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 and gluten-free meal that your family will love.
1lbsweet potato, peeled and small dice about 3 cups
115 oz cancoconut milkI used full fat
2tablespoonsThai red curry paste
1/2teaspoonsaltor to taste
115 oz canchickpeas, drained and rinsed
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.