Vegan Thai Potato Curry (Spicy)
This simple one-pot dinner is rich, fragrant and super healthy for you! Our Thai vegan white potato curry is made with coconut milk, chickpeas and colorful vegetables, slightly spicy and layered with different textures. Try this mouthwatering and easy plant-based dinner!
Ingredients
- 1 yellow onion diced
- 3 garlic cloves crushed
- 2 cups vegetable broth 480 ml
- 2 potatoes peeled and cut into cubes
- ½ cup cooked chickpeas drained (85 g)
- 1 cup peas frozen (160 g)
- 1 red bell pepper diced
- 1 medium broccoli head cut into florets
- 1 cup fresh spinach 30 g
- 1 cup full-fat coconut milk 240 ml
- 1 tbsp Thai red curry paste
- 1- inch ginger piece peeled and grated
- 2-3 tsp salt
- 2 tsp ground turmeric
- ½ tsp cumin
- ¼ tsp ground cinnamon
- ½ tsp red chili flakes
- ½ lime juice only
- Fresh parsley leaves to garnish
- Vegan yogurt to serve
Instructions
- In a medium pot, add the onion, garlic, and 1 tbsp vegetable broth. Sauté for 5 minutes over medium heat, stirring frequently. If needed, add more vegetable broth to avoid sticking.
- Add the potatoes, turmeric, ginger, cumin, cinnamon, salt, and chili and cook for 2-3 more minutes, stirring frequently, while gradually adding more of vegetable broth.
- Next, add the coconut milk, the rest of the vegetable broth, curry paste, chickpeas, peas, and bell pepper. Stir to combine, then cover with a lid and bring everything to a boil over medium heat.
- Let the curry simmer for 15 minutes over low heat, then add the broccoli and spinach and cook for another 5 minutes.
- Turn off the heat, add the lime juice, and mix to combine. Add more salt or other spices if desired.
- Divide into serving bowls, garnish with parsley and add a dollop of soy yogurt. You can serve it warm on its own, over rice, quinoa, or with some freshly baked vegan naan.
Notes
- You can swap the potatoes for sweet potatoes.
- Instead of broccoli, bell pepper and spinach, you can use any other vegetables such as cauliflower, eggplant, zucchini, snow peas, mushrooms, carrots or corn.
- You can make this recipe into a delicious curry soup by adding more liquid (especially water) and adjusting the spices accordingly.
- If you want a non-spicy curry, simply omit the red chili flakes and choose a mild curry paste. Likewise, if you want it hotter, use more chili flakes and a hot curry paste.
- Find more tips in the article above!
Nutrition
Calories: 480kcal | Carbohydrates: 70g | Protein: 15g | Fat: 19g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Sodium: 632mg | Fiber: 12g | Sugar: 18g