Chickpea and 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!!
Table of Contents
Thai Sweet Potato Curry Recipe
This sweet potato 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.
Sweet Potato Curry Ingredients
Here’s what you’ll need to make this easy red curry with sweet potatoes:
- Coconut oil
- Yellow onion
- Garlic
- Ginger (ground or fresh)
- Ground coriander
- Sweet potato
- Thai red curry paste
- Vegetable broth
- Salt and pepper
- Chickpeas
- Coconut milk
- Fresh spinach
- Lime juice
- Soy sauce (or fish sauce, if not vegan)
- Brown sugar
- Fresh cilantro
How to Make This Vegetarian or Vegan
If you’re making this as a vegan/vegetarian recipe use vegetable broth or water instead of chicken broth, and use soy rather than fish sauce.
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Make Sweet Potato Curry
This sweet potato and chickpea curry couldn’t be easier to make! Here’s an overview of the basic recipe steps:
- 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!
Recipe FAQs
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, you can go for it knowing that the flavor of Thai vs. Indian curry products is vastly different and your dish won’t taste like mine.
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.
Yes! I love have planned leftovers of this Thai sweet potato and chickpea curry recipe because they’re great for lunch the next day or an easy nuke-in-the-microwave kind of easy dinner that’s ready and waiting. In fact, I think the leftovers taste even better as the flavors marry and meld while it sits – similar to how lasagna or marinara sauce tastes better the next day!
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 (at the time I originally posted this!) said she gives it a 4 on a 1-10 scale of spiciness. We like spicy food though.
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.
Storage Instructions
This easy curry recipe is amazing right out of the skillet. In fact, I can’t stop taking little tastes of the broth as it simmers.
However, leftovers taste just as good! The chickpea sweet potato curry keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months.
What to Serve with Sweet Potato Curry
We love serving this curry alongside rice for soaking up the sauce, and naan bread for mopping up our plates. Other great curry side dishes are:
- Brown, basmati, or cauliflower rice
- Naan bread
- Roasted Cauliflower
- Green Edamame Salad
- Roasted Mixed Vegetables
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Sweet Potato Curry
An EASY one-skillet sweet potato curry that's ready in 30 minutes and is layered with so many fabulous flavors!! HEALTHY comfort food that tastes AMAZING!!
Ingredients
- 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
Instructions
- 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.
Notes
- Curry will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 444Total Fat: 21gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 1214mgCarbohydrates: 54gFiber: 10gSugar: 9gProtein: 14g
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Originally posted September 27, 2017 and reposted September 29, 2023
Just made this this other day. A family favorite and quick to prepare Tasty flavors
Thanks for the 5 star review and I’m glad that this is a family favorite, quick, and tasty!
Soo good, eveytime I serve it to folks who have not had it fall in love with it even if they’re not curry eaters!
Thanks for the 5 star review and I’m glad that this is a hit, even with folks as you said who “aren’t curry eaters” but this will make a curry eater out of anyone!
Really delicious! My family doesn’t like spicy so I made with curry powder and left out the pepper and coriander. I added chicken as well. Came out great!
Thanks for the 5 star review and glad this came out great for your family and that you tweaked the recipe to your liking!
I have been making this for years and I LOVE it! It is so flavorful and unique. I do either use full sodium broth or double the salt, but that’s my preference. Just a warning to cooking newbies – 35 minutes is AMBITIOUS! This recipe usually takes me an hour or more (sweet potatoes are hard to dice!!). But it doesn’t use too many dishes and it’s so worth it.
Thanks for the 5 star review and glad this has been a winner for you!
To save time chopping, it is more expensive but you can always buy them prechopped (many better grocery stores sell them that way), use bagged shredded carrots, etc. Possibly an option but if not, the more you cook, the faster you get :)
Very delicious. I can’t get enough.
Thanks for the 5 star review and I am glad it’s very delicious!
So good! I added a green pepper, cauliflower and a little extra sweet potato. Used all the curry paste and twice as much broth. Spicy level: 1, but I got the paste from Trader Joes :)
Glad this worked out well for you! The TJs paste isn’t very spicy but to doctor that up you can throw in a few generous sprinkles of cayenne pepper to bump the spice level right up.
I made this for dinner last night, Averie, and it was super delicious! Thank you for the recipe!
Thanks for the five star review and I’m glad that it was super delicious!
Made tonight and it was very good! I added three large carrots in with the sweet potatoes (used white sweet potatoes) and a little cauliflower. I did all the options of additions and garnishes. Served with minute brown rice. Served two with two servings left over for lunches. Will make again!
Thanks for the 5 star review and glad it was very good and you’ll make it again!
Yes, I think you will really like the coconut milk powder. I bought the Maggi brand in a yellow box. A cup of warm water requires 2 T. of powder, but more or less powder can be used, depending on whether a thicker or thinner consistency is desired. The flavor was great and the ingredient profile was simple, which I appreciated. 👍
Ok thank you for the brand info. Totally going to see if I can order this on Amazon right now!
I made this Thai curry and it was very very delicious!! I made sure I added light brown sugar and fish sauce, for a more authentic Thai taste. Just out of necessity, I realized that I didn’t have any spinach in the freezer, & I had to use what vegetable I had, and that was broccoli. It turned out to be a nice substitution. I just had to let the broccoli that I blanched and froze, simmer a few extra minutes, before adding the lime juice, fish sauce, etc. Also, wanted to let you know that I started using coconut milk in powdered form that I simply reconstituted with water, or can use broth, etc. I bought that in box form from the Asian grocer, and that worked wonderfully. A super convenient pantry staple that want to always have on hand from now on.
Thanks for the 5 star review and glad this turned out very very delicious for you, including with broccoli. Since I love broccoli, I would be totally into that.
And the powdered coconut milk, love that idea so much! I did not know that was a thing that even existed. There are times when I want about 1/2 cup or just a smallish amt of coconut milk and it feels wasteful opening up a whole can so I don’t and go without. But I am going to track down the powdered version, thanks for the tip!
I’m slightly embarrassed to type this, but this is the first meatless meal that we’ve made in a very long time (if ever?), and it was amazing! I wasn’t able to find coconut milk or red curry paste in Trader Joe’s yesterday, but I did grab a bottle of their Thai red curry sauce and added a smaller amount of the spices from your recipe and just tasted as I went along. I’m not huge on creamy sauces, so I used about half a bottle of the sauce, a can of diced tomatoes and a bit of veggie stock. Can’t wait to have the leftovers for lunch today! Don’t skip the lime juice, it really brings all the flavors to life. Thanks, Averi!
I’m really glad that you loved this meal and it’s possibly the first meatless meal you’ve ever made! Trader Joe’s normally does not sell the Thai red curry paste. Normally I get that at my regular grocery store. But for coconut milk Trader Joe’s is great and their prices are great on it as well. But it sounds like you did just fine with their Thai sauce And making the other tweaks you did. Great job!
Omg! This came out so good! Thank you for sharing the recipe. I only made one change; I swapped the vegetable broth for Thai coconut broth. I randomly saw it at WF and decided to try it.
Thanks for the 5 star review and glad that it came out great!
Hi Averie,
thanks for the recipe! I am wanted to make your Thai chicken coconut curry recipe, but am running out of chicken, so I figured I would try to blend that recipe with this one and supplement with sweet potatoes! I am just wondering when exactly to add the chicken. I guess after letting the sweet potatoes boil for 10m?
Thanks!
Liz
Just saw this question, yes after the sweet potatoes because really it won’t take too long once the mixture is simmering, maybe 5-7 mins to cook depending on size of pieces.
I made this for dinner tonight and it has fantastic depth of flavor and everything is so tender. Really solid recipe thank you!
Thanks for the 5 star review and glad you loved this and feel it had fantastic depth of flavor!
this chickpea and sweet potato curry is my new favorite recipe! Even my husband loves it. I did the original version, with a few changes: 2 cups kale instead of spinach; tamari instead of soy or fish sauce, and yes, I definitely added the optional lime juice! This is an easy vegan recipe that will be a regular part of my cooking repertoire.
Thanks for the 5 star review and glad this is your new favorite recipe! I love the lime juice too and glad this is a new vegan staple for you!
This recipe is ridiculously AWESOME!! I stumbled onto it, via the chicken version but was happy to find the vegetarian counterpart. I didn’t have curry paste but found Trader Joe’s curry sauce to be an adequate substitute. To the reviewer who could not use chick peas, I highly recommend edamame beans instead… they work quite well. As I read the chicken version, with the shredded carrots, I added them to the veggie version as well, along with some edamame… I’m still aglow from the explosion of flavors. I never write reviews yet felt compelled to write one this evening. Thank you for inspiring us home cooks, who love to experiment, and find healthy choices in today’s culinary diverse world. I look forward to exploring more of your recipes. Cin cin! /Users/nancia/Desktop/IMG_0431.jpeg
This recipe is ridiculously AWESOME!! I stumbled onto it, via the chicken version but was happy to find the vegetarian counterpart. I didn’t have curry paste but found Trader Joe’s curry sauce to be an adequate substitute. To the reviewer who could not use chick peas, I highly recommend edamame beans instead… they work quite well. As I read the chicken version, with the shredded carrots, I added them to the veggie version as well, along with some edamame… I’m still aglow from the explosion of flavors. I never write reviews yet felt compelled to write one this evening. Thank you for inspiring us home cooks, who love to experiment, and find healthy choices in today’s culinary diverse world. I look forward to exploring more of your recipes. Cin cin!
I am glad this turned out AWESOME for you! And yes TJs curry sauce is really good stuff.
Thanks for taking the time to write a review and glad you found this version from the chicken version.
I bought way too many sweet potatoes for Christmas so I needed a way to use them up. This was a perfect change of pace. I used 3 TB of red curry paste and it was good for flavor but no spice. I would recommend adding a sufficient amount of cayenne to really bring out the rest of the flavors. It’s great with brown rice! I’ll definitely make this again.
Glad to hear you’ll definitely make it again!
Delicious! Very satisfying
Thanks for the 5 star review and glad it was delicious and satisfying!
Amazing recipe! Thank you. Keep up the great work!!!
Thanks for reading my site and glad this turned out amazing!
Had this for dinner tonight. Excellent! Served on quinoa with a piece of cod topping it off. Will definitely make again.
Thanks for the 5 star review and I am glad you will make it again and it was excellent!
This recipe (as well as the chicken version) are now in our normal rotation of weeknight dinners. So quick, easy, and tasty! Thanks
Thanks for the 5 star review and glad that this one and the chicken version are in your normal weeknight rotation of dinners!
This recipe was a hit! Thank you very much. I’m slowly discovering more and more vegan recipes to add to my weekly meals and this one will go in the rotation :) I didnt have any curry powder or thai pasta so I added my own Indian spices : 3/4 teaspoon garam masala, 2tsp coriander, 1/2 tsp of black pepper, 3/4 of cumin, 1/4 of turmeric, 1/2 of red chilli powder, 2 tsp of ginger powder, 1 small tsp salt. I didnt add soy sauce or the sugar, it was sweet enough without. I also had no coriander so I couldn’t add it, otherwise it goes in all my curries. Again, thank you for the recipe!!! Served with brown rice. Xx
Thanks for the 5 star review and glad this was a hit and will go into your rotation! Glad you were able to improvise with your own blend of spices, too.
DELISH this is a regular on my meal menu. Thanks for a great recipe
Thanks for the 5 star review and I’m glad it’s on your regular meal plan!
This was absolutely AMAZING!!! Even my 13 year olds liked it. I didn’t add the fish sauce or brown sugar, still found it perfectly delicious and sweet. Planning to try many more of your recipes – beautiful photos and nice instructions. Thanks!
Thanks for the five star review and I’m glad it was a hit with your kids as well and that you’re going to try other recipes of mine!
Thanks! We were making chicken tikka and happened to have a leftover sweet potato sitting around so we looked up sweet potato with chickpea recipes and decided we wanted the coconut curry version. YUM! We did not have any spinach but it still worked. We make a lot of Thai food as well so kept it with the Indian curry – and also a touch of Ras el Hanout (bought in Fex, Morocco) to bring out additional complex flavors.This was great and really complimented the chicken tikka masala.
Thanks for the five star review and I’m glad this was a great addition to your chicken tikka masala!
Sooo yummy! Made with regular curry powder, cuz that’s all I had, and didn’t add any of the optional things. Delicious! I’ll try again with the Thai red curry…. so happy i stumbled across this recipe! Thanks!
Thanks for the five star review and I’m glad this turned out great with just regular curry!
I made it tonight for my mom and myself. I used hot Jamaican curry, since that’s what I had, and didn’t need the optional lime juice, sugar, or fish sauce. It was DELICIOUS!
Thanks for the five star review and I’m glad that the Jamaican curry that you had worked great and that this was delicious!
I’m on whole 30 and can’t do chickpeas. What’s a good substitute? I’m thinking cauliflower…when in the recipe would i put that in to cook it properly?
I have only made it as written so I’m not really sure what to suggest. I do have a chicken version similar to this one. https://www.averiecooks.com/thai-chicken-coconut-curry/ and that one does not have chickpeas in it. If you were to add cauliflower I would edit about 10 minutes from the end, whatever that means. Otherwise it would get mushy and I fear and I don’t like mushy vegetables but do as you think is best.
This is one of the best things I have ever made in my life. Thank you for sharing this.
Thanks for the 5 star review and glad it is one of the best things you have ever made! This is a personal favorite of mine as well!
I feel like you crafted this recipe just for me. These are some of my favorite ingredients all in a bowl. I made this tonight using traditional yellow curry powder after I realized that I didn’t have the red paste and just loved, maybe even more than the red because I’ve had that flavor profile a lot. And because I love to put my own twist on recipes and use up left over ingredients I added about a half head of cauliflower, which really rounded out the dish. Definitely a wonderful dish to make again and no guilt in eating a big bowl of nutrious veggies. I love Averie Cooks recipes!
Thanks for the awesome comment and I feel like I made this just for me, too! With many recipes, I am gearing them towards what I perceive others want or would enjoy but with this one I was totally selfish and made it for me. Glad it was just for you, too :)
I can see both the yellow curry and the cauliflower being delish! Try this one too! https://www.averiecooks.com/roasted-curried-cauliflower-chickpea-salad/
Thanks for the recommendation. I have it bookmarked. Looks delicious.
After you just said yellow curry and cauli, I was like YES here! Not sure if you eat chicken but this is also great https://www.averiecooks.com/thai-chicken-coconut-curry/
I love this with the Earth element foods, which are sweet, soft, and nourishing – great for the digestive system.
My daughter just returned from London and was craving Indian food, so I made this last night. We all loved it. She thought it tasted very similar to a favorite meal she there ate many times. Thank you.
Thanks for trying the recipe and if it tastes like something she had in London, I’m flattered because they have such amazing curries there!
This one is similar and also very good! https://www.averiecooks.com/thai-chicken-coconut-curry/
Thanks, yes I saw that recipe too. She’s a vegetarian but I would like to try that one too. We used cauliflower rice with the recipe and it was great. Happy Holidays!
Glad the cauliflower rice worked great and I totally understand about the veg needs! Happy Holidays!
I made this the other night used Thai red curry paste 2Tbs. Just perfect spice for my husband not too spicy Followed the directions and it was delicious Served on top of quinoa A very satisfying dish
Thanks for trying the recipe and I’m glad it was perfect for you with the 2 tbsp!
i’ve only just found this website after searching for a pumpkin curry recipe…. the idea of using a thai base rather than indian spices was a winner, it tasted great. thanks
Thanks for trying the recipe and I’m glad it came out great for you! Glad you enjoyed the Thai base rather than an Indian one – I agree, we love it this way!
Hi Averie! Your Sweet Potato and Chickpea Coconut Curry looks so warm and comforting! Perfect dinner recipe now that the weather is cooling down. :) Pinned!
Thanks for pinning!
Made this last night for dinner – so delicious! When my niece came in the door from work she asked “did you order Indian food for dinner?” Thanks for sharing the recipe!
Thanks for making it the same day I posted it! And I’m glad it was met with rave reviews!
I am loving this fall flavored curry! So pretty and comforting!
I’m crazy for curry dishes, just reading the ingredients list is making my mouth water! The cilantro is the perfect topper for this dish!
It’s seriously one of my new favorite recipes! I am in love with the Thai red curry paste!
I have used curry powder but not Thai curry paste so I am glad you gave an indication as to how spicy it is. I always thought the paste would be too much for me but now I want to try it! I’m sure the coconut milk tempers it some and I can always start off a little conservatively and ramp it up.
For my personal taste preferences, I love the Thai curry paste more than traditional curry powder. The flavor profile just speaks to me so much! I don’t really think it’s ‘that’ spicy. There are salsas that are way spicier! Don’t be scared of the heat; at least the Thai Kitchen brand I used isn’t all that spicy (even though they label it as ‘spicy’) but it’s really not when you’re mixing it with the potatoes and the coconut milk. I hope you try this and LMK how it goes!
I picked up the Thai kitchen red curry paste and tried this for lunch. I started off with 1 TBS but then added another after the coconut milk went in. I think your assessment is spot on–spicy but no pain or major burn. I am so glad I made this–it tastes awesome and I have a new ingredient to love so thank you for that!!
I am so glad you tried this and that you love it as much as I do! Since I’ve made this, I remade it many times, each time throwing in new odds and ends veggies from zucchini to frozen artichoke hearts. Everything has worked great! I even took this basic recipe and then added Double to coconut milk, some water, and turned it into a soup. I think you’re going to love the paste and playing around with it!
Glad you thought my assessment was spot on!