Coconut-Lime Chickpea Curry
A fragrant curry with chickpeas, sweet potatoes, and a tropical coconut-lime finish. This indian-inspired vegetarian (vegan, gluten-free) ready in about 40 minutes pairs (15 oz) Chickpeas, Sweet potato, Coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 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.
Ingredients
- 1 can (15 oz) Chickpeas
- 1 cup Sweet potato
- 1/2 cup Coconut milk
- 2 tbsp Lime juice
- 2 cloves Garlic
- 1 tsp Ginger
- 1/4 tsp Red pepper flakes
- 1 tbsp Vegetable oil
- 1/2 tsp Salt
Instructions
- Step 1: Drain and rinse 1 can chickpeas, then dice 1 cup sweet potato into 1/2-inch cubes.
- Step 2: Heat 1 tbsp vegetable oil in a medium pot over medium heat. Add 2 minced garlic cloves and 1 tsp grated ginger, sautéing for 2 minutes until fragrant and golden.
- Step 3: Stir in 1/4 tsp red pepper flakes, 1/2 tsp salt, 1 cup diced sweet potato, and 1 can chickpeas. Cook for 3 minutes to coat vegetables in spices.
- Step 4: Add 1/2 cup coconut milk and 2 tbsp lime juice, then bring to a simmer. Cover and cook for 20 minutes until sweet potatoes are tender, stirring occasionally.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Coconut-Lime Chickpea Curry take to make?
Total time is about 40 minutes (15 min prep + 25 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-Lime Chickpea Curry?
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 (15 oz) chickpeas from drying out.
Can I substitute ingredients in Coconut-Lime Chickpea Curry?
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-Lime Chickpea Curry 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-Lime Chickpea Curry vegan?
Yes — this recipe is tagged vegan, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
This curry is a game-changer! The coconut and lime balance perfectly, and my kids loved it too.
- ★★★★☆
Great flavor, but the chickpeas were a bit mushy for my taste. Still, I'd make it again.
- ★★★☆☆
The curry was too sweet for my liking, and the lime flavor was barely there. Not worth the effort.
