The Best Green Autumn Curry

Hello everybody! I made this dish last night and I loved it, so much so that I am making it again today. It’s super tasty and a great way to use whatever you have in your fridge. I needed to use some sweet potatoes I had laying around, as well as some leftover chickpeas. You don’t need to use these ingredients exactly, you can use whatever you see fit or whatever is haunting your fridge.

  • 1 dl of rice
  • 50-75 g of rice noodles
  • 1 dl of chickpeas
  • 5-6 dl of veggie broth
  • 1 dl of coconut milk
  • 2 dl of sweet potato
  • 2 dl of preboiled jackfruit
  • ½ an onion
  • 3 cloves of garlic
  • 1 tsp of ginger
  • 1 spring onion
  • 1 tbsps of green curry paste
  • 3 tbsps of curry powder
  • 3-5 tbsps of soy sauce
  • 1 big tbsp of peanut butter
  • 2 dl of fresh spinach
  • 1 tsp of cumin
  1. Start by pouring the broth into a large pot. Cut the onion and the sweet potato into smaller cubes. Add them, and the chickpeas to the broth. You want those to boil for as long as possible.
  2. Put the lid on the pot and boil for 5 minutes, then add crushed garlic and ginger along with green curry paste and soy. Give it a good stir.
  3. Add the jackfruit, put the lid on the pot and boil for 5 minutes again.
  4. Now add coconut milk and spices. Stir well and add peanut butter. Taste the dish and make adjustments to fit your taste.
  5. Cook rice in and second pot at this point.
  6. Wash and chop the fresh spinach and prepare it for garnish.
  7. Take the lid off the pot and add rice noodles and chopped spring onion.
  8. Stir well and put the lid back on until your rice is done and you’re ready to serve.

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  1. Do you use canned chickpeas?

    1. No, I buy in bulk and I let them soak overnight 👍 But you can use either

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