This hearty, creamy and comforting Thai Sweet Potato, Chickpea and Mushroom Curry recipe is bursting with so many flavours and this curry is so easy and simple. This curry is loaded with autumn and winter produce such as sweet potato and mushrooms adding their heavenly aroma and rich flavour.
This curry is cooked with nourishing and colourful autumn vegetables in homemade coconut red curry sauce which can be prepared mild or spicy. And above all, a bonus point is that this curry is completely vegan, so I urge you to try this recipe this autumn and winter season as this curry is a beautiful way to enjoy and celebrate all the best produces of this colourful season as Autumn is well and truly here in my part of the world. It is definitely time for fuzzy slippers, comfort curries to gorge on.
Since I have prepared a couple of jars Thai Green and Red Curry paste at home, I am on a roll making Thai dishes as everyone in the family is a big fan of Thai food. I have already made Coconut and Pineapple Thai Fried Rice, Thai Green Curry Hummus and Thai Style Squash and Sweet Potato Noodles Soup. All these recipes are our favourite, it's hard to pick one and now we have one more strong candidate in the race too :)
This curry can be made in a tick and can be a great midweek dinner. In addition to sweet potato in this curry is bulked up with really healthy ingredients such as chickpeas, mushrooms and spinach. However, you can use whatever you have to hand like instead of sweet potatoes butternut squash and either spinach can be replaced with kale.
I have served this curry with cooked Basmati and Wild rice, but if you can't find wild rice you can serve with only Basmati rice too.
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Thai Sweet Potato, Chickpea and Mushroom Curry
This vegan and healthy Thai Sweet Potato, Chickpea and Mushroom Curry is so wonderful, it is a perfect comfort food for the colder days.
- 500g Peeled and Cubed Sweet Potato
- 300g Boiled Chickpeas without water
- 300g Mushroom roughly chopped
- 250g Spinach
- 4 -5 Tbsp. Red or Orange Thai Curry Paste
- 1 tin-400ml Coconut milk
- 3-4 Shallots or mild onion finely chopped
- 2 Tbsp. Oil
- 1/4 cup Roasted peanuts
- one Red bell pepper chopped
- 1 Tbsp. Lime juice
- 2-3 Tbsp. Freshly chopped coriander
- 1 Tbsp. Palm Sugar
- 1 Tbsp. Soy sauce
- For Serving
- Cooked basmati and WildRice
Heat oil in a heavy bottom pan and fry the chopped shallots or onion until light pink.Add chopped sweet potatoes and stir well.Cover the pan with the lid and let the sweet potato chunks cook for 5-7 minutes on a very low heat.Now add chopped mushrooms and stir well.Add curry paste and soy sauce, combine everything. After 3-4 minutes add coconut milk with 50ml water and let the curry cook for a while.Now add red bell pepper and chickpeas and let the curry cook further for 5-7 minutes.Let the curry simmer till sauce gets thicker.Now stir in spinach until wilted and add salt and palm sugar.Add half of the peanuts and coriander, add lime juice and mix well.Serve hot with cooked basmati and wild rice.Enjoy!
DetailsPrep time: Cook time: Total time: Yield: 4-6 servings