One-Pot Coconut Curry with Sweet Potato and Chickpeas

By AislePrompt Editorial · Published 2026-05-04 · Updated 2026-05-04

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, fragrant coconut curry simmered with tender sweet potatoes and hearty chickpeas for a comforting vegetarian meal. This Thai-inspired New Year's recipe (vegan, gluten free), ready in about 45 minutes, pairs olive oil, yellow onion, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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: 30 min Serves 4 Thai cuisine 350 cal/serving

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Ingredients

2 tbsp olive oil
1 medium, diced yellow onion
4 cloves, minced garlic cloves
1 tbsp, grated fresh ginger
2 medium (about 1 lb), peeled and cut into 1-inch cubes sweet potatoes
2 tbsp red curry paste
1 can (15 oz), drained and rinsed canned chickpeas
1 can (14 oz), full fat coconut milk
1 cup vegetable broth
2 tbsp lime juice
1/4 cup chopped fresh cilantro
to taste salt

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Instructions

Step 1: Heat 2 tbsp olive oil in a large pot over medium heat until shimmering, about 1 minute.
Step 2: Add 1 diced medium yellow onion and sauté for 5 minutes until softened and translucent.
Step 3: Stir in 4 minced garlic cloves and 1 tbsp grated fresh ginger, cooking for 1 minute until fragrant.
Step 4: Add 2 tbsp red curry paste and cook for 1 minute, stirring constantly to release the spices' aroma.
Step 5: Add 2 medium peeled sweet potatoes cut into 1-inch cubes and 1 can (15 oz) drained chickpeas; stir to coat with curry paste.
Step 6: Pour in 1 can (14 oz) full-fat coconut milk and 1 cup vegetable broth, stirring to combine.
Step 7: Bring the mixture to a simmer, then cover and cook for 20 minutes until sweet potatoes are tender.
Step 8: Remove lid, stir in 2 tbsp fresh lime juice and salt to taste, then cook uncovered for 5 minutes to thicken slightly.
Step 9: Garnish with 1/4 cup chopped fresh cilantro and serve hot.