Sweet Potato and Chickpea Coconut Curry
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Chickpea 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!!
Thai Sweet Potato Curry Recipe
Sweet potatoes are something I crave especially when the weather cools off, and this sweet potato chickpea curry recipe is a new favorite way to enjoy them. I could eat this every day and be a very happy camper.
This chickpea 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, soy sauce, and finishing the dish with spinach and cilantro.
The ingredients create layers of unami goodness. Savory, with a touch of acid from the lime juice, and natural sweetness from the sweet potatoes and sweet Vidalia onions.
What’s in Sweet Potato Curry?
Here’s what you’ll need to make this easy vegan curry:
- Coconut oil
- Yellow onion
- Ginger (ground or fresh)
- Ground coriander
- Sweet potato
- Thai red curry paste
- Vegetable broth
- Salt and pepper
- Coconut milk
- Fresh spinach
- Lime juice
- Soy sauce (or fish sauce, if not vegan)
- Brown sugar
- Fresh cilantro
How to Make Sweet Potato Curry
This sweet potato chickpea coconut curry couldn’t be easier to make! 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!
Can I Use Curry Powder Instead of Curry Paste?
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, go for it knowing that the flavor of Thai vs. Indian curry products is vastly different and your dish won’t taste like mine.
Can I Add Extra Veggies to This Recipe?
Of course! If you have extra veggies you want to incorporate — such as cauliflower, bell peppers, tomatoes, or edamame — add them when you add the chickpeas and coconut milk to really make this a veggie-centric dish.
Tips for Making Sweet Potato Curry
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 said she gives it a 4 on a 1-10 scale of spiciness. We like spicy food though.
It should go without saying, but if you’re making this as a vegan/vegetarian recipe use vegetable broth or water, and use soy rather than fish sauce.
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.
- 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
- 1/2 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
- 1/4 cup fresh cilantro, finely chopped for garnishing (basil may be substituted)
- rice, quinoa, or naan, optional for serving
- 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.
- Curry is best warm and fresh but will keep airtight in the fridge for up to 1 week.
Amount Per Serving: Calories: 444Total Fat: 21gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 1214mgCarbohydrates: 54gFiber: 10gSugar: 9gProtein: 14g
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