Red Thai Sweet Potato & Mung Beans
A deliciously hot Thai curry with sweet potatoes. We made this one with a store-bought red curry paste but it’ll work especially well with our very own famous Thai Golden Curry Paste!
Make sure the sweet potatoes are nice and soft before adding the other ingredients!
For a milder curry, reduce the amount of curry paste and add a little more coconut milk.
(Makes 1 portion. Check the Meal Plans to see how may portions you should make!)
- 1 medium Sweet Potato, diced small (about 150 – 200g)
- 40g (1/4 cup) Red Onion, diced,
- 30g (2 tbsp) Thai Red Curry Paste, or Thai Golden Curry Paste (click for recipe)
- 200g (1 cup) Mung Beans, cooked (substitute any other legume)
- 80g (1/3 cup) Coconut Milk
- 100g (3.5 cups) Spinach, or other greens
- 450ml (2 cups) Water
In a large wok or pan, place the Sweet Potato and Red Onion and 200ml of Water. Cover and simmer on a medium heat until the Sweet Potato is well cooked and the water is reduced (if the water reduces too early add a little extra).
Add the Curry Paste and 250ml of Water. Stir until the Curry Paste is completely dissolved.
Add the Mung Beans, stir and simmer on a low heat, uncovered, for a further 2 minutes.
Add the Coconut Milk and Greens. Stir thoroughly. Simmer on a low heat until the Greens have wilted. (If the sauce is still too thin, continue to simmer until reduced to the desired consistency.)
Imperial weights and measures are approximations only. For best results use a small digital scale that can measure grams.
The nutrition labels, macronutrient images and calorie information are approximate guides only, the precise nutritional content of the meals is subject to change as the recipes are adjusted and improved.
Where recipes have been adjusted or inspired by third parties, credit is duly given. All ingredient information, photography and text is original and owned by Plant-Based Plan.