This sweet potato chickpea curry is a bowl of cozy, comforting curry. It's the perfect mix of sweet and spicy curry flavors with a creamy coconut milk base. Plus it's easy to make: it's ready in only 25 minutes and uses simple ingredients.
This recipe is an easy, beginner-friendly curry recipe. It uses traditional red curry flavors but also uses sweet potatoes, which make it a little sweet. The curry can be spicy too; but you can dial up or down the spice to your liking.
A Must-Have Recipe for Your Week
Because it's quick (ready in less than 30 minutes), this recipe is ideal as a meal for a busy day. It can also be made with rice as meal prep for the week (the leftovers are delicious).
I also love to make this curry in the colder months when I need a comforting meal: it's hearty, satisfying, and can be spicy (perfect to warm you up)! 🙂
- Olive oil
- Red curry paste
- Coconut milk
- Sweet potatoes
- Canned chickpeas
- Soy sauce
- Olive oil: you can also use coconut oil
- Red curry paste: use more or less curry paste depending on how spicy you like your curry. Different brands will also have varying levels of spice (I used Thai Kitchen).
- Soy sauce: use coconut aminos or tamari sauce to make this recipe gluten free
- Spinach: if you aren't a fan of spinach, you can completely omit it (and if you love it, add a couple handfuls more)
- Lemon: lemon or lime juice are both very tasty in this recipe
- Cook the garlic & ginger: in a large, deep skillet over medium heat, add the oil. Once hot, cook the garlic and ginger for about 1 minute, until fragrant.
- Add the curry paste: stir in the curry paste and cook for 1 minute more.
- Simmer: add the coconut milk, sweet potatoes, chickpeas, soy sauce, and ½ cup water. Season with salt & pepper to taste. Bring the pan to a boil and then turn the heat down and simmer, covered and stirring occasionally, for 15 minutes. Potatoes should be tender. For a thicker curry, simmer 5 minutes more, uncovered.
- Add the spinach & lemon: stir in the spinach and cook until barely wilted. Remove from the heat and stir in lemon juice.
- Serve: optionally, serve with a side of white rice and topped with chopped peanuts & cilantro.
To make your curry thicker, simmer it for a few additional minutes (uncovered). To make it thinner, simmer it for less time (until the potatoes are cooked) or add additional liquid (coconut milk).
To make your curry less spicy, add less red curry paste: start with 1 tablespoon and then add more if needed. To make your curry spicier, add more red curry paste. Note: different brands of curry paste will also have varying levels of spice — taste as you cook u0026 add more!
You can serve this curry plain or with a side of rice. I also like to top it with chopped peanuts (for crunch) and lots of fresh cilantro.