One-Pan Coconut Curry Chickpeas with Sweet Potatoes
A vibrant vegan one-pan meal featuring tender sweet potatoes, protein-rich chickpeas, and a fragrant coconut curry sauce that simmers to perfection in 20 minutes. This asian-inspired vegan (vegan curry) ready in about 25 minutes pairs (15 oz), drained and rinsed chickpeas, (canned, full fat) coconut milk, coconut aminos for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 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 medium, peeled and diced into 1/2-inch cubes sweet potato
- 1 can (15 oz), drained and rinsed chickpeas
- 1/4 cup (canned, full fat) coconut milk
- 2 tbsp coconut aminos
- 1 tbsp red curry paste
- 1 tbsp lime juice
- 1/2 tsp ground turmeric
- 1/4 tsp red pepper flakes
- 2 tbsp vegetable oil
- 1/4 cup, chopped fresh cilantro
- 1/4 cup, chopped (optional) roasted peanuts
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add sweet potato cubes and cook for 5 minutes, stirring occasionally, until they begin to soften.
- Step 2: Stir in drained chickpeas, 1/4 cup coconut milk, 2 tbsp coconut aminos, 1 tbsp red curry paste, 1 tbsp lime juice, 1/2 tsp turmeric, and 1/4 tsp red pepper flakes; bring to a simmer and cook for 10 minutes, stirring occasionally, until sweet potatoes are tender and sauce thickens slightly.
- Step 3: Remove from heat, stir in 1/4 cup chopped cilantro. Serve topped with chopped roasted peanuts if using.
Frequently asked questions
How long does One-Pan Coconut Curry Chickpeas with Sweet Potatoes take to make?
Total time is about 25 minutes (10 min prep + 15 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 One-Pan Coconut Curry Chickpeas with Sweet Potatoes?
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 aminos from drying out.
Can I substitute ingredients in One-Pan Coconut Curry Chickpeas with Sweet Potatoes?
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 One-Pan Coconut Curry Chickpeas with Sweet Potatoes 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 One-Pan Coconut Curry Chickpeas with Sweet Potatoes vegan curry?
Yes — this recipe is tagged vegan curry based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Loved it! So quick to make and the sweet potatoes caramelized perfectly.
- ★★★★★
My kids devoured this! Perfect for busy weeknights and the coconut flavor really shines.
- ★★★★☆
Slightly bland for my taste—next time I'll add extra ginger and chili.
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