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When it comes to midweek dinners, I normally try to keep it hassle free because I normally have to make at least two different meals on a daily basis (and that’s not counting my sensory eater’s daily freezer pizza or pasta). But then, I rally don’t want to eat my picky eater’s food either. I don’t know how many of you are in the same shoes, but it our house food is a real pain. Anyway, the point came long ago where I stopped worrying and just go with the flow.
Perfect midweek dinner
So, midweeks are for quick and easy dinners – as it is the case with many of us. This vegan Thai sweet potato curry is super easy and it’s ready in 40 minutes. It’s a classic in our house, for we always have cans of coconut milk, chopped tomatoes and chickpeas stocked – and of course the veggies can also vary as you wish! Throw in some squash, broccoli or regular potato – whatever needs to be used up really.
Nutritious black rice
I added Thai black rice as a side but Thai sticky rice or basmati are also good. Black rice when it’s cooked perfectly, contains protein, fiber, iron, and anthocyanin, which is a powerful antioxidant. This is because black rice is not refined, so it retains its natural minerals and vitamins, including Vitamin E, high levels of fibre, and 9.9g of protein per 100g serving, higher than many other rice and grains.
How to cook black rice
The standard cooking method, you would use for white rice will not be sufficient for black rice. I suggest to pre-soak black rice to reduce cooking time, preferably overnight. This will also aid digestion. Make sure, you use glass bowl for this as black rice stains.
To cook black rice, use the absorption method (same as with white rice). Add water and the black rice into a saucepan. Over medium-high heat, bring the water to a boil. Add the salt, reduce heat, cover, and cook for about 30-35 minutes (about double the time as any white rice, even after soaking).
You can store it in the fridge for another day, perfect left over meal. Enjoy!
Vegan Thai Sweet Potato Curry With Chickpeas
Ingredients
- 1 large sweet potato peeled and chopped
- 400 g can chickpeas drained
- 800 g cans chopped tomatoes
- handful fresh basil
- 100 g can frozen pinach
- 400 g can coconut milk
- 2 tsp Thai basil
- 2 tbsp Thai red curry paste
- salt and pepper to taste
- 3 tbsp coconut oil
- 1 medium yellow onion finely chopped
- 3 cloves garlic minced
Instructions
- Chop up everything in advance. Heat the coconut oil in a wok pan and the basil leaves. Simmer for a minute or two on medium heat.
- Add the sweet potato and the chickpeas, cook for 10 minutes.
- Add all the spices.
- Add the chopped tomato, cook for another 10-15 minutes. Finally add the coconut milk and the spinach and boil everything together for a further 5 minutes.
- Serve it with Thai black rice.
