soften. Thanks for sharing the recipe . Bring it to a boil, then reduce heat to medium-low and simmer for 8 to 10 minutes. Thank you! Or use a bit of the fatty part of the coconut milk, if the coconut milk has separated. Let cool slightly. Peel potatoes, transfer to a bowl, and mash with a potato masher. Instead of the lime, you can use lemon. Will for sure make again. This Sweet Potato Curry recipe is a Thai-inspired dish that combined the delicious flavours of Thai curry with sweet potatoes and spinach. The hubby loves it and everyone who has tried it is a huge fan. Substitute sweet potatoes for white potatoes. Notify me of follow-up comments by email. Stir into mixture. Thai Red Curry with Sweet Potatoes Warm and spicy, a bowl of creamy Thai curry is a simple, comforting meal in a bowl, and an easy way to eat your veggies too. Your email address will not be published. Here youll find easy, step-by-step chef-tested gourmet recipes for today's home cook! Thai Sweet Potato Coconut Red Curry This vegan sweet potato curry is a hearty plant-based meal that's healthy, flavorful, comforting, and filling. Heat canola or coconut oil over medium-high heat in a large skillet or saute pan. You have to do something with them or else! BTW for those of us who are limiting our use of oil, i find its perfectly acceptable to use a little water in the pan to saut the onions rather than oil. Reduce heat to medium and add ginger, garlic, curry paste, and turmeric. Swap out the cauliflower for broccoli, sweet potatoes for the Yukons, baby kale for spinach, etc. Thanks so much, Chris! Or just mix it up and make it colourful by swapping out some of the sweet potato for other vegetables. That kicked it up a lot and made the flavor much deeper. Add the carrots, red bell pepper and potatoes and cook for 5 to 6 minutes, stirring often so the potatoes don't stick to the pan. Add the sweet potato and stir to combine with the onions. Using chicken instead of seafood: add diced chicken in the beginning with the onion. Thanks again! Melt the coconut oil or heat the canola oil over medium-high heat. Bake potatoes on sheet pan until very soft, about 75 minutes. 4 tablespoon Thai red paste 1 x 400 g (14 oz) can plum tomatoes, crushed 1 x 400 ml (13.5 fl oz) can coconut milk 1 medium sweet potato, cut into 1-inch cubes medium head of cauliflower, cut into medium size florets 150 g (3 cups) baby spinach Juice of 1 lime Instructions Melt the coconut oil in a large and deep pan that has a lid. Glad you enjoyed! 1. Add the sweet potatoes, chickpeas, coconut milk, water, salt, and pepper and stir to combine. SUBSTITUTIONS: Almost any vegetable can be used in this curry. I recommend serving this curry piping hot over a tall mound of fluffy jasmine rice. Hi Matthew, yes red curry paste is best but you can use any type, it will still be delicious! Please leave a comment, star rating or post your photo on Instagram and tag @fromachefskitchen. I wasn't sure how my kids would do with the curry paste, so I only did 2 oz. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. Pour into the skillet with the sweet potatoes and stir to combine. How to make Vegan Red Lentil Sweet Potato Curry: Combine the lentils with 2 cups (600ml) of the water in a small saucepan over medium heat. Third, put some Jasmine rice on to cook. If you are big curry fans like us, you might also enjoy these other vegan curries: This information is calculated per serving and is an estimate only. Lower the heat to low, then cover and let simmer for 20 minutes or until the potatoes are tender. Serve in bowls over rice or wide rice noodles, garnished with chopped cilantro. I was surprised how quickly the sweet potato chunks cooked, it didn't take long at all! All Posts Dinner One Pot Potatoes Rice Vegan Vegetarian Videos, Having this for the first time this evening. Your email address will not be published. There's plenty of sauce in this recipe so you can certainly substitute fresh tomatoes for canned tomatoes. Add the curry paste, peanut butter and chilli flakes and mix together. Thai Sweet Potato Carrot Soup: Heat the oil in a large pot over medium-high heat. Drain the lentils and set aside. Vegan, gluten-free, and oil-free. ___. Your email address will not be published. Versatile! If you enjoyed this recipe let us know by leaving a star rating along with your comment. Join the FROM A CHEF'S KITCHEN MAILING LIST to get all the latest posts and more! We deliberately kept this ingredient list on the short side. Charred Sweet Corn Zucchini Coconut Curry, Roasted Red Pepper Penne alla Vodka with Sausage, Creamy sweet potatoes, tender chickpeas, and wilted spinach, A rich, spicy coconut sauce with plenty of zip from the red Thai curry paste, All this curry goodness piled high over the curry essentials: fluffy jasmine rice with cilantro + lime. It's normal for some oil to separate out and float on top of the curry. You cant remove the salt once its added. This curry is vegan, gluten-free and ready in 35 minutes. Your email address will not be published. Just keep in mind that this will give you a curry that isnt as creamy. Heat the olive oil in a pot on medium heat, then add the onion, ginger and garlic and saute for 2 minutes. Satay sweet potato curry recipe | BBC Good Food Cook this tasty vegan curry for an easy family dinner. Let the curry cool to room temperature, then transfer to an airtight container and place in the freezer for up to 3 months. You'll find the full recipe below, but here's a quick visual guide on how to cook this vegan Thai red curry in just 3 easy steps! If you want to add more protein to this curry, feel free to add a cup of chickpeas or some cubed tofu to the curry. Please read my disclosure. Were calling that a dinner win here, yall. Keep in the fridge in an airtight container / jar for weeks or can be frozen. It might not have quite the same flavour, but it sure has the sour tang to balance out the sweet and salty. Thai Red Curry with Chicken and Sweet Potatoes Yield: 4 servings Prep Time: 25 minutes Cook Time: 20 minutes Total Time: 45 minutes This quick meal is naturally dairy-free! Add the cauliflower florets. Keep warm until ready to serve, or cover and . fresh Thai basil, mint or cilantro / coriander leaves. This Instant Pot Thai Red Curry Sweet Potato Soup is made with wholesome ingredients like red lentils and sweet potatoes and is incredibly creamy and aromatic. As an alternative to rice, try some noodles. The hubby loves it and everyone who has tried it is a huge fan. Serve it alone or with Thai Spring Rolls or Lettuce Wraps. That's how this recipe was born but now it's one of my go-to's when I want something healthful, light and flavor-packed! So I think tomorrows leftovers will be fantastic as the flavors soak into the vegetables. Has this ever happened to you? Its rich, its creamy, its spicy, all the GOOD things you love about curry. Partially cover pot and cook until carrots are crisp-tender, 10-15 minutes. Store leftovers in the fridge for 7 days or in the freezer for 3 months. Rinse the rest of the beans in cold water, cover and keep in the fridge to serve with the soup on day 6. Copyright 2022, Whole and Heavenly Oven. How much you add is up to you. Hi, Erin, Thanks so very much and glad you all enjoyed! I made a few changes based on what I had sitting around - sweet potatoes instead of carrots and potatoes, thai chili peppers instead of red bell pepper, and just 1 can of coconut milk with a bit of water (it was a small head of cauliflower), green beans instead of spinach - but if I had had all of the recipe ingredients on hand I would have used them instead and I bet it would have been even better. Some curry pastes are vegan, and some are not. Sweet Potato Curry is easy to make and packed with Thai curry flavour! Mix in the curry paste and peanut butter, then add in cubed sweet potatoes and mix together again. Drain and add of the cooked beans to the curry. Ingredients Add the ginger and garlic and fry for a minute until aromatic. This Vegan Thai Red Curry recipe is spicy, delicious, healthy and versatile! Required fields are marked *. Once hot, add the curry paste, garlic, ginger and lemongrass and cook until fragrant, about 2 minutes. In a medium pot, combine quinoa and 3 cups water. Bring to a simmer, cover and cook until potatoes are fork tender - about 5-7 minutes. Thanks so much Bex. 2 cups peeled and cubed sweet potato about 1 medium potato 1 cup sliced red pepper 2 tbsp red curry paste I like Thai Gourmet brand tbsp chopped fresh ginger root 4 cups vegetable broth 1 1 can light coconut milk 1 can (16 oz) chickpeas, drained and rinsed 1 tbsp freshly squeezed lime juice 1 tsp lime zest 1 tbsp chopped cilantro Remove the curry from the heat and mix in the spinach leaves. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet. Bring curry to a simmer over medium heat, then reduce heat to medium low and let simmer 20-25 minutes until sweet potatoes are tender and sauce is thickened. About 10 minutes. Add the ginger, lemongrass paste and Thai red curry paste to the pot and cook, stirring, about 1 minute. Fantastically easy and delicious! To defrost let the curry thaw on the countertop until defrosted. Serve on its own or over rice. Lower the heat and add your Thai Kitchen red curry paste and sweet potatoes. It's the perfect, satisfying veggie-packed meal that delivers comfort in every bite. - + Ingredients 1 tablespoon olive oil 1 medium onion (diced) 2 cloves garlic (minced) 1 tablespoon ginger (finely grated) 1 tablespoon Thai red curry paste Keep a container of red curry paste in your fridge - it lasts forever - and this will become a favorite go-to meal. Season with salt and pepper to taste. Thanks to the other comments, I doubled the amount of curry paste but did green curry paste for the second one. There are many different ways you can serve this Sweet Potato Curry. Heres everything youll need to make this vegan Thai red curry recipe along with how to prep. Add the curry paste and coriander stalks and cook,. Instructions: Bring a wok or saucepan to medium high heat add the coconut oil and cook the onions and bell peppers until softened. Love that you made it based on what you already had on hand as I'm definitely that kind of cook, too! Step 1 - Melt the coconut oil on medium-high heat and fry the garlic and ginger for about a minute. Be sure to follow along onPinterest,InstagramandFacebookfor even more deliciousness! While the rice is cooking, begin to make the curry by heating a large skillet with deep sides over medium heat. Add the chicken and cook until lightly brown. Fry sliced shallots (onion) in oil until soft. Add onion, ginger, garlic, red pepper flakes and a pinch of salt. Looks amazing and will try it tonight. Add in the onion and saut 3-4 minutes. Depending on the type of coconut milk you use, your finished curry may separate more or less. A dutch oven, large frying pan or wok are all good options. Instructions. Season chicken with salt and pepper, to taste. Instructions. What a dream to live in Thailand! Bake on a baking sheet until soft, about 1 hour. Thanks again and glad you enjoy! 2. Add the onion and cook for 3 to 4 minutes or until beginning to soften. It adds a very slight hint of coconut taste that pairs well with the spices in the curry. Like, so so good. Serve immediately with fresh chopped basil on top. Added courgette that needed using up and it was lovely. It's a great recipe for using up veggies, we had some leftover kale in the last one we made too. Next, start cooking the Thai Red Curry by sauting the eggplant and onion in a bit of coconut oil to soften, then add the sweet peppers. Re-lid and let simmer for 5-10 minutes, or until the potatoes are cooked. Ther are curry pastes are made with shrimp paste in them, so its important to check the label to see if it contains that ingredient. for email updates and to get your copy of our Top 5 Vegan Recipes. Chop it up into small bites and they will be soft after simmering. This post contains affiliate links which means I will make a small commission if you purchase through those links. Will take 2 to 3 minutes. Vegan Thai Red Curry is a spicy, healthful, delicious vegan dinner you won't feel guilty about! Cook for 3 hours and 50 minutes. This recipe makes a big pot; if you make a half-recipe you can freeze the remaining coconut milk for future use. Cook, stirring, until aromatic, 30 seconds to 1 minute. Tofu is a great addition and glad you adjusted the curry paste level to your tolerance. Stir spinach, cilantro and lime juice into curry until spinach is wilted. In a large skillet over medium, heat the oil. 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