Chickpea and Sweet Potato Curry – 🍠😍🎉 An EASY one-skillet curry that’s ready in 30 minutes and is layered with so many fabulous flavors! HEALTHY comfort food that tastes AMAZING!
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Thai Sweet Potato Curry Recipe
This sweet potato coconut curry is an easy curry that’s healthy, made in one skillet, ready in 30 minutes, hearty, comforting, and naturally vegan and gluten-free.
If you’re trying to make more meatless meals, this is a winner. You’ll never miss the meat because between the sweet potatoes, chickpeas, and spinach there’s a lot of great textures going on to keep you full and satisfied.
And holy moly, let’s talk about the flavor explosion going on. Onions are sautéed in coconut oil with garlic, ginger, and coriander before adding Thai red curry paste, coconut milk, lime juice, and soy sauce, and finishing the dish with spinach and cilantro.
The ingredients create layers of umami goodness. Savory, with a touch of acid from the lime juice, and natural sweetness from the sweet potatoes and sweet Vidalia onions.
Sweet Potato Curry Ingredients
Here’s what you’ll need to make this easy red curry with sweet potatoes:
- Fresh cilantro
- Coconut oil
- Yellow onion
- Garlic
- Fresh ginger – ground ginger also works
- Ground coriander
- Large sweet potato
- Thai red curry paste
- Vegetable broth
- Salt and pepper
- Chickpeas
- Coconut milk
- Fresh spinach – I prefer baby spinach for a slightly sweeter taste
- Fresh lime juice
- Soy sauce (or fish sauce, if not vegan)
- Brown sugar
How to Make This Vegetarian or Vegan
If you’re making this as a vegetarian or vegan curry recipe use vegetable broth or water instead of chicken broth, and use soy rather than fish sauce.
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Make Sweet Potato Curry
This sweet potato and chickpea curry couldn’t be easier to make! Here’s an overview of the basic recipe steps:
- Simply sauté the onion until softened, then add in the garlic, ginger, and coriander.
- Add the diced sweet potato, curry paste, broth, salt, and pepper, and cook until the potato chunks have softened.
- Stir in the chickpeas and coconut milk and let the mixture bubble away until sufficiently thickened.
- Add the spinach, lime juice, and soy sauce last.
- Cook until the spinach has wilted, then serve!
Recipe FAQs
I used Thai red curry paste because I think it adds a richer and smoother flavor profile than curry powder (Indian) does, but if all you have is curry powder, you can go for it knowing that the flavor of Thai vs. Indian curry products is vastly different and your dish won’t taste like mine.
Of course! If you have extra veggies you want to incorporate — such as cauliflower, bell peppers, diced tomatoes, or edamame — add them when you add the chickpeas and coconut milk to really make this a veggie-centric dish.
Yes! I love have planned leftovers of this Thai sweet potato and chickpea curry recipe because they’re great for lunch the next day or an easy nuke-in-the-microwave kind of easy dinner that’s ready and waiting. In fact, I think the leftovers taste even better as the flavors marry and meld while it sits – similar to how lasagna or marinara sauce tastes better the next day!
As with all curry pastes and powders, they vary in intensity and everyone’s preferences for spice and heat vary, so adjust to taste. I used 2 rounded tablespoons and I wouldn’t call this sweet potato curry spicy, but there’s robust flavor. My 10-year-old (at the time I originally posted this!) said she gives it a 4 on a 1-10 scale of spiciness. We like spicy food though.
I used canned lite coconut milk to make this sweet potato curry, but you’re welcome to use full-fat if desired. Full-fat coconut milk will result in a richer, creamier sweet potato chickpea curry.
Storage Instructions
This easy curry recipe is amazing right out of the skillet. In fact, I can’t stop taking little tastes of the broth as it simmers.
However, leftovers taste just as good! The chickpea sweet potato curry keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months.
What to Serve with Sweet Potato Curry
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Sweet Potato Curry
Equipment
Ingredients
- 2 tablespoons coconut oil, olive oil may be substituted
- 1 medium/large sweet Vidalia or yellow onion, diced small
- 3 cloves garlic, finely minced or pressed
- 2 to 3 teaspoons ground ginger or 1 tablespoon fresh ginger, finely chopped
- 2 teaspoons ground coriander
- 2 medium/large or 1 extra-large sweet potato, peeled and diced into 1/2-inch cubes (about 3 cups, diced)
- 1 to 3 tablespoons Thai red curry paste, or to taste (curry powder may be substituted, to taste)
- 1 cup low-sodium broth, vegetable or chicken or water (I used water)
- 1 teaspoon kosher salt, or to taste
- ½ teaspoon freshly ground black pepper, or to taste
- one 15-ounce can chickpeas, drained and rinsed (I used no-salt added)
- one 13-ounce can coconut milk, I used lite; full-fat will deliver a richer/thicker result
- about 3 cups fresh spinach leaves
- 1 tablespoon lime juice
- 1 tablespoon soy or fish sauce, optional and to taste
- 1 tablespoon brown sugar, optional and to taste
- ¼ cup fresh cilantro, finely chopped for garnishing (basil may be substituted)
- rice, quinoa, or naan, optional for serving
Instructions
- To a large skillet, add the oil, onion, and sauté over medium-high heat until the onion begins to soften, about 5 to 7 minutes; stir intermittently.
- Add the garlic, ginger, coriander, and cook for about 1 minute, or until fragrant; stir frequently.
- Add the sweet potato and stir to combine with the onions.
- Add the curry paste, broth or water, salt, pepper, and stir to combine.
- Cover, reduce the heat to medium-low, and allow mixture to gently boil for about 10 minutes, or until sweet potatoes are mostly tender; they don’t have to be completely cooked through yet.
- Add the chickpeas, coconut milk, turn the heat to medium-high, and cook uncovered for about 7 to 10 minutes, or until liquid volume has reduced as much as desired and thickens slightly.
- Add the spinach, optional lime juice, optional soy or fish sauce, and stir to combine. Cook until spinach has wilted and is tender, about 1 to 2 minutes.
- Taste and optionally add brown sugar, additional curry paste, salt, pepper, etc. to taste.
- Evenly sprinkle with the cilantro and serve immediately.
Notes
- Curry will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Originally posted September 27, 2017 and reposted September 29, 2023
Very delicious. I can’t get enough.
Very delicious. I can’t get enough.
Thanks for the 5 star review and I am glad it’s very delicious!
So good! I added a green pepper, cauliflower and a little extra sweet potato. Used all the curry paste and twice as much broth. Spicy level: 1, but I got the paste from Trader Joes :)
So good! I added a green pepper, cauliflower and a little extra sweet potato. Used all the curry paste and twice as much broth. Spicy level: 1, but I got the paste from Trader Joes :)
Glad this worked out well for you! The TJs paste isn’t very spicy but to doctor that up you can throw in a few generous sprinkles of cayenne pepper to bump the spice level right up.
great
great
I made this for dinner last night, Averie, and it was super delicious! Thank you for the recipe!
I made this for dinner last night, Averie, and it was super delicious! Thank you for the recipe!
Thanks for the five star review and I’m glad that it was super delicious!
I loved this so much and if there happens to be a bit leftover It is amazing the next day too! I didn’t add sugar or do the broth but there was amazing flavour. Thanks, Averie!
Made tonight and it was very good! I added three large carrots in with the sweet potatoes (used white sweet potatoes) and a little cauliflower. I did all the options of additions and garnishes. Served with minute brown rice. Served two with two servings left over for lunches. Will make again!
Made tonight and it was very good! I added three large carrots in with the sweet potatoes (used white sweet potatoes) and a little cauliflower. I did all the options of additions and garnishes. Served with minute brown rice. Served two with two servings left over for lunches. Will make again!
Thanks for the 5 star review and glad it was very good and you’ll make it again!
Yes, I think you will really like the coconut milk powder. I bought the Maggi brand in a yellow box. A cup of warm water requires 2 T. of powder, but more or less powder can be used, depending on whether a thicker or thinner consistency is desired. The flavor was great and the ingredient profile was simple, which I appreciated. 👍
Yes, I think you will really like the coconut milk powder. I bought the Maggi brand in a yellow box. A cup of warm water requires 2 T. of powder, but more or less powder can be used, depending on whether a thicker or thinner consistency is desired. The flavor was great and the ingredient profile was simple, which I appreciated. 👍
Ok thank you for the brand info. Totally going to see if I can order this on Amazon right now!
I made this Thai curry and it was very very delicious!! I made sure I added light brown sugar and fish sauce, for a more authentic Thai taste. Just out of necessity, I realized that I didn’t have any spinach in the freezer, & I had to use what vegetable I had, and that was broccoli. It turned out to be a nice substitution. I just had to let the broccoli that I blanched and froze, simmer a few extra minutes, before adding the lime juice, fish sauce, etc. Also, wanted to let you know that I started using coconut milk in powdered form that I simply reconstituted with water, or can use broth, etc. I bought that in box form from the Asian grocer, and that worked wonderfully. A super convenient pantry staple that want to always have on hand from now on.
I made this Thai curry and it was very very delicious!! I made sure I added light brown sugar and fish sauce, for a more authentic Thai taste. Just out of necessity, I realized that I didn’t have any spinach in the freezer, & I had to use what vegetable I had, and that was broccoli. It turned out to be a nice substitution. I just had to let the broccoli that I blanched and froze, simmer a few extra minutes, before adding the lime juice, fish sauce, etc. Also, wanted to let you know that I started using coconut milk in powdered form that I simply reconstituted with water, or can use broth, etc. I bought that in box form from the Asian grocer, and that worked wonderfully. A super convenient pantry staple that want to always have on hand from now on.
Thanks for the 5 star review and glad this turned out very very delicious for you, including with broccoli. Since I love broccoli, I would be totally into that.
And the powdered coconut milk, love that idea so much! I did not know that was a thing that even existed. There are times when I want about 1/2 cup or just a smallish amt of coconut milk and it feels wasteful opening up a whole can so I don’t and go without. But I am going to track down the powdered version, thanks for the tip!
I’m slightly embarrassed to type this, but this is the first meatless meal that we’ve made in a very long time (if ever?), and it was amazing! I wasn’t able to find coconut milk or red curry paste in Trader Joe’s yesterday, but I did grab a bottle of their Thai red curry sauce and added a smaller amount of the spices from your recipe and just tasted as I went along. I’m not huge on creamy sauces, so I used about half a bottle of the sauce, a can of diced tomatoes and a bit of veggie stock. Can’t wait to have the leftovers for lunch today! Don’t skip the lime juice, it really brings all the flavors to life. Thanks, Averi!
I’m really glad that you loved this meal and it’s possibly the first meatless meal you’ve ever made! Trader Joe’s normally does not sell the Thai red curry paste. Normally I get that at my regular grocery store. But for coconut milk Trader Joe’s is great and their prices are great on it as well. But it sounds like you did just fine with their Thai sauce And making the other tweaks you did. Great job!