Thai Vegetable Red Curry



  • 1 tablespoon olive oil
  • 1 red onion, cut into thin wedges
  • 2 garlic cloves, minced
  • 1 red chilli, thinly sliced
  • 3 tablespoons Thai red curry paste
  • 1-14.5 ounce can coconut milk
  • 2 sweet potatoes, peeled and cut into chunks
  • Handful green beans, trimmed and helved
  • 1-14.5 ounce can chickpeas, drained
  • 1 lime, juiced
  • Brown rice or quinoa, cooked


  1. Heat olive oil in a large frying pan and fry the onion for about 5 minutes until soft.
  2. Add crushed garlic and half the chilli and cook for 2-3 minutes.
  3. Stir in the Thai red curry paste, coconut milk and ½ cup of water and bring to a boil.
  4. Add sweet potatoes, reduce heat to a simmer and cook uncovered for 10 minutes.
  5. Add green beans and chickpeas and cook for 5-10 minutes until the sweet potatoes and beans are tender.
  6. Add the lime juice and stir.
  7. Serve over quinoa or rice.




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