Italian food, specifically Sicilian food, is my number one, go-to, comfort food.  But, I can’t eat Italian food every day when such wonderful flavors await in foods from other countries.  I usually enjoy Thai food at a restaurant, because the thought of making homemade Thai food slightly intimidates me.  The advent of a variety of delicious pre-made Thai curry pastes readily available at the grocery store has given me hope to attempt homemade Thai food.  I especially enjoy Thai food when attempting to eat vegan because so many Thai recipes can easily be veganized. 

I was in high school when I tasted Thai food for the first time at the Thai House, Jackson’s first Thai restaurant.  Opened in 1992 by a husband and wife, the Bunnirans introduced a small Mississippi town to the flavors of their home.  To keep things in context, the Mississippi restaurant scene at that time was mostly steakhouses, Italian, Greek, and Japanese.  The Thai House was different and delicious. 

Red curry, pork laab, pork satay, Tom Yum Soup, vermicelli noodles, pad Thai, massaman curry, and the oh-so-delicious Thai tea.  I had never tasted such flavors before, and I couldn’t get enough of the curries.  They were flavor bombs infused with coconut milk.  I am so thankful to have been exposed to Thai food by the Bunnirans, who I hope are enjoying their retirement after running the Thai house for 24 years. 

This red curry with sweet potato and chickpeas is one of my go-to recipes for Meatless Monday.  It is a quick weeknight dinner that is delicious and will not only keep in the refrigerator for several days after but tastes better the next day.  My brilliant and witty friend, Kathy, has been asking me to post an easy, healthy, vegetarian dinner to make during the work week.  Kathy, I took your suggestion and went an extra step…vegan!  Mangia y’all!

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Vegan Sweet Potato and Chickpea Curry


  • Author: Christina
  • Total Time: 1 hour
  • Yield: 3 quarts 1x

Description

This red curry with sweet potato and chickpeas is one of my go-to recipes for Meatless Monday.  It is a quick weeknight dinner that is delicious and will not only keep in the refrigerator for several days after but tastes better the next day.  


Ingredients

Units Scale
  • 3 Tbs coconut oil
  • 2 cups onion, diced
  • 2 tsp garlic, chopped
  • 2 tsp fresh ginger, grated
  • 1 lemongrass stalk
  • 2 cans chickpeas, rinsed and drained
  • 4 cups sweet potatoes, chopped (about two medium sweet potatoes)
  • 1 can coconut milk
  • 2 cans vegetable broth
  • 2 Tbs red chili paste
  • Chopped green onions, for garnish
  • Cilantro, for garnish
  • Thai basil, for garnish (optional)
  • Salt, to taste

Instructions

  1. In a medium sized pot, melt the coconut oil over medium heat.
  2. Add the onions and season with salt, to taste. Cover and cook for about 5-8 minutes until softened.
  3. Uncover and add the garlic and ginger. Stir to combine and cook for 3-4 minutes.
  4. Add the chickpeas, sweet potatoes, coconut milk, vegetable broth, chili paste, and lemongrass.
  5. Simmer over medium heat for at least 20 minutes or until the sweet potatoes are soft.
  6. Serve over brown rice or rice noodles.
  7. Garnish with green onions, cilantro, and Thai basil (optional).
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
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