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Chickpea Red Thai Curry Mash



red thai curry

1 tbsp ghee or oil

1 sliced red onion

1c dried chickpeas soaked overnight then cooked

2 cups of sliced carrots

1 cup of sliced broccoli

1/2 c leftover aquafaba (or water)

1/4 c coconut cream (or coconut yogurt)

salt to taste


curry paste

2 romano peppers

4 sprigs of spring onion

1 thumb of ginger

2 garlic cloves

1 lime - juice and zest

small bunch of coriander

1 tbsp paprika

1 tbsp cumin

1/4 tsp cayenne pepper

1/8 tsp black pepper

1 tsp salt


mashed potato

2kg russet/ yukon potatoes

1/2 c coconut cream

salt and pepper to taste

Add all the paste ingredients in a food processor and blend until smoothish.

Peel and chop the potatoes in quarters, place in a large saucepan, add enough water to cover and gently boil until soft about 15-20 minutes.

In a frying pan add the oil and red onion to fry on medium-low heat for about 5 minutes until softened. Add the carrots, sauté for a couple minutes then add the chickpeas, followed by the red curry paste and cook for another 5-10 minutes. Finally add the broccoli, aquafaba and coconut cream and put the lid on and simmer on low heat for 15-20 minutes.

Drain the water from the potatoes, add the coconut cream and mash with a masher or an electric whisk until fluffy and fairly lump free. Season with salt and pepper.

Serve with curry and ENJOY my friends!

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