This sweet potato and chickpea curry is the perfect cozy one pot recipe! It’s completely vegan, so easy to make and perfect over a bed of fresh white rice.
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I’m back with another one pot recipe! You guys can’t get enough of these and tbh neither can I. They’re easy, require minimal clean up (serious win when I basically destroy my kitchen every day) and are always SO big on flavor.
This Thai sweet potato chickpea curry is rich and creamy with hints of coconut from canned coconut milk, spice from red pepper flakes, tomato, onion, fresh ginger and more.
It’s the perfect vegan dinner to prep for the week and is perfect all year long, but I personally love it most in the colder months.
How to make this recipe
Heat the oil in a large pot or dutch oven. Add in the diced onion and saute for 5 minutes or until translucent.
Add in the minced garlic and grated ginger and saute an additional 5 minutes.
Finally, add in all remaining ingredients aside from the lime juice and spinach. Stir well to combine, then bring to a boil, reduce the heat to low, and let simmer, uncovered, for about 20 minutes or until the potatoes can be easily pierced with a fork.
Once the potatoes are soft, transfer about 1 cup worth of the curry to a blender and blend until creamy. This is optional, but it helps thicken the curry and give it a rich and creamy consistency. You can very easily just skip this step, but I love blending a portion of soups/curries to thicken up the texture!
Transfer back to the pot and stir well. Stir in the lime juice and spinach and let simmer until it wilts.
Garnish with fresh cilantro and red pepper flakes, serve over fresh white rice and enjoy!
Serving Suggestions
This sweet potato and chickpea curry is perfect as is (I’m biased but still!), but I love it over fresh white rice. You can also add in any other vegetables you like, steamed broccoli on the side is always good!
Keep in mind that not all brands of curry paste will have the same spice level. Some are much spicier than others, I like the brand Thai Kitchen, which is naturally vegan if that is a concern. If you are sensitive to spice, just leave out the red pepper flakes to start and only add those in if you want to take it up a notch!
Storage Tips
You can store this vegan curry in the fridge, but it’s also freezer friendly! Be sure to let it cool completely, then transfer to an air tight container and store in the fridge for up to 5 days or in the freezer for up to 2 months.
If freezing, you’ll want to let it defrost overnight in the fridge, then reheat on the stove with a touch of oil. The textures of the potatoes/chickpeas will be a bit different once defrosted, but still so deliicous!
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Thai Sweet Potato Chickpea Curry
by: claire cary
Ingredients
- 4 cups sweet potatoes peeled and cubed
- 1 can chickpeas drained and rinsed
- 1 medium yellow onion
- 4 cloves garlic
- 1 tbsp fresh grated ginger
- 1 can full fat coconut milk
- 1 cup vegetable broth
- 3 tbsp red curry paste
- 2 tbsp oil
- 2 tbsp tomato paste
- 1 tbsp lime juice
- 1 tsp salt
- ¼ tsp red pepper flakes
- 1 cup fresh spinach
Instructions
- Heat the oil in a large pot or dutch oven. Add in the diced onion and saute for 5 minutes or until translucent.
- Add in the minced garlic and grated ginger and saute an additional 5 minutes.
- Add in all remaining ingredients aside from the lime juice and spinach. Stir well to combine, then bring to a boil, reduce the heat to low, and let simmer, uncovered, for about 20 minutes or until the potatoes can be easily pierced with a fork.
- Once the potatoes are soft, transfer about 1 cup worth of the curry to a blender and blend until creamy. This is optional, but it helps thicken the curry and give it a rich and creamy consistency.
- Transfer back to the pot and stir well. Stir in the lime juice and spinach and let simmer until it wilts.
- Garnish with fresh cilantro and red pepper flakes, serve over fresh white rice and enjoy!
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