Vegan Thai Sweet Potato Curry With Chickpeas
Easy, midweek meal, few ingredients ready in 40 minutes!
Servings: 4
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.
