Coconut-Lime Vegan Thai Curry with Sweet Potatoes and Chickpeas

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A creamy vegan Thai curry rich with coconut milk, bright lime, sweet potatoes, and protein-packed chickpeas simmered with fragrant spices. This thai-inspired vegan (gluten free) ready in about 40 minutes pairs coconut oil, yellow onion, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 460 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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: 25 min Serves 4 Thai cuisine 460 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp coconut oil in a large pot over medium heat. Add 1 diced medium yellow onion, 3 minced garlic cloves, and 1 tbsp grated fresh ginger. Sauté for 4-5 minutes until softened and fragrant.
  2. Step 2: Stir in 2 tbsp Thai red curry paste and cook for 1 minute to release the spices' aromas.
  3. Step 3: Add 2 medium peeled and cubed sweet potatoes, 1 can (15 oz) drained chickpeas, 1 can (14 oz) full-fat coconut milk, and 1 cup vegetable broth. Bring to a simmer and cook uncovered for 20 minutes until the sweet potatoes are tender.
  4. Step 4: Remove from heat and stir in 2 tbsp fresh lime juice and 1 tbsp maple syrup to balance flavors.
  5. Step 5: Serve the curry over 3 cups cooked basmati rice and garnish with 1/4 cup chopped fresh cilantro for a bright herbal finish.

Frequently asked questions

How long does Coconut-Lime Vegan Thai Curry with Sweet Potatoes and Chickpeas 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 Vegan Thai 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-Lime Vegan Thai 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-Lime Vegan Thai 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-Lime Vegan Thai Curry with Sweet Potatoes and Chickpeas 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.

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