Sweet Potato Curry with Chickpeas

What Makes This Sweet Potato Curry Epic

I have seriously been craving this meal ever since I made it. The sweet potatoes make it satisfying and add a hint of sweetness and the curry paste gives it a nice kick. But I will say, finishing it with fresh lime juice and cilantro really brings all the flavors together. You’re going to love it!

• Hearty and satisfying. Sweet potatoes, chickpeas, and full-fat coconut milk make this curry filling enough to stand on its own.
• Curry in a hurry. Curry paste is such a nice little hack for adding BIG flavor to a dish without hours of simmering. Dinner’s done in just 30 minutes!
• Flavor-packed. Related to that last point, the curry powder makes the base, but we layer in lots of additional flavor with veggies and aromatics for a curry that’s even tastier than takeout.
• Great for meal prep. Not only does this sweet potato curry reheat well, it also tastes even better the next day.

What You’ll Need

Here’s everything that goes into this chickpea and sweet potato curry. Scroll down to the recipe card for exact amounts.

• Avocado oil – Or another neutral oil you like to cook with. Coconut oil is a great choice too.
• Onion, garlic, and ginger – These aromatics add depth to the creamy curry sauce. Use fresh garlic and ginger, which are much punchier than dried!
• Red curry paste – One of my favorite brands is Thai Kitchen.
• Sweet potatoes – I like to peel them first for a smoother texture, but if you want extra fiber, go ahead and leave the skin on.
• Carrots – If you’d like, you can swap this for a different vegetable.
• Chickpeas – Drain and rinse these well.
• Full-fat coconut milk – I highly recommend sticking with full-fat coconut milk. Lite coconut milk will give you a thinner sauce.
• Vegetable broth – Or chicken broth if you prefer.
• Baby spinach – Wilts right into the curry for a pop of green.
• Finishing touches – Lime juice and cilantro, along with salt and pepper for seasoning.

How to Make Sweet Potato Curry With Chickpeas

This curry comes together in just a few simple steps.

• Sauté the aromatics. Heat a skillet over medium-high. Add the avocado oil and onion. Sauté for 2 minutes, or until translucent.
• Add the ginger and garlic. Stir in the minced ginger and garlic. Cook for 30 seconds, then add the red curry paste and cook for 1 minute, stirring constantly.
• Add the sweet potatoes. Stir in the diced sweet potatoes and sauté for 2 minutes.
• Simmer. Add the carrots, chickpeas, coconut milk, and vegetable broth. Cover and simmer for about 15 minutes, or until the sweet potatoes are fork tender.
• Finish. Stir in the lime juice and baby spinach. Season with salt and pepper to taste. Cook until the spinach wilts, then serve over your choice of grain with fresh cilantro for garnish.

Tips for the Best Curry Ever

These simple tips will help you nail this sweet potato curry recipe every time.

• Cut your sweet potatoes evenly. Evenly sized cubes will cook faster and more consistently. No one wants hard potatoes in their creamy curry!
• Don’t skip sautéing the curry paste. Cooking it for a minute deepens the flavor and makes a big difference.
• Adjust the spice level. If you like it spicy, add a pinch of red pepper flakes or a swirl of sriracha or chili garlic sauce. Just remember that different brands of curry paste have different heat levels, so taste the curry and make adjustments at the end.
• Make it seasonal. This is an awesome recipe to switch up with the seasons. Swap the carrots for cubed eggplant or zucchini in the summer, add butternut squash in the fall, and stir in some snap peas during the last few minutes of cooking time in the spring.

Serving Ideas

Here are a few ways to serve this chickpea and sweet potato curry:

• Spoon it over jasmine rice or Instant Pot Cilantro Lime Rice.
• Serve it with fluffy quinoa for extra protein.
• Keep it low-carb and use cauliflower rice.
• Skip the grains and eat it more like a stew or soup.

Storage and Reheating

• Refrigerator: Store leftover sweet potato curry in an airtight container in the fridge for up to 4 days.
• Freezer: Freeze in a sealed container for up to 3 months. Thaw overnight in the refrigerator before reheating.
• To reheat: Warm gently on the stovetop or in the microwave until heated through. The coconut milk will solidify in the fridge, but it will get creamy again once the curry is reheated, although you can add a splash of water or broth to thin it a little more if needed. Before serving I’d suggest adding some fresh lime juice and herbs to help revive the flavor.

More Thai-Inspired Dishes to Add to Your Menu

• Slow Cooker Chicken Curry
• Thai Chicken Pizza
• Fresh Summer Rolls with Peanut Sauce
• Thai Quinoa Salad