Vegan Sweet Potato, Spinach and Chickpea Thai Curry
For the full experience, make this recipe with the Drop Recipes app.
recipe by Drop https://getdrop.com/
-
- Total Time
- 1hr 10mins
-
- Serves
- 4
-
- Calories
- 396
Warming Vegan Curry, the perfect mid week dish, quick and easy to prepare and perfect for left over lunch the next day too
Inspired by: https://www.chloefoodie.com/chloefoodie/blog-post-fourteen-zs4p9recipe updated 23 Apr. 2021
Ingredients
-
- Canned chickpeas
- 400 g
-
- Garlic clove
- 2
-
- Peanuts
- as needed
-
- Lime
- as needed
-
- White rice
- as needed
-
- Firm tofu
- 260 g
-
- Sweet potato
- 1
-
- Thai red curry paste
- 30 g
-
- Vegetable stock
- 360 ml
-
- Salt & pepper
- as needed
-
- Coconut milk
- 250 ml
-
- Spinach
- 60 g
Tools
-
Panasonic 4-in-1 Microwave Oven
-
Large mixing bowl
-
Cutting board
-
Glass baking dish - 13 x 9 x 2"
Step preview
- Pre-heat - 180°C, Convection bake
- Pat dry tofu with kitchen paper and cut into cubes
- Chop sweet potato into 1 inch pieces
- To a large mixing bowl add the tofu, sweet potato, rinsed chickpeas and crushed garlic
- Add curry paste first to the vegetable stock and then add to large mixing bowl
- Add coconut milk to the large mixing bowl, season with salt and pepper and mix to combine
- Transfer ingredients from the large bowl to your baking tray
- Bake Curry in the Panasonic 4-in-1 oven for 60 mins or until sweet potato is soft
- Once sweet potatoes are soft carefully remove from the oven and mix in the spinach
- Serve with crushed peanuts and lime over cooked rice