Red Thai Peanut Curry With Sweet Potatoes And Chickpeas • Fit Mitten Kitchen Recipe

I was captivated by the aroma of coconut oil and red onion in my Thai Sweet Potato Curry. Grated ginger, tangy lime juice, red curry paste and peanut butter blend. Sweet potatoes, chickpeas and coconut milk create rich layers that promise a hearty plant based delight. This recipe is enticing.

I’ve been experimenting in the kitchen and this Red Thai Peanut Curry With Sweet Potatoes And Chickpeas recipe became an unexpected hit. I started by heating 1 tbsp coconut oil with a medium chopped red onion, then tossed in 4 minced garlic cloves and a tbsp of freshly grated ginger.

The aroma was unbelievable as I stirred in 1 to 2 tbsp of red Thai curry paste. I added in one large sweet potato, peeled and cut into cubes, and slices of red bell pepper, letting everything mingle until the veggies softened.

Then, I mixed in a can of coconut milk, 1/2 cup vegetable broth, and a generous 3 tbsp of natural peanut butter that tied the flavors together perfectly. A splash of tamari, a drizzle of maple syrup and the juice of a lime finished it off.

I seasoned with salt and pepper, garnishing with a sprinkle of fresh cilantro. This dish is a twist on a classic sweet potato curry you won’t wanna miss!

Why I Like this Recipe

1. I love how this recipe brings together the sweet potatoes and chickpeas with that rich, creamy peanut curry sauce, it just hits the spot every time I make it.
2. I appreciate that it’s a plant based and gluten free meal, which makes it perfect for when I want something healthy but also super satisfying.
3. I think the blend of flavors from the red Thai curry paste, ginger, and garlic really stands out, it gives the dish that bold kick that I crave in a hearty meal.
4. I also like how simple it is to prep and cook, even though there are lots of cool ingredients, the steps are easy to follow and it always turns out great.

Ingredients

• Coconut oil offers healthy fats and light flavor that helps cook other ingredients.
• Red onion adds fiber and a sweet, savory depth that brightens the dish.
• Garlic offers a punch of flavor and potential immune benefits to this curry.
• Fresh ginger adds spice and warmth with a hint of natural zest.
• Sweet potato is loaded with vitamins and fiber, while giving a natural, soft sweetness.
• Chickpeas provide protein and fiber to make the curry hearty and satisfying.
• Natural peanut butter lends creaminess plus healthy fats and a nutty, rich taste.
• Lime juice brings a tart, refreshing finish that balances spicy flavors well.

Ingredient Quantities

• 1 tbsp coconut oil
• 1 medium red onion, chopped
• 4 garlic cloves, minced
• 1 tbsp freshly grated ginger
• 1 to 2 tbsp red Thai curry paste
• 1 large sweet potato (about 1 lb), peeled and cut into 1-inch cubes
• 1 red bell pepper, sliced into strips
• 1 15-oz can chickpeas, drained and rinsed
• 1 can (14 oz) coconut milk
• 1/2 cup vegetable broth
• 3 tbsp natural peanut butter
• 1 tbsp tamari or gluten-free soy sauce
• 1 tbsp maple syrup
• Juice of 1 lime
• Salt and pepper, to taste
• Fresh cilantro or Thai basil, for garnish

How to Make this

1. Heat the coconut oil in a large pot over medium heat. Add the chopped red onion and cook it for about 3-4 minutes until it gets soft.

2. Into the pot, throw in the minced garlic and grated ginger and fry for another minute, stirring constantly so they don’t stick.

3. Mix in the red Thai curry paste and let it sizzle for about a minute to release all its good flavors.

4. Now add the sweet potato cubes and red bell pepper strips to the pot, stirring them well to coat in the spices.

5. Pour in the coconut milk and vegetable broth then stir in the natural peanut butter, tamari, and maple syrup until it’s all nicely mixed.

6. Bring everything to a simmer then add in the chickpeas. Let it cook on low heat for about 15-20 minutes, or until the sweet potatoes are tender.

7. Squeeze in the juice of one lime and season with salt and pepper to taste.

8. Taste the curry and adjust seasonings if needed – sometimes a bit more lime or salt makes a difference.

9. Once everything is thick and flavorful, take the pot off the heat.

10. Serve your red Thai peanut curry hot, garnished with fresh cilantro or Thai basil. Enjoy!

Equipment Needed

1. Large pot – needed for heating oil and simmering the curry evenly
2. Chef’s knife – for chopping the red onion, sweet potato and red bell pepper
3. Cutting board – to safely prepare all your veggies
4. Measuring spoons and a measuring cup – so your spices and liquids are just right
5. Grater – to grate the fresh ginger easily
6. Wooden spatula or stirring spoon – for constant stirring so nothing sticks
7. Can opener – essential for opening the chickpeas and coconut milk cans
8. Citrus juicer – to get the lime juice without any mess
9. Ladle – to serve up that delicious curry in bowls
10. Serving bowls – so you can enjoy your meal hot and fresh

FAQ

Red Thai Peanut Curry With Sweet Potatoes And Chickpeas • Fit Mitten Kitchen Recipe Substitutions and Variations

• If you dont have coconut oil, try using avocado oil or even a light olive oil for a similar flavor.
• If you cant find red Thai curry paste, mix red pepper flakes with garlic, a little cumin, and coriander for a quick fix.
• Coconut milk can be substituted with cashew cream or almond milk mixed with a bit of coconut cream to keep that creamy texture.
• If natural peanut butter isn’t available, almond or cashew butter works pretty well as a replacement.

Pro Tips

1. Before you start cooking, make sure your onions are really soft and almost caramelized, it really brings out a sweeter, deeper flavor in the sauce so you get more of that rich taste.
2. Be careful when adding the red curry paste – sometimes less is more if you dont like it too spicy, but feel free to add a bit more later if youre in the mood for extra kick.
3. Stirring in the peanut butter gradually is key because it can clump if you add it too quick, so mix it in slowly while the pot is still on low so its smooth.
4. Always add the lime juice off the heat or right at the end to keep its bright, zesty flavor, coz high heat can sometimes make it bitter.