Sweet Potato and Chickpea Coconut Curry

Sweet Potato and Chickpea Coconut 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!!

Sweet potatoes are something I crave especially when the weather cools off and this recipe is a new favorite way to enjoy them. I could eat this every day and be a very happy camper.

It’s 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.

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.

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 it 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.

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. 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.

Sweet Potato and Chickpea Coconut Curry

Sweet Potato and Chickpea Coconut 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!!

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  • 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


  1. 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.
  2. Add the garlic, ginger, coriander, and cook for about 1 minute, or until fragrant; stir frequently.
  3. Add the sweet potato and stir to combine with the onions.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
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