Spicy chickpeas in creamy red curry and coconut sauce top healthy sweet potato noodles for an easy, healthy dinner that’s ready in less time than it takes to wait for delivery!Put down that takeaway menu! Let’s make a healthy dinner to start the week. This dinner is filled with classic Thai food flavours updated with a healthy nourished life twist. You can have all those savoury, spicy, sweet flavours you crave in this lighter, updated version of red curry with noodles. I love Thai flavours. There are so many layers of spices, herbs, and fresh ingredients that come together to create truly crave-worthy food.
Eating Thai food at a restaurant can be challenging for people who need to eat gluten free though because you are never quite sure of what sauces the kitchen is using, although I am lucky that Chris and I have found one or two spots near us that are gluten-free aware. And, let’s face it, eating Thai food at a restaurant also means I am going to order a big dish of white rice (yes, sir, that is all just for me) and perhaps an adult beverage or two. Not really the vibe I want to start my Monday night with. And takeaway food always comes in way too big containers that are somehow mysteriously empty by the time I’ve finished an episode of True Detective…Most of the time, for the sake of our health, wallet, and my skinny jeans, I would rather cook at home. Our fridge is always loaded with fresh vegetables and with a few other store cupboard ingredients you can whip up easy, healthy Thai inspired food at home in less time than it would take for the delivery man to find your house and for you to find PJs you are comfortable answering the door in. This red curry chickpea dish is ready in under twenty minutes! How’s that for fast food!
The most important thing about making healthy food taste delicious is layering flavours. When your tastebuds are happy and satisfied you truly feel like you have eaten a meal, not some shadow of a dish with the label healthy slapped on it (I’m looking at you tasteless restaurant garden salad). In this dish we start with a flavour base of finely diced red onion, capsicum, and garlic. We add a healthy dose of red curry paste, canned chickpeas, light coconut milk, and a squeeze of lime. So many flavours that meld together! While our curry stays warm we shred some sweet potatoes with a julienne peeler (you could use a fancy spiralizer or a mandoline slicer instead) then quickly fry them off with cumin and a few chilli flakes for extra heat!
With the scent of red curry and coconut mixed with fresh, floral coriander leaves you will feel like you have been transported to your favourite Thai spot. But here, you can wear PJs and watch Game of Thrones in bed. You know, like some of us do….
Thai Red Curry Coconut Chickpeas with Sweet Potato Noodles
Vegan | Gluten Free | Serves 2 (easily multiplied) | Leftovers keep nicely for a day or two in the refrigerator
Note about heat: adjust the amount of red curry paste used for less heat if you are sensitive, or if you are serving this to kids. You can also leave out the chili flakes from the noodles to reduce the heat.
Note about meat: For my omnivorous friends, this also works well with chicken breast. Your cooking time may be a little longer as you need to ensure the chicken is cooked all the way through. I recommend dicing into 2cm cubes if using chicken.
- 1 tablespoon olive oil
- 1 medium red onion
- 1/2 large red capsicum
- 2 cloves garlic, crushed
- 1 heaped tablespoon red curry paste (adjust to taste – see note)
- 400 gram can chickpeas, drained and well rinsed
- 1/3 cup light coconut milk
- 1 large sweet potato
- 1/2 teaspoon cumin
- Sprinkle of chili flakes (see note)
- Juice of 1 lime
- Fresh coriander leaves to serve
- Peel and finely chop onion and finely dice capsicum.
- Heat 1/2 tablespoon olive oil in a medium non-stick frying pan over medium heat. Add onion, capsicum, and garlic and fry until onion is translucent.
- Add red curry paste and cook for 1-2 minutes stirring. Add chickpeas and stir to coat completely in curry paste. Pour in coconut milk and stir to combine. Reduce to heat to it’s lowest setting and allow to simmer.
- Peel sweet potato and shred into long thin strips using a julienne peeler.
- Heat remaining olive oil in a small frying pan. Add shredded sweet potato, cumin and chili flakes and cook, stirring until sweet potato is softened.
- Place sweet potato noodles into bowls. Stir lime juice into chickpea mixture and then divide between bowls.
- Sprinkle over coriander leaves to serve.