Coconut-Lemongrass Vegan Curry with Sweet Potatoes and Chickpeas

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A vibrant, creamy vegan curry featuring sweet potatoes and chickpeas infused with fresh lemongrass and coconut milk. This thai-inspired vegan (vegan) ready in about 45 minutes pairs coconut oil, medium, diced yellow onion, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 30 min Serves 4 Thai cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp coconut oil in a large pot over medium heat. Add 1 medium diced yellow onion and sauté for 5 minutes until translucent.
  2. Step 2: Stir in 3 minced garlic cloves, 2 finely chopped lemongrass stalks, and 1 tbsp grated fresh ginger. Cook for 2 minutes until fragrant.
  3. Step 3: Add 2 tbsp red curry paste and cook, stirring constantly, for 1 minute to bloom the spices.
  4. Step 4: Add 2 medium peeled and cubed sweet potatoes and 15 oz canned chickpeas, stirring to coat evenly.
  5. Step 5: Pour in 14 oz canned coconut milk and 1 cup vegetable broth. Bring to a gentle simmer, cover, and cook for 20 minutes until sweet potatoes are tender.
  6. Step 6: Stir in 2 tbsp lime juice and 1 tsp salt. Adjust seasoning to taste.
  7. Step 7: Remove from heat and garnish with 1/4 cup chopped fresh cilantro before serving hot over rice or noodles.

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Frequently asked questions

How long does Coconut-Lemongrass Vegan Curry with Sweet Potatoes and Chickpeas take to make?

Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Coconut-Lemongrass Vegan Curry with Sweet Potatoes and Chickpeas?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep coconut oil from drying out.

Can I substitute ingredients in Coconut-Lemongrass Vegan Curry with Sweet Potatoes and Chickpeas?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Coconut-Lemongrass Vegan Curry with Sweet Potatoes and Chickpeas for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Coconut-Lemongrass Vegan Curry with Sweet Potatoes and Chickpeas vegan?

Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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