Such an easy weeknight meal! Made with just 8 ingredients, this Sweet Potato Chickpea Coconut curry comes together in less than 30 minutes using common pantry items. It’s a healthy vegan meal that your family will love.
If you’re looking for more Thai-inspired dinners, check out my Thai Pumpkin Curry!
These days I’m cooking simpler recipes, using fewer ingredients and common pantry items. This Sweet Potato Chickpea Coconut Curry fits the bill. You need just one skillet, eight ingredients and less than half an hour to make it! I think you’ll love how the sweetness of the sweet potato pairs with the red curry. Delish!
Here’s what you’ll need. Check out the recipe card below for exact quantities and detailed instructions.
- Coconut oil – for sautéing
- Yellow onion
- Sweet potato – about a pound, diced small to be just a bit bigger than a chickpea
- Coconut milk – I used full-fat for a richer texture, but light will work, too
- Thai red curry paste
- Cooked chickpeas – a 15-ounce can, drained and rinsed. Or you can sub about 1.5 cups of previously cooked chickpeas.
- Frozen green peas
How to make it
First, heat the coconut oil in a large skillet over medium heat. (Be sure to choose a skillet that has a lid, because you’ll simmer the curry covered later.) Add the diced onion and sauté until they’re softening and fragrant.
Add the diced sweet potato and continue to sauté for about 5 minutes. Then add the coconut milk, red curry paste and salt. Stir it all up until the curry paste is well combined with the coconut milk. Add the chickpeas, then cover and bring to a strong simmer.
Turn the heat down and simmer covered for 5-7 minutes, stirring occasionally, then uncover and add the frozen peas. Continue to simmer uncovered until the peas are warmed up and the sweet potatoes reach your desired tenderness. If the curry dries out too much for your liking, you can add a splash or two of vegetable broth or water.
Serve immediately with rice, along with cilantro and a squeeze of lime, if desired.
Tips for Success
1. Don’t forget to cook your rice. If you’re using jasmine rice, start it just before you start sautéing the onions. If you’re using brown rice, you’ll want to start it earlier so it will be ready around the same time as the curry.
2. Cut the sweet potato small, just a bit bigger than a chickpea. The small size will help it cook quickly. Larger pieces would cook more slowly and the curry would be more likely to dry out.
You could add any of the following to this recipe and they would taste great:
- Grated ginger or ginger paste – add it to the sautéed onion, just before the sweet potato
- Bell peppers – you could add thinly sliced bell pepper at the same time as the chickpeas
- Broccoli florets – add florets before simmering
- Kale or spinach – wilted in when you’re simmering uncovered
- Thai basil – if you have access to this ingredient, add it before serving as a garnish
- Chopped cashews – would taste great as a garnish
Other vegan recipes you may enjoy
- Slow Cooker Potato and Chickpea Tikka Masala
- Creamy Vegan One-Pot Pasta
- Butternut Squash Pasta
- Southwest Sweet Potato, Kale and Black Bean Skillet
- Lemon Dill Quinoa Chickpea Salad
Sweet Potato Chickpea Coconut Curry
- 1 tablespoon coconut oil
- 1 yellow onion, small dice
- 1 lb sweet potato, peeled and small dice (about 3 cups)
- 1 15 oz can coconut milk (I used full fat)
- 2 tablespoons Thai red curry paste
- 1/2 teaspoon salt (or to taste)
- 1 15 oz can chickpeas, drained and rinsed
- 1 cup frozen peas
- Heat the coconut oil a large skillet over medium heat. Add the diced onion and sauté until starting to turn translucent, about 3 minutes. Add the diced sweet potato, season with a bit of salt and continue to sauté another 5 minutes.
- Pour in the coconut milk, add the curry paste and a 1/2 teaspoon of salt. Stir until the curry paste is well blended into the coconut milk, then stir in the chickpeas. Cover and bring to a strong simmer, then adjust heat down to maintain the simmer for 5-7 minutes, stirring occasionally.
- Uncover the skillet and add the peas. Continue to simmer uncovered until the peas are warmed through and the sweet potatoes reach your desired tenderness. Add a bit of water or vegetable broth if you find the curry is drying out too much. Season with additional salt, if desired. Serve immediately with rice and garnishes like cilantro and lime. Store any leftovers in a sealed container in the refrigerator and eat within 4 days.
- Nutrition estimate reflects the curry only, without rice.
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