Perfect for meal prep, Vegan Thai Red Curry reheats easily in the microwave or on the stovetop. 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. Add coconut milk and chili. The most traditional way to serve Thai curry is with rice. Thanks again! Our batch turned out to be quite large. In a recipe like this, you can even use the stem of the broccoli. Watch this curry made step-by-step on Google web stories! Cook for a minute or so until seafood is cooked through. Plus the starches will likely thicken the sauce a bit. vegetarian and vegan. Looks amazing and will try it tonight. 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. 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. Rub curry mixture all over chicken and under skin. Yes, you can freeze it, but with all those vegetables, it could be watery after thawing it out. Salting as you go is a great tip! Be sure to follow along onPinterest,InstagramandFacebookfor even more deliciousness! Just made this - thought it was really good. While the rice is cooking, begin to make the curry by heating a large skillet with deep sides over medium heat. 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 Mixed Entres (5 Pcs) 1 x Spring Roll, 1 x Curry Puff, 1 x Money Bag, 1 x Chicken Satay, 1 x Fish Cake. All curry pastes have different flavor profiles, so always taste first to see what is lacking. Add coconut milk, lime . If you dont like coconut milk, you can technically replace it with more vegetable broth in this curry. Nigella adds fresh mango cubes (or canned pineapple) at the end. But of course, use whatever vegetables you have that need to be used! Add the ginger, lemongrass paste and Thai red curry paste to the pot and cook, stirring, about 1 minute. Let the curry cool to room temperature, then transfer to an airtight container and place in the freezer for up to 3 months. Stir spinach, cilantro and lime juice into curry until spinach is wilted. Satay sweet potato curry recipe | BBC Good Food Cook this tasty vegan curry for an easy family dinner. Step 2. Or just mix it up and make it colourful by swapping out some of the sweet potato for other vegetables. Continue to cook until the chicken is cooked through, then remove it from the skillet onto a plate . It's the perfect, satisfying veggie-packed meal that delivers comfort in every bite. Add fresh ginger and garlic mince to the pot and cook until fragrant. Next time I will salt the onions and potatoes rather than wait until the end for better depth of flavor. It can . Make-ahead! Drain the lentils and set aside. The sweet potatoes and the chickpeas make it SUPER hearty and more than make up for it. Vegetables in Thai Red Curry with Sweet Potato Noodles, Thai Red Curry Lentil Soup with Sweet Potatoes. Add the garlic, ginger, coriander, and cook for about 1 minute, or until fragrant; stir frequently. Simmer for 15 minutes, until the sweet potato is completely soft and tender. Cant wait to finish it with the lime and greens + rice tonight. The hubby loves it and everyone who has tried it is a huge fan. Add sweet potatoes, chicken stock and Ground Makrut Lime Leaves. Heat the olive oil in a pot on medium heat, then add the onion, ginger and garlic and saute for 2 minutes. There are many different sweeteners you can use to add sweetness to a Thai curry. Slowly simmer until liquid reduces by about half. There's plenty of sauce in this recipe so you can certainly substitute fresh tomatoes for canned tomatoes. As a nice addition, some stir fried or steamed greens like kale or pak choi would be a colourful, nutritious idea! In large pot over medium heat, add oil, garlic, ginger - cook for about 1 minute. Season with additional salt and pepper to taste if needed. Cut chicken into 2 inch (5 cm) pieces. Learn how your comment data is processed. Add chicken, shallots and garlic to the stockpot and cook until golden, about 3-5 minutes. Open the pot and add the baby spinach to the pot. 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Minus the meat, plus extra veggies. Add the chicken stock and the diced sweet potato. Step 4 Add chile, if desired, and. If making this recipe vegan or vegetarian, make sure to use a brand of curry paste that doesnt contain shrimp paste. Home Recipes Vegetarian / Vegan Entrees. Directions Heat oil in a casserole or large, deep saucepan. We add it in a little at a time and taste as we go. Store in the freezer. 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 Pour the coconut milk into the pan and mix to combine, scraping bottom of the pan to remove any sediment. Instructions. We donate 10% of our profits to support good causes. Required fields are marked *. (i.e. Thanks again and let me know how it turns out. I was surprised how quickly the sweet potato chunks cooked, it didn't take long at all! Add fish (or shrimp) to the pot and heat again to a boil. I added tofu. Add the sweet potato chunks and stir to coat. Add lime juice and salt or vegan "fish" sauce to taste. Thanks for sharing the recipe . Vary the veggies and add tofu or chickpeas for protein. Just ate it now and dang is that tasty! I have it on rotation for my monthly meals. My family loves this recipe! Pat chicken thighs dry and season with salt and pepper. Preheat oven to 400 and prepare chicken. Please leave a comment, star rating or post your photo on Instagram and tag @fromachefskitchen. As an alternative to rice, try some noodles. I almost followed this recipe, and it was delicious! 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 Once hot, add the curry paste, garlic, ginger and lemongrass and cook until fragrant, about 2 minutes. Add the shredded carrots and cook, stirring regularly, for 4-5 minutes. Thanks! The flavors that were able to develop in this curry in only ONE hour is a little unreal. With its orange colour, it also looks good! Add the curry paste and cook, stirring, about 2 . In a pot over medium heat, heat sesame oil. Add the sweet potatoes, chickpeas, coconut milk, water, salt, and pepper and stir to combine. Glad you enjoyed! Fried briefly with the garlic and ginger it forms the flavour base the curry builds on. Bake potatoes on sheet pan until very soft, about 75 minutes. Join the FROM A CHEF'S KITCHEN MAILING LIST to get all the latest posts and more! Add vegetables and simmer on low, partially covered, for 15-20 minutes, or until vegetables are tender. Bring that up to a boil, then simmer until the red lentils and sweet potatoes are tender. Thai Sweet Potato Carrot Soup: Heat the oil in a large pot over medium-high heat. FIRST Cook the sweet potato. Add lime juice and sugar (optional). , Your email address will not be published. And wow that is very cool! Leave a comment and rating below. Add curry, tomato paste, and carrot, and stir thoroughly. Add the garlic and the red curry paste and give it a quick stir. ", TABLE OF CONTENTS (Click the Icon to Expand). Serve in bowls over rice or wide rice noodles, garnished with chopped cilantro. The best to thicken Sweet Potato Curry is to let the curry cook down, uncovered on medium heat. Add more protein to this curry by adding one cup of chickpeas. Hi, John, Thanks so very much and glad you enjoyed! Add lime juice and adjust for salt. Excellent recipe! Then add the broth, sweet potatoes, lentils and tomatoes. Bring to a boil and add mushrooms and Glorys. Keep warm until ready to serve, or cover and . Please let me know how it works in your slow cooker; I haven't tested it that way yet. 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 onion and cook for 3 to 4 minutes or until beginning to soften. 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. Im adding it to my menu for the next couple weeks and am going to try throwing it all in the crockpot before work. Yes, the curry paste is key. Then I added the curry paste, and it was even better! 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. Cook for a couple of minutes. Add the cilantro and lime juice. Hi, Julia, Thanks so much for your question. Cook for 3 minutes until peppers begin to soften. Prepared this last night to serve for dinner tonight! 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 I wasn't sure how my kids would do with the curry paste, so I only did 2 oz. The bulk of the curry is sweet potato, with a side kick of red pepper. More curry dinners you should definitely try next! Cover the pot. It makes great leftovers! our favorite easy, healthy, winter comfort food recipe. Add onion, ginger, garlic, red pepper flakes and a pinch of salt. Add the baby spinach by the handful and stir after each addition until wilted. Can you imagine the amount of lemongrass we had to chop up for that? You can also use coconut sugar, honey, agave, maple syrup or even just regular table sugar. Garnish with a handful of Thai basil (roughly torn), 2 tablespoon chopped cilantro, and 1 teaspoon chopped red chilies. The starches in the sweet potato will also help thicken the curry. Heat oil in a large pot on the stove-top over medium heat. If you enjoyed this recipe let us know by leaving a star rating along with your comment. Here are 3 key items. Directions: In a large saucepan of 3 cups water, cook rice according to package instructions; set aside. We recommend using some good quality organic coconut milk, as it has the least stabilisers and other unnecessary additives. Taste first, and see if it needs fish sauce and sugar. Drain and add of the cooked beans to the curry. Im Carol, a personal chef with 20 years of experience cooking food people want to eat! The hubby loves it and everyone who has tried it is a huge fan. This veggie curry recipe will quickly become part of your family meal rotation as it is so easily adaptable to whatever veggies you have to hand. Step 1 - Melt the coconut oil on medium-high heat and fry the garlic and ginger for about a minute. 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. Hi, Niel, Thanks so much! Add chicken breast and ramen noodles, and cook for 3 . Swap out the cauliflower for broccoli, sweet potatoes for the Yukons, baby kale for spinach, etc. There are only two simple steps involved in whipping this curry dip up. While the soup is simmering, bring a small pot of water to a boil for the vermicelli. Serve as is or over rice and top with crushed peanuts and cilantro. Bake on a baking sheet until soft, about 1 hour. This is going to be a staple in our home. Then lower the heat to low and cover and let simmer for 20 minutes or until the potatoes are tender. I went ahead and converted this one for you! Add onion and cook for a minute, then add curry paste and stir to let it heat in the oil. Using chicken instead of seafood: add diced chicken in the beginning with the onion. Serve the sweet potato curry with brown rice or cauliflower rice. Do not let ginger-garlic brown. Vary the veggies and add tofu or chickpeas for protein. Stir in the curry paste and fry for another minute. Instructions. Curries can vary in flavour depending on the ingredients you use. Heres everything youll need to make this vegan Thai red curry recipe along with how to prep. I would start with a teaspoon or so as you can always add more; add to taste. Reduce heat to medium and add ginger, garlic, curry paste, and turmeric. Its subtle, natural sweetness melts together beautifully with the Thai curry flavours. Fry sliced shallots (onion) in oil until soft. At this time, add the fish sauce and stir. This curry is vegan, gluten-free and ready in 35 minutes. Add chicken and sear over fairly high heat until lightly browned. . Add the onions, reduce the heat and cook until they've softened up. Bring to the boil and simmer for 15 minutes. But you need to work on accurate nutrition information. #cinnamonrolls #actsofservice #m, celebrated 50 with my girl and @14gcustoms. This is vegan and there is no cholesterol in any non animal products. Lower the heat to low, then cover and let simmer for 20 minutes or until the potatoes are tender. SECOND Add the sweet potato and the rest of the ingredients to a food processor and process until it's smooth and creamy. halved lengthwise and sliced -inch thick on the diagonal, seeds and membranes removed, thinly sliced, or regular basil, coarsely chopped plus more for garnish. 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. Stir. Cover the pan with a lid, reduce heat to low-medium. Will take 2 to 3 minutes. 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. Add your can of coconut milk, agave, chopped spinach, can of baby corn and sliced peaches. Add chicken and aubergine and coat with the paste and cook for 2 more minutes. Healthy! Please read my disclosure. At first, it tasted tomato soup-like, but then I added a ton of red pepper flakes, cilantro, basil, and one jalapeo. Instead, cook them in the curry for just a few minutes towards the end of the cooking time, so they retain some of their crisp freshness. Stir in the tofu or chickpeas. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. REHEATING INSTRUCTIONS: Can be reheated in the microwave or in a saucepan on the stovetop. In a medium pot, combine quinoa and 3 cups water. Bring it to a boil, then reduce heat to medium-low and simmer for 8 to 10 minutes. I recommend serving this curry piping hot over a tall mound of fluffy jasmine rice. I made this recipe today and it was absolutely delicious. Mix well. 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. If you dont like too much spice, start with less curry paste and you can always add more later. Required fields are marked *. Add sweet potato and carrots and toss with the onions and spices. I am saving on my notes so I can make again!!!! This was outstanding. Depending on the type of coconut milk you use, your finished curry may separate more or less. 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 green onions and saute for 3 minutes. It combines the flavors and textures of Thai red curry and red lentil dhal and comes together in just one pot! . Flavor time! 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 Adapted from Nigella Lawson's red prawn curry. 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. Thai curry pastes traditionally contain shrimp paste. Cover and cook till the sweet potatoes are tender. You might want to save whatever juice is on your cutting board from chopping the tomatoes to add to the sauce. To defrost let the curry thaw on the countertop until defrosted. Yum! I threw in some spinach too, for extra colour and flavour - it worked great. Red Curry - Bamboo Vegan. Heat 1 1/2 teaspoons of the coconut oil in a large skillet over medium-high heat. In a large saucepan, heat the coconut oil. So I think tomorrows leftovers will be fantastic as the flavors soak into the vegetables. 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! Remove from the heat and stir in the lime juice. It might not have quite the same flavour, but it sure has the sour tang to balance out the sweet and salty. Thanks so much, Chris! Red Thai sweet potato chickpea curry in a creamy spicy coconut sauce is loaded with hearty vegetables and an incredible vegetarian take on curry! Add the coconut milk, tomatoes and vegetable broth. Did you make this recipe? Figured curries always taste better the next day. Thanks again! 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. Bring to a boil, reduce heat to medium-low and simmer for 8-10 minutes. See the recipe card below for the exact quantities. Hoping I love it just as much as the stovetop version! The lack of meat here? In a large sauce pan or frying pan (with a fitting lid), melt the coconut oil on medium to medium-high heat. These are estimated values generated from a nutritional database using unbranded products. Required fields are marked *. Add chicken broth and stir to dissolve paste. 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. Copyright 2022, Whole and Heavenly Oven. This was delicious! Cook for 3 hours and 50 minutes. Add the coconut milk to the pot, followed by the . Add the curry paste, peanut butter and chilli flakes and mix together. 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 Heat oven to 375 degrees. Cook, stirring, until aromatic, 30 seconds to 1 minute. Keep the heat at medium otherwise the oil will burn. Just remember to shake/stir the can well before using to incorporate the thick cream at the top. Thanks again! Once carrot is slightly brown, add chicken broth. Remove and set aside. I started the blog after a spontaneous trip to India where I studied the practice of yoga and wellness. Log in, two years in, my sourdough starter is still alive, My love language. Serve immediately with fresh chopped basil on top. Variations and substitutions Add red curry paste and cook another minute, stirring often. Rice is the perfect classic side dish to a Thai curry. Not as thick as I thought it would be. 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. When the skillet is hot add in the cut up chicken. 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. In a large skillet over medium, heat the oil. Sweet Potato Curry is easy to make and packed with Thai curry flavour! Add the red pepper, cover with a lid and cook for a further 5 minutes. Homemade golden puff pastry with potato, peas, corn and Thai spices. Stir to coat the pieces and cook, stirring frequently, for 3 minutes more. Add coconut milk, chicken broth (if using) and fish sauce. Thanks again and hope you enjoy! This Thai red curry potato lentil soup is the ultimate comforting dinner on a cold day. - + Ingredients 1 tablespoon olive oil 1 medium onion (diced) 2 cloves garlic (minced) 1 tablespoon ginger (finely grated) 1 tablespoon Thai red curry paste Ingredients 4 cups peeled, cubed sweet potato (about 2 medium) 3 1/2 cups water, divided 2 cups dried red lentils 2 cups low-sodium fat-free vegetable broth 3/4 cup finely chopped white onion 3 tablespoons Thai red curry paste (such as Thai Kitchen) 2 teaspoons garam masala 2 teaspoons grated peeled fresh ginger 2 teaspoons ground turmeric Store leftovers in the fridge for 7 days or in the freezer for 3 months. Melt the coconut oil or heat the canola oil over medium-high heat. 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 The curry paste is 100% essential for an authentic Thai red curry. Lower the heat and add your Thai Kitchen red curry paste and sweet potatoes. Storing - Store leftover curry in an airtight container in the refrigerator for 3 days. Ha! $18.00. Will for sure make again. Step 3 - Add all other ingredients, bring to a gentle simmer and cook covered for 15 minutes. 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. Has this ever happened to you? It's normal for some oil to separate out and float on top of the curry. Coconut milk adds a rich creaminess to curry and is a traditional ingredient used in Thai curries. Or pound in a mortar and pestle. Its rich, its creamy, its spicy, all the GOOD things you love about curry. Season chicken with salt and pepper, to taste. Add the cauliflower florets. While we prefer the more aromatic basmati rice, the type most often used in Thai cuisine is Jasmine rice. , Hi, great recipe but just wondering if you mean red Thai curry paste? 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 Remove the curry from the heat and mix in the spinach leaves. 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. Just know that there are some good vegan curry pastes you can buy that will work perfectly for this recipe, just check that the ingredients don't contain fish or shrimp. Bring the mixture to a simmer, cover, and cook until the sweet potatoes are tender and cooked through, about 15 minutes. Sign up for the newsletter and get new recipes delivered to your inbox, plus my top 10 recipes ebook absolutely free! Hi, Ruth, Thanks so much for your question. I have it on rotation for my monthly meals. Im thrilled to hear this curry was a success. 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 Thanks to the other comments, I doubled the amount of curry paste but did green curry paste for the second one. About 10 minutes. Add the onion and sweet potato and saut for 5 minutes, until onions are translucent. for email updates and to get your copy of our Top 5 Vegan Recipes. In a large skillet, pot or Dutch oven, heat the olive oil over medium heat. Turn off heat. I have already done this as its cooking right now lol, but just wanted to get your input. These delicious sweet potatoes are served in a tangy curry satay sauce made with Thai red curry paste, peanut butter and coconut milk. Loaded with so many vegetables, it has to be! 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. Add your broth and salt, cover and bring to a boil. Vegetable, tofu and brown rice. In a small cup or bowl, whisk together the peanut butter, coconut milk, and remaining 1 of teaspoon of salt. Spread it into a single layer, season with salt and pepper and let it cook for about 2 minutes before stirring it. Bring to a simmer over medium heat, and simmer until water is absorbed and quinoa is soft and clear, 12-15 minutes. 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). Add the onions and peppers and cook over moderate heat, stirring occasionally, until tender, 10 minutes. Stir in the garlic and ginger, red curry paste, red pepper flakes, and brown sugar. In a large skillet or wok, heat oil over medium-high heat until shimmery. Add onion and salt, and cook, stirring . Heat the oil over medium-high heat in a large skillet or saute pan. Substitute sweet potatoes for white potatoes. 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. Add in the sweet potatoes and carrots and season with salt and pepper. We deliberately kept this ingredient list on the short side. Add all the spinach to the pot, but do not mix. Add the garlic and cook, stirring, about 30-45 seconds more. 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. By Carol Published: Oct 11, 2022 Modified: Oct 13, 2021 | This post may contain affiliate links. 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. 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. As an Amazon Associate we earn from qualifying purchases. This recipe makes a big pot; if you make a half-recipe you can freeze the remaining coconut milk for future use. Turned out pretty good. Thanks again! 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. Ginger, garlic, red Thai curry paste, and a little turmeric. Versatile! To a large skillet, add the oil, onion, and saut over medium-high heat until the onion begins to soften, about 5 to 7 minutes; stir intermittently. [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.] This tasty vegan Thai Red Curry with sweet potato is super easy and comforting. Step 2 Bring coconut milk and curry paste to a simmer in a saucepan. "Excellent recipe! the brand of curry paste, the type of soy sauce, the vegetable brothetc.) All Posts Dinner One Pot Potatoes Rice Vegan Vegetarian Videos, Having this for the first time this evening. Tofu is a great addition and glad you adjusted the curry paste level to your tolerance. Add in chopped sweet potato, curry paste and peanut butter, stirring to coat and cook for about 2 minutes. We sometimes toss in some chopped kale too. Hi, Christina, Thanks so very much and glad you enjoyed! Thanks for a delicious, healthy and most importantly to a working mom with kids an EASY-to-make recipe. How To Make Thai Sweet Potato Curry Recipe (With Step By Step Pictures) Scrub and rinse sweet potato. This soup is one of our favourite easy weeknight dinners alongside my One-Pot Vegan Miso Ramen recipe. (The potatoes should be close to done.). Directions Step 1 Preheat oven to 375 degrees. 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 Instructions. If you happen to have some leftover coconut milk, why not make some coconut rice? With spinach and sweet potato, it boasts two of your five-a-day and it's under 400 calories Cook this tasty, budget-friendly vegan curry for an easy family dinner. 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. Leftovers are just as good, and unlike sauces with regular dairy, you can freeze this without any reheating issues. 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. Ingredients Creamy Thai Sweet Potato Curry - packed with nutrition! This Thai Red Curry is a simple dish that does not require any elaborate equipment or appliances. Instructions: Bring a wok or saucepan to medium high heat add the coconut oil and cook the onions and bell peppers until softened. Add in the onion and saut 3-4 minutes. Question - would I be able to sub the canned tomatoes with fresh tomatoes? Add 1 cup of the coconut milk and cook for 1 minute, then add sweet potatoes. The dish is then balanced out with some soy sauce, lime juice and brown sugar to get that yummy combination of sweet, sour and salty-umami. Cook until sweet potato noodles are soft but not breaking apart. Chop it up into small bites and they will be soft after simmering. Your email address will not be published. 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. Fantastic, thanks for your lovely feedback Nicole. Sign Up! For our wedding party we cooked up a huge batch of Thai green curry, for which we also made the curry paste ourselves. Keep a container of red curry paste in your fridge - it lasts forever - and this will become a favorite go-to meal. Season with some salt and pepper. With a simple method and using only common ingredients, this recipe is perfect for lunch or a quick weekday dinner. Your email address will not be published. You cant remove the salt once its added. Add the garlic and red pepper and saut for 1 minute. 2. 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. In a large wok or skillet, heat coconut oil over medium heat for 1 - 2 minutes until hot. Thanks again and hope you enjoy!! The sweet butternut squash pairs beautifully with all the red curry spices. Time to build the sauce base! 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. Season with salt and pepper. Thanks so much for sharing! 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