When it comes to midweek dinners, I normally try to keep it hassle free because I normally have to make at least two different meals on a daily basis (and that’s not counting my sensory eater’s daily freezer pizza or pasta). But then, I rally don’t want to eat my picky eater’s food either. I don’t know how many of you are in the same shoes, but it our house food is a real pain. Anyway, the point came long ago where I stopped worrying and just go with the flow.
So, midweeks are for quick and easy dinners – as it is the case with many of us. This vegan Thai curry is super easy and it’s ready in 40 minutes. It’s a classic in our house, for we always have cans of coconut milk, chopped tomatoes and chickpeas stocked – and of course the veggies can also vary as you wish! Throw in some squash, broccoli or regular potato – whatever needs to be used up really.
I added Thai black rice as a side but Thai sticky rice or basmati are also good.
Easy, midweek meal, few ingredients ready in 40 minutes!
- 1 large sweet potato peeled and chopped
- 400 g can chickpeas drained
- 800 g cans chopped tomatoes
- handful fresh basil
- 100 g can frozen pinach
- 400 g can coconut milk
- 2 tsp Thai basil
- 2 tbsp Thai red curry paste
- salt and pepper to taste
- 3 tbsp coconut oil
- 1 medium yellow onion finely chopped
- 3 cloves garlic minced
Chop up everything in advance. Heat the coconut oil in a wok pan and the basil leaves. Simmer for a minute or two on medium heat.
Add the sweet potato and the chickpeas, cook for 10 minutes.
Add all the spices.
Add the chopped tomato, cook for another 10-15 minutes. Finally add the coconut milk and the spinach and boil everything together for a further 5 minutes.
Serve it with Thai black rice.