This aromatic Thai curry is a simple one-pot dish bursting with flavor.
Crisp vegetables, creamy coconut milk, and protein-rich chickpeas make the dish not only delicious but also satisfying and balanced.
The curry is easy to prepare in a single pot – a Dutch oven or a heavy cast-iron pot is particularly suitable. Perfect for a quick lunch or dinner.
Ingredients (approx. 3–4 servings)
1 onion
2 cloves garlic
1 sweet potato
1 red bell pepper
1–2 zucchini
4 carrots
50 g cashews
1 jar or can of chickpeas (approx. 240 g drained weight)
1 can coconut milk (400 ml)
2–3 spring onions
2 tbsp oil
Spices
1–2 tsp green curry paste
1 tsp curry powder
½ tsp ground ginger (or freshly grated)
Salt
Pepper
100–200 ml vegetable broth
Optional:
fresh cilantro or lime juice for serving
Preparation
1. Toast cashews
Toast the cashews in a pan over medium heat without oil until lightly golden brown.
Set aside.
2. Prepare vegetables
- Peel and dice sweet potato
- Cut bell pepper, zucchini, and carrots into bite-sized pieces
- Finely chop onion and garlic
- Rinse and drain chickpeas
3. Sauté base
Heat oil in a pot or Dutch oven.
Sauté onion and garlic in it for 2–3 minutes until translucent.
Then add sweet potatoes and carrots and fry briefly.
4. Cook curry
Add bell pepper and zucchini.
Stir in curry paste and curry powder and toast briefly to release the flavors.
Deglaze with coconut milk and vegetable broth and mix everything well.
Let the curry simmer gently for 10–15 minutes until the vegetables are tender.
5. Finish
Finally, add the chickpeas and chopped spring onions.
Season with salt, pepper, and a little ginger.
Let it steep for about 3–5 more minutes.
6. Serve
Ladle the curry into bowls and sprinkle with the toasted cashews.
Goes particularly well with:
- Rice
- Jasmine rice
- Naan bread
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