Thai Vegan Stew


  • 1 Tbsp coconut oil or olive oil
  • 1 medium onion, chopped 
  • 2 Tbsp each of minced garlic and chopped fresh ginger
  • 3 Tbsp Thai red curry paste
  • 1/4 cup unsweetened peanut butter or almond butter
  • 4 cups of a diced mixture of carrots, sweet potatoes and potatoes
  • 1 can (19oz/540ml) chickpeas, drained
  • 1 can (9oz/280ml) peas, drained
  • 2 Tbsp golden raisins
  • 2 cups vegetable broth
  • ​1 can (90oz/280ml) coconut milk
  • 4 cups baby spinach or chopped Swiss chard
  • Sea salt and pepper to taste


  1. Heat coconut oil in medium saucepan. 
  2. Add onions and cook gently until golden brown. 
  3. Add garlic and ginger and stir constantly for 1 minute. 
  4. Add curry paste and nut butter and stir until combined.
  5. Add vegetables, chickpeas, peas and raisins.
  6. Cook for 5 minutes while mixing well.
  7. Add the broth and simmer until vegetables are tender (about 20 minutes). 
  8. Add coconut milk and heat through.
  9. Just before serving, add baby spinach or chard and allow it to wilt, cooking for about 1 minute longer. 
  10. Serve hot.

​​Per Serving:  317 calories, 10g saturated fat, 9g sugar, 9g protein, 37g total carbs.