I’m on a spicy food band wagon, lately. This new Thai Green Curry Potato Casserole is a great quick and easy recipe for everyday. Potatoes and green curry sauce, combined with vegetables, and spicy Tandoori chickpeas. Waste no time and get it now!
Spicy food. Some of us might already start sweating when the thought of chillis peppers alone comes up. I personally have always loved what you can do with them and am still hugely impressed by the variety of flavors and levels of hotness you can achieve.
One of my early favorites has been Harissa paste and I started using it in all sorts of dishes. I had been so much on a roll that I had hoped to wow my parents with it during a familiy visit.
And I might have gotten a tiny little bit overenthusiastic – and now I’m banned from using it at their place. 🙂
Getting spiced up with the Thai Green Curry Potato Casserole
Still, that did not make me lose my addiction to hot spiced food. But only very recently I also realized that besides the thrill and taste of spicy dishes, there are also enormous health benefits to them. I had heard before that the extra fire from chilli peppers can help burn calories simply by kick-starting your metabolism.
Did you know it also helps in protecting your heart by having anti-inflammatory effects? That consuming spicy foods makes your brain produce serotonine. In other words: it makes you feel happy! And believe it or not, lower the amount of gastric acid in your stomach which is good against stomachache.
Amazing health reasons to eat more spicy, don’t you think?
With my new Thai Green Curry Potato Casserole you can do just that! Added bonus: you can do it very easily. It’s nothing short off amazing how quick this comes together, how little effort it takes to enjoy a vegan casserole that will make you feel happy!
So obviously there is thai green curry paste in here as well as potatoes. But there is more to it! As basic vegetable extras, I went for red onion and bell pepper – as so often you can also be creative and add your personal favorites. What will blow you away are the chickpeas.
Not just blandly thrown in here. Don’t get me wrong, chickpeas are among by top ingredients but I just want to give them a stand-out boost.
A Tandoori spice mix does the magic trick here. I gave that one my own touch by combining curry, turmeric, chill powder, ginger, salt, and pepper. You coat the chickpeas in this mix and you have some nice little spice bombs inside you casserole.
As you can see from the full recipe below, I precook the potatoes in the microwave for a couple of minutes before making the casserole. I did it like this because I recommend to have the potatoes soft and the veggies still slightly crisp than the other way around.
What I want crisp though is the top. Can you guess from the pictures what it is? It’s crushed pappadums.
If you make my Thai Green Curry Potato Casserole, let me know what you think!Print
This new Thai Green Curry Potato Casserole is a great quick and easy recipe for everyday. Potatoes and green curry sauce, combined with vegetables, and spicy Tandoori chickpeas.
- 2 lbs (1 kg) potatoes cooked in the microwave for 6 minutes
- 1 15 oz (400 g) can chickpeas
- 1 bell pepper, diced
- 1 onion, diced
- 1 14 oz (400 ml) coconut milk
- Tandoori Mix (see notes: curry, turmeric, chill powder, ginger, salt, pepper)
- 2 Tbs green curry paste (make sure it’s vegan)
- 3 crushed pappadums for garnish
- Wash or peel the potatoes and cut them into cubes. Pre-cook for about 6 minutes in the microwave.
- In the meantime, prepare the bell pepper and onion. In a small bowl, mix together the Tandoori spice mix and the drained chickpeas.
- Prepare the sauce by mixing the green curry paste and coconut milk. When the potatoes are done, transfer them to a casserole dish, mix in the vegetables and the Tandoori chickpeas. Add sauce on top.
- Bake the casserole in the oven at 390°F/200°C for about 20 minutes. When done cover with the crushed pappadums.