Coconut-Lime Vegan Thai Curry with Sweet Potatoes and Chickpeas

By AislePrompt Editorial · Published 2026-08-02 · Updated 2026-08-02

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

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 recipe (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

2 tbsp coconut oil
1 medium, diced yellow onion
3, minced garlic cloves
1 tbsp grated fresh ginger
2 tbsp Thai red curry paste
2 medium, peeled and cut into 1-inch cubes sweet potatoes
1 can (15 oz), drained and rinsed canned chickpeas
1 can (14 oz) full-fat coconut milk
1 cup vegetable broth
2 tbsp fresh lime juice
1 tbsp maple syrup
1/4 cup chopped, for garnish fresh cilantro
3 cups cooked, for serving basmati rice

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Instructions

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.
Step 2: Stir in 2 tbsp Thai red curry paste and cook for 1 minute to release the spices' aromas.
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.
Step 4: Remove from heat and stir in 2 tbsp fresh lime juice and 1 tbsp maple syrup to balance flavors.
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.