One-Pot Coconut Curry with Sweet Potato and Chickpeas

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

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
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

Instructions

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

Frequently asked questions

How long does One-Pot Coconut Curry with Sweet Potato and Chickpeas take to make?

Total time is about 45 minutes (15 min prep + 30 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-Pot Coconut Curry with Sweet Potato 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 olive oil from drying out.

Can I substitute ingredients in One-Pot Coconut Curry with Sweet Potato 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 One-Pot Coconut Curry with Sweet Potato 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 One-Pot Coconut Curry with Sweet Potato 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.

What others are saying

Related recipes