Thai Red Curry Coconut Chickpeas with Sweet Potato Noodles | Vegan | Gluten Free

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!Red Curry Coconut Chickpeas with Sweet Potato Noodles | Gluten Free | Vegan | Thoroughly Nourished LifePut 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…Red Curry Coconut Chickpeas with Sweet Potato Noodles | Gluten Free | Vegan | Thoroughly Nourished LifeMost 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!
Red Curry Coconut Chickpeas with Sweet Potato Noodles | Gluten Free | Vegan | Thoroughly Nourished LifeThe 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….Red Curry Coconut Chickpeas with Sweet Potato Noodles | Gluten Free | Vegan | Thoroughly Nourished Life

 

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.

Ingredients

  • 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

Method

  1. Peel and finely chop onion and finely dice capsicum.
  2. 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.
  3. 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.
  4. Peel sweet potato and shred into long thin strips using a julienne peeler.
  5. 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.
  6. Place sweet potato noodles into bowls. Stir lime juice into chickpea mixture and then divide between bowls.
  7. Sprinkle over coriander leaves to serve.

Red Curry Coconut Chickpeas with Sweet Potato Noodles | Gluten Free | Vegan | Thoroughly Nourished Life

Thai Red Curry Roasted Capsicum Soup | Gluten Free | Vegan

Rich Thai flavours bright enough for a summer’s evening pair beautifully with sweet roasted capsicum and coconut milk. I want to swan-dive into a vast sea of this soup and have to slurp my way out. It’s that good. Be prepared for big, bold bowls of thick, luscious, soup, so desirable you will hope your spoon never hits the bottom.

Thai Red Curry Roasted Capsicum Soup | Vegan | Gluten Free | Thoroughly Nourished LifeI have been lusting after some deep, rich, Thai flavours after reminiscing with Chris about a Thai place that we went to early in our dating days. As well as making a killer chocolate thickshake (I know, weird, but it’s become our yardstick for thickshakes now), they made a rich red Thai curry. Plates heaped with fragrant sauce and colourful vegetables passed by our table multiple times while we were sipping on Chris’s thickshake and waiting for our dinner; unfortunately it wasn’t gluten free but out of curiosity (and lusty taste buds) I needed to experience red curry for myself. I instantly fell in love with the complex nature of red curry, and over the past few months it has been my comfort food of choice. During the long hot days of summer red curry is welcome for its bright, sharp relief and richness, without the cloying creaminess of other classic comfort foods.

Thai Red Curry Roasted Capsicum Soup | Vegan | Gluten Free | Thoroughly Nourished LifeNow, I know turning the oven on in the middle of summer isn’t very attractive, and standing over a pot of simmering soup even less so. I am one of those people who doesn’t mind turning her oven on even on the hottest of days, and I am forever grateful we have a super air-conditioner. If you are not thus inclined (or blessed), you can take a short cut and use roasted capsicum from the delicatessen, and the soup only needs to simmer for about thirty minutes before you can take a break from the heat and let the soup, and your body, cool down. In those thirty minutes you can stand underneath the air-conditioning and become an icicle once more. When the scent of ginger, lemongrass, and chilli starts wafting from your kitchen, all you need to do is pour a glass of crisp white wine, and open the kitchen window a little wider to let the summer night breeze in.

Thai Red Curry Roasted Capsicum Soup | Vegan | Gluten Free | Thoroughly Nourished Life

Thai Red Curry Roasted Capsicum Soup

Vegan | Gluten Free | Serves 2-3 and is easily doubled

Note: to make this super quick you can use pre-cooked capsicum from the deli. You will need about 8 large pieces for this recipe.

WARNING: DO NOT BLEND HOT SOUP.

Ingredients

  • 2 medium red capsicums (see note)
  • 1/2 tablespoon olive oil
  • 1 medium brown onion
  • 2 medium carrots
  • 2 cloves garlic
  • 2 small washed potatoes
  • 1 long red chilli
  • 2 tablespoons red curry paste (I use Ayam)
  • 1/4 teaspoon fresh-ground black pepper
  • 2 1/2 cups salt-reduced vegetable stock
  • 2/3 cup light coconut milk
  • Coriander leaves for serving

Method

  1. Preheat your oven to 200C and line a baking sheet with baking paper.
  2. Cut out the core of the capsicums, chop into four slices, and lay each piece skin-side up on the lined baking sheet. Cook until skin starts to blister and pull away from the flesh, this should take about 20 minutes. Place capsicum in a plastic container and loosely cover with the lid and a tea towel. Allow to cool for 15 minutes. Once the capsicum is cooled, peel the skin off the capsicum pieces and chop roughly.
  3. While the capsicum is cooking, peel and dice the onion, carrots, garlic and potatoes. Finely dice the red chilli and discard the seeds.
  4. Heat olive oil in a large saucepan and add onion, carrots, garlic and potatoes. Cook, while stirring, until the onion is translucent. Add chopped capsicum, red curry paste and black pepper. Stir until coated and cook for a further five minutes.
  5. Add vegetable stock and bring soup to a boil. Then reduce to a simmer and allow to bubble away for thirty minutes, or until potato and carrot are quite soft.
  6. Remove soup from the heat and allow to cool completely before blending in batches, or using a stick blender to purée until smooth.
  7. Place soup back over a low heat and add coconut milk. Reheat until gently bubbling. Serve with extra coconut milk and a sprinkling of coriander leaves.

Thai Red Curry Roasted Capsicum Soup | Vegan | Gluten Free | Thoroughly Nourished LifeTell me, dear reader, are you a fan of Thai food? Do you have any Thai dishes you like to make at home, or are your take-out menu favourites?

Shredded Vegetable Salad with Red Curry Coconut Dressing | Vegan | Gluten Free

Crisp shredded summer vegetables come together with a spicy-creamy dressing in this fresh summer salad that is the perfect side for any of your summer meals.

Shredded Vegetable Salad with Red Curry Coconut Dressing | Vegan | Gluten FreeSummer has firmly established its humid grasp on Brisbane and our appetites are changing in response to the longer days and warmer nights. When people in Australia talk about the weather, we aren’t just being polite and passing time. The weather here is a living, breathing entity unto itself. An afternoon thunderstorm can bloom in a clear blue sky and bring a city to its knees; the streets become canals and suburbs become islands. A long, clear stretch of blue skies and hot days with no relief cracks the land and drives stoic farmers to tears. Here in the land down under we are in tune with the weather because this wide, red land demands that we are.

Shredded Vegetable Salad with Red Curry Coconut Dressing | Vegan | Gluten FreeI try to live in tune to the seasons, try to tailor what we eat to how our appetites respond to the weather outside. Our thunderstorm last week heralded the beginning of our summer season. The days have been reaching for higher and higher temperatures and come nightfall we aren’t craving our usual weekly rotation of pasta, rice, and mashed potatoes. Our bodies are ready for bright summer vegetables in large quantities, we are ready for clean spicy flavours and the crunch of freshness.

Shredded Vegetable Salad with Red Curry Coconut Dressing | Vegan | Gluten FreeIt’s time to bring out bright, brash, bountiful salads to pair with Chris’s fish and my chickpeas and this one delivers on flavour, crunch, and substance – and it’s midweek-after-work-easy too! All things that are a must have for summer sides in our house. First you shred some carrot and zucchini (super easy with a julienne peeler), add some finely sliced capsicum and green onion, toss through roughly chopped coriander (or Thai basil if you aren’t a coriander fan – Mum…) and then anoint each portion with the spicy red onion, lime juice,and coconut milk dressing. A perfect combination of flavours, heat and spice, cool and crunchy for the stormy summer ahead.

If you are cooking for younger, or more delicate tummies you can reduce the red curry paste or just use a sprinkling of curry powder instead. If you want to make this ahead simply leave the salad and dressing separate until serving. This vegan, gluten free, clean salad is perfect for every member of the family (and bikini friendly too, ahem) and will be on high rotation in the Thoroughly Nourished house all summer long.

Shredded Vegetable Salad with Red Curry Coconut Dressing | Vegan | Gluten FreeShredded Vegetable Salad with Red Curry Coconut Dressing

Serves 2 generously, easily multiplied | Gluten Free | Vegan

Note: I served my vegetarian portion with some chickpeas and extra macadamia nuts, while Chris suggests some panko crusted baked chicken breast.
Also, note: this recipe makes a large quantity of dressing. If you do not use the whole amount (we certainly didn’t) it will last up to four days in an airtight container in the fridge. It also makes an excellent marinade for chicken breasts.

Ingredients

  • 2 medium carrots
  • 1 medium zucchini
  • 1/2 medium red capsicum
  • 2 stalks green (spring) onion
  • 1/2 bunch fresh coriander
  • 2/3 cup light coconut milk
  • Juice of 1 lime
  • 1 large garlic clove, crushed
  • 1 1/2 tablespoons red curry paste
  • 2 tablespoons chopped macadamia nuts

Method

  1. Julienne (or very thinly slice) carrots and zucchini and place in a large bowl.
  2. Thinly slice red capsicum and green onions and add to bowl.
  3. Roughly chop coriander and add to vegetables. With clean hands (or salad servers) toss everything until well mixed.
  4. To make dressing: whisk together light coconut milk, lime juice, crushed garlic, and red curry paste.
  5. Pour desired amount of dressing (see note) over salad and sprinkle with macadamia nuts. Serve immediately.

Shredded Vegetable Salad with Red Curry Coconut Dressing | Vegan | Gluten Free

Do you try to keep your eating in line with the seasons? What is your body craving right now? I think mine might be a little confused by all the wonderful treats my Northern Hemisphere friends keep making because I am craving peppermint after seeing this post today!

Don’t forget Thoroughly Nourished Life has a home on Facebook now! Come and join me to talk about all sorts of yummy and inspiring things from all over this wide web world of ours.

Spicy Thai-Inspired Kale Salad

The past three weekends have been majorly food-centred: weddings, birthdays, Easter…to be truthful it’s been going on for the past two months…or maybe there hasn’t been a break since Christmas… In light of the season of skinny jeans and tight sweaters I am feeling the need to lighten up a little.

Let’s have a little more balance around here readers, a few weeks of salads and complex, vitamin-filled nutritious stuff, shall we?

Spicy Thai-Inspired Kale Salad | Thoroughly Nourished Life | Vegan | Gluten Free

I’m not talking crash-diets, fad diets, or paleo anything; rather, I am talking about reducing my dessert every night habit to a once a week treat. I am talking about increasing my incidental exercise, squeezing in a few more weights sessions, and being more mindful in my food choices.

Don’t worry, this is not about to become a weight loss blog – I have a coconut ice recipe coming your way on Friday – I am just getting back on track to a thoroughly nourished life in the most delicious way possible of course.

This salad came at the beginning of the Easter feasting. Luckily, because I ate more than my fair share of brownies, cookies, and peanut m&ms… This Spicy Thai-Inspired Kale salad is filled with crunchy green kale leaves and raw capsicum, soft baked sweet potato and salty cashews. Everything is coated in a spicy thai-inspired dressing that soaks into every fold in the frilly leaves. I felt bright and light and full after finishing my lunch. The protein from the chickpeas and cashews keeps you full for hours. You could add some leftover cooked quinoa for a bigger protein boost and to make this a more substantial meal for dinner.

Spicy Thai-Inspired Kale Salad | Thoroughly Nourished Life | Vegan | Gluten Free

Spicy Thai-Inspired Kale Salad

Gluten Free. Vegetarian. Serves 2-3. 

If you do not like kale try another dark leafy green or even baby spinach would work. To make this vegan replace the honey with agave syrup.

 Ingredients

  • 1 medium bunch of kale
  • 1 medium sweet potato
  • 1 small red capsicum
  • 1 small Lebanese cucumber
  • 400 gram tin chickpeas
  • 1/3 cup roasted cashews

For the dressing

  • 2 tablespoons Gourmet Garden Thai  Seasoning
  • 1 clove garlic, minced
  • 1 teaspoon sriracha sauce
  • 1 teaspoon honey
  • 1 teaspoon soy sauce
  • Juice of 1 lime
  • Salt and Pepper

Method

  1. Preheat oven to 200C (400C). Peel and dice medium sweet potato. Spread out on a baking paper lined baking tray and roast for 30 minutes or until soft all the way through when pierced with a toothpick. Remove sweet potato from oven and allow to cool.
  2. Rinse kale well and pat dry with paper towel. Cut thick rib out of each leaf and then roughly chop the leaves. Place in a large bowl.
  3. Chop capsicum and cucumber into a large dice. Place into bowl with kale.
  4. Rinse chickpeas well and add to bowl.
  5. Once sweet potato is cool add to kale mix. Toss all ingredients well.
  6. To make dressing place all ingredients into a small bowl and whisk vigorously.
  7. Add dressing to bowl and toss well so that all is coated.
  8. Sprinkle cashews over the top and serve.
  9. This salad will last well overnight in the fridge but will become softer as the dressing soaks into the leaves.

Spicy Thai-Inspired Kale Salad | Thoroughly Nourished Life | Vegan | Gluten FreeChris is definitely not a kale fan, which is fine by me because I get it all to myself. Are you a kale salad fan? No? 

Anyone else trying to lighten up a little after Easter feasting?