Vegetable Coconut Curry
A fragrant Thai-inspired coconut vegetable curry with chickpeas, spinach, capsicum and sweet potato in a golden coconut milk sauce. Vegan, quick and deeply satisfying. Serve with jasmine rice.
Prep
10m
Cook
25m
Diff.
Eas
Serves
4
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Ingredients
Onions, yellow, raw
1 medium
Garlic, raw
2 cloves
Ginger root, raw
1 teaspoon
Limes, raw
1 lime
Sweet potato, orange flesh, peeled, raw
2 medium, cubed
Oil, olive, extra light
1 tablespoon
Chickpeas (garbanzo beans, bengal gram), mature seeds, canned, drained solids
1 can
Coconut, milk, canned, reduced fat
1 can
Vegetable broth, ready-to-use
1 cup
Spinach, raw
large handful
Peppers, sweet, red, raw
1 capsicum
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Instructions
Heat oil in a large pan over medium heat. Add the onion and cook for 5 minutes.
Add garlic, ginger and curry paste. Cook for 1–2 minutes until fragrant.
Add the diced sweet potato and stir to coat in the paste.
Pour in the coconut milk and vegetable stock. Bring to a simmer.
Cook for 15 minutes until the sweet potato is just tender.
Add the chickpeas and capsicum. Cook for a further 5 minutes.
Stir in the spinach until wilted.
Season with salt, lime juice and a pinch of sugar if desired.
Serve over steamed rice with fresh coriander.
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