Delicious & quite complex in flavour, this recipe is super simple but comes out so creamy, you don’t even realise that’s it dairy free.
Prep time: 15 minutes
Cook time: 1 hour
Serves: 8 people
- Dash of olive oil
- 3 red onions, finely sliced
- 2 heaped dessertspoons Thai red curry paste (I use the Valcom brand)
- 3cm piece of ginger, grated
- 1 bunch of fresh coriander
- 5 medium sweet potatoes, chopped into 2 cm chunks
- 2 x 400 gram tin chickpeas, rinsed
- 1 x 400 gram tin chopped tomatoes
- 600 ml coconut milk (less if you prefer your curry a bit hotter)
- 400 gram pre-washed spinach
- 200 gram green beans
- 2 dessertspoons fish sauce
- Heat a large wok & drizzle in some olive oil
- Add the onion along with the curry paste, & cook on low heat for 5 – 10 minutes, or until the onion is soft.
- Add the ginger. Pick the coriander leaves & finely slice the stalks.
- Add the coriander stalks, chickpeas & sweet potato to the softened onion then cook for 5 minutes.
- Add the tinned tomatoes, beans, fish sauce, 200ml of coconut milk & 400ml of water.
- Reduce the heat to a simmer, then cover and cook for 15 minutes.
- Remove the lid, & add the remaining 200ml of coconut milk.
- Cook for a further 20 minutes, stirring occasionally, or until the sweet potato is cooked through & the sauce thickened.
- Stir in the spinach & cook until wilted.
- Scatter over some coriander leaves & serve.
I designed this recipe to serve a large number of people as I was preparing it for lunch the next day also. Simply halve all the ingredients, except the tomatoes, if you wish to serve a family of 4.