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Sweet Potato Curry with Chickpeas Recipe

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4.3 from 60 reviews

  • Author: Ezabella
  • Total Time: 30 minutes
  • Yield: 5 servings
  • Diet: Vegan

Description

This vibrant Sweet Potato Curry with Chickpeas is a comforting and wholesome vegan dish packed with bold flavors from red curry paste, coconut milk, and fresh spices. Perfect for a quick, nutritious weeknight meal, it combines tender sweet potatoes and protein-rich chickpeas simmered in a fragrant coconut curry sauce, finished with fresh spinach and a splash of lime juice for brightness. Serve over rice and garnish with cilantro or basil for a satisfying, flavorful experience.

Ingredients

Base Ingredients

  • 2 tablespoons vegetable oil
  • 3 large cloves garlic, minced
  • 1 tablespoon minced fresh ginger

Spices and Paste

  • 3 tablespoons red curry paste (vegan friendly)
  • 1/2 teaspoon ground turmeric

Main Ingredients

  • 2 medium sweet potatoes, peeled and chopped into 1/2 inch chunks
  • 13.5 ounce can full fat coconut milk
  • 1/2 cup water
  • 15 ounce can chickpeas or lentils, drained and rinsed
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper

Vegetables and Extras

  • 4 cups baby spinach or kale
  • 1 tablespoon granulated sugar (optional)
  • 2 tablespoons fresh lime juice

For Serving

  • Cooked rice
  • Chopped fresh cilantro or basil

Instructions

  1. Heat the aromatics: Heat the vegetable oil in a large skillet over medium heat. Once hot, add the minced garlic and ginger and cook, stirring frequently, for 1-2 minutes until fragrant but not browned.
  2. Add spices and liquids: Stir in the red curry paste and turmeric to release their flavors. Pour in the coconut milk and water, stirring well to combine and scraping any browned bits off the bottom of the skillet to incorporate all the flavors.
  3. Cook the sweet potatoes and chickpeas: Add the peeled and chopped sweet potatoes, drained chickpeas (or lentils), salt, and pepper to the skillet. Bring the mixture to a boil, then reduce heat to low and simmer gently for about 15 minutes, or until the sweet potatoes are fork-tender and the curry sauce has thickened slightly.
  4. Finish with greens and seasoning: Stir in the baby spinach (or kale), granulated sugar if using, and fresh lime juice. Cook for another 2-3 minutes until the greens are wilted and the flavors are well combined.
  5. Serve: Remove from heat and serve the curry hot over cooked rice. Garnish with chopped fresh cilantro or basil to add a fresh herbal note.

Notes

  • For a spicier curry, increase the amount of red curry paste or add a pinch of chili flakes.
  • You can substitute chickpeas with lentils or other beans as desired.
  • Baby spinach can be replaced with kale, chard, or other hearty greens.
  • Use light coconut milk for a lower fat version, but the curry will be creamier with full fat coconut milk.
  • Adding sugar is optional but helps balance the bold flavors of the curry paste and lime juice.
  • Serve with jasmine or basmati rice for best results.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Thai-inspired

Find it online: https://kitchenloving.com/sweet-potato-curry-with-chickpeas-recipe/