This curry is cooked with nourishing and colourful autumn vegetables in homemade coconut red curry sauce which can be prepared mild or spicy. And above all, a bonus point is that this curry is completely vegan, so I urge you to try this recipe this autumn and winter season as this curry is a beautiful way to enjoy and celebrate all the best produces of this colourful season as Autumn is well and truly here in my part of the world. It is definitely time for fuzzy slippers, comfort curries to gorge on.
Since I have prepared a couple of jars Thai Green and Red Curry paste at home, I am on a roll making Thai dishes as everyone in the family is a big fan of Thai food. I have already made Coconut and Pineapple Thai Fried Rice, Thai Green Curry Hummus and Thai Style Squash and Sweet Potato Noodles Soup. All these recipes are our favourite, it’s hard to pick one and now we have one more strong candidate in the race too
This curry can be made in a tick and can be a great midweek dinner. In addition to sweet potato in this curry is bulked up with really healthy ingredients such as chickpeas, mushrooms and spinach. However, you can use whatever you have to hand like instead of sweet potatoes butternut squash and either spinach can be replaced with kale.
Thai Sweet Potato, Chickpea and Mushroom Curry
ingredients:
- 500g peeled and cubed Sweet Potato
- 300g boiled chickpeas without water
- 300g mushroom roughly chopped
- 250g spinach
- 4 -5 tbsp. red or orange Thai curry paste
- 1 tin-400ml coconut milk
- 3-4 shallots or mild onion finely chopped
- 2 tbsp. Oil
- 1/4 cup roasted peanuts
- 1 red bell pepper chopped
- 1 tbsp. lime juice
- 2-3 tbsp. freshly chopped coriander
- 1 Tbsp. palm sugar
- 1 Tbsp. soy sauce
instructions:
How to cook Thai Sweet Potato, Chickpea and Mushroom Curry
- Heat oil in a heavy bottom pan and fry the chopped shallots or onion until light pink.
- Add chopped sweet potatoes and stir well.
- Cover the pan with the lid and let the sweet potato chunks cook for 5-7 minutes on very low heat.
- Now add chopped mushrooms and stir well.
- Add curry paste and soy sauce, combine everything.
- After 3-4 minutes add coconut milk with 50ml water and let the curry cook for a while.
- Now add red bell pepper and chickpeas and let the curry cook further for 5-7 minutes.
- Let the curry simmer till the sauce gets thicker.
- Now stir in spinach until wilted and add salt and palm sugar.
- Add half of the peanuts and coriander, add lime juice and mix well.
- Serve hot with cooked basmati and wild rice.
- Enjoy!
NOTES:
Did you make this recipe?
Fancy a scrumptious and delightful Diwali recipe? Stuffed Magas Ladoo , this is rich and full of goodness! Enliven your Diwali with these aromatic and moreish. These Magas Ladoo are stuffed with rich and creamy Pistachio filling.
The Festival of Lights – Diwali finally is here, it’s that time of the year where you can feel the festive warmth, hues and spirit in the air.
This festive season also brings with it yet another excuse to prepare and relish so many gorgeous, delectable and rich sweets, be it a traditional, modern or fusion.
If you ask me what is your favourite mithai (sweet), let me tell you it would be very difficult to choose as I can relish and cherish any sweet, but if I really become choosy and only focus on the Diwali festival and mood, then Mohanthal and Magas ( gram flour fudge ) tops the list.
I just can’t ignore these two for me, I cannot imagine my Diwali platter without either of these two authentic dishes.
To me, the sweet aromas of roasting chickpea flour in desi ghee itself prepares me for joyous celebrations of Diwali and sweets are considered very auspicious to offer for Laxmi Poojan.
On the Diwali 2016, I focused on making Vegan Saffron Almond Thins- Kesar Badam Katli , which turned out incredibly tasty.
So simple yet elegant and graceful looking thins with subtle saffron flavouring was just to die for. This Kesar Badam Katli makes a fabulous edible gift, actually I gave one box full of these thins to myself as a gift on last Diwali 🙂
The second sweet I made first time ever was Kesar, Badam, Elachi Balushahi
And last but not least I prepared Stuffed Magas ladoo, but could not post on time as I got super busy in the Diwali preparations, so these Stuffed Magas Ladoo pictures had sat quietly in my folder almost a year, an apt time to post as the Diwali fever is right high.
Magas or Magas na Ladoo is an amazing and luscious authentic Gujarati sweet which is the most loved sweet dish prepared by Gujaratis on the Diwali.
Generally, this traditional Magas is prepared with roasted chickpea flour, ghee and sugar and either you shape that mixture into ladoo or set on a plate.
Being a foodie myself I love little experiments here and there with my food. I jazzed up a little and stuffed the ladoo with rich and creamy pistachio filling.
So here is my stuffed magas ladoo it has a twist to the regular magas ladoo with a delicious pistachio stuffing mixture.
A combination of two textures and flavours are brilliant and works well in this recipe. The top layers are smooth and melt in your mouth.
These ladoos with nutty and crunchy pistachio fillings are an experience for your taste buds.
Lighten up this Diwali by sharing and savouring these delights with your friends and family.
STUFFED MAGAS-MAGAJ LADOO
ingredients:
4 tbsp. Lightly roasted ground pistachio
2 tbsp. Khoya or Mawa
2 tbsp. Powder sugar
Pinch Cardamom powder
250g or 2 1/2 cups Coarse chickpea flour or Plain Besan
150g + 1 tbsp. Homemade Ghee (3/4 cup)
170g or 3/4 cup Caster sugar
2 tbsp. warm milk
1/2 tsp. Cardamom and Nutmeg powder
for garnishing Pistachio slivers, Saffron threads and edible gold leaf
instructions:
How to cook STUFFED MAGAS-MAGAJ LADOO
- Mix milk and 1tbsp. ghee, add into 250 g gram flour.
- Gently mix and leave it for half an hour. ( this procedure called DHABO DEVO in Gujarati )
- Meanwhile, lightly roast the khoya in a kadai for a couple of minutes and add ground pistachios.
- Mix well and turn off the heat then add powder sugar and cardamom powder and mix well.
- Leave it aside.
- Sieve magas ladoo mixture through medium hole sieve so you’ll get very nice crumbly textured flour.
- In a heavy bottom or non-stick pan, heat 150g ghee and add crumbly gram flour.
- On low heat stir and fry this mixture till golden and fragrant.
- Turn off the heat, transfer mixture into another bowl.
- Semi-cool the mixture and add sugar, cardamom and nutmeg powder.
- Divide the pistachio mixture into equal parts and make into tiny marble size balls.
- Once the ladoo mixture is cool enough to handle, take a small amount of the mixture and roll into a ball.
- Then slightly flatten the magas ladoo and put pistachio ball in the centre and roll the magas ball again making sure that pistachio ball is covered properly from all the side.
- Repeat this procedure with the remaining mixture.
- Arrange them on a serving tray and sprinkle pistachio slivers and saffron threads on top of the ladoo and stick edible gold leaf.
- Enjoy!
