Name: Sweet Potato Chickpea Coconut Curry
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 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

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!

Sweet potato chickpea coconut curry served with jasmine rice in a shallow white bowl next to a blue linen

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!

Ingredients

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
Salt

Sweet Potato Chickpea Coconut Curry in a cast iron skillet being scooped by a wooden spoon

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.

Sweet Potato Chickpea Coconut Curry in a cast iron skillet next to a blue linen and rice in a white bowl

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.

Variations

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

sweet potato chickpea coconut curry and jasmine rice in two shallow white bowls next to a blue linen, a small blue bowl filled with lime wedges and a white bowl filled with rice

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