Looking for Something?

Sweet Potato- Chickpea Red Thai Curry


Sweet Potato – Chickpea Thai Red Curry

Less meat each week, more nutrient dense food is the way to go, at least that’s what my research tells me & Dr. Fuhrman’s “Nutritarian” way of eating. Also I’ve been following the Clean 15 & Dirty Dozen guides, this recipe calls for Spinach & Potatoes, definitely get those organic. So here is a great dish, For the Indian Curry Version, you can follow Jamie Oliver’s Recipe: https://www.jamieoliver.com/recipes/vegetables-recipes/sweet-potato-chickpea-amp-spinach-curry/

My Recipe in Thai form is here:

What You’ll Need:

  • coconut oil or olive oil for the bottom of your pot
  • 3 organic sweet potatoes, peeled & cubed into 1 inch pieces
  • 1 tin of chickpeas (400g)
  • 1 shallot
  • 1 zest and juice of a lime
  • 1/2 red onion
  • bunch of cilantro leaves
  • cilantro stalks finely chopped, about 2 tablespoons
  • 3cm grated fresh ginger (use a spoon to peel it 🙂 )
  • fresh spinach (400g)
  • Thai Red Curry Paste
  • 1 tin 400ml of coconut milk ( I used the Whole Foods 365 brand)
  • 1 baby thai red chili (optional, this will make it spicy)
  • & don’t forget rice!


  1. In a pot, boil your sweet potatoes until just done, you should put a fork in the potato and if it slides off, its ready. Drain and set aside
  2. Finely slice and add the shallot and onion, curry paste, cook for 10 minutes, or until the onion is soft and golden (on medium low heat)
  3. Add the chilli, ginger, coriander stalks and sweet potato to the softened onion. Drain and tip in the chickpeas, then cook for 5 minutes
  4. Reduce the heat to a simmer, then cover and cook for 10 to 15 minutes.
  5. Heat reduced – add coconut milk and cook for a couple of minutes, then stir in the spinach and cook until wilted.
  6. Garnish with Coriander & Basmati Rice 🙂