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Aromatic Thai Curry Recipe




  • 1tbsp vegetable oil
  • 1 onion, halved and sliced
  • 4cm piece of fresh ginger, peeled and finely chopped or grated
  • 1–2 fresh red chillies, halved and sliced
  • 1tsp curry powder
  • 1tsp ground cumin
  • 1.3kg/3lb sweet potatoes, peeled and cubed
  • 400ml can coconut milk
  • 450ml vegetable stock
  • 400g can chickpeas, drained
  • 225g baby spinach leaves
  • salt
  • jasmine rice, to serve


1. Heat the oil in a large saucepan or pot set over a low heat. Add the onion and cook for 3–5 minutes, until just soft. Add the ginger, chillies, curry powder, cumin and a pinch of salt. Cook for 1–2 minutes, stirring, until aromatic.

2. Add the sweet potatoes and stir to coat in the spices. Add the coconut milk and stock and a little water if necessary, just to cover the sweet potatoes; the mixture should be soupy as it will cook down. Bring to the boil, then simmer, uncovered, for 15 minutes.

3. Add the chickpeas and continue to simmer for 15–20 minutes longer, until the sweet potatoes are tender.

4. Add the spinach, in batches, stirring to blend and waiting for each batch to wilt before adding the next.

5. Serve immediately with jasmine rice.

Recipe courtesy of The Really Hungry Vegetarian Student Cookbook published by Ryland Peters & Small. Photography © Ryland Peters & Small


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