One-Pot Coconut Curry with Sweet Potatoes and Chickpeas

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

A fragrant, plant-based curry simmered with tender sweet potatoes, protein-packed chickpeas, and creamy coconut milk. This southeast asian-inspired one pot (vegetarian) ready in about 45 minutes pairs vegetable oil, large, diced onion, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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.

Prep: 15 min Cook: 30 min Serves 4 Southeast Asian cuisine 520 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 1.5 tbsp vegetable oil in a large pot over medium heat until shimmering. Add 1 large diced onion and cook for 5 minutes until softened and translucent, stirring occasionally.
  2. Step 2: Add 3 minced garlic cloves and 1 tbsp minced fresh ginger, stirring for 1 minute until fragrant.
  3. Step 3: Stir in 2 tbsp curry powder and cook for 30 seconds until toasted, then add 1 can (14 oz) diced tomatoes and 1 can (14 oz) coconut milk, stirring to combine.
  4. Step 4: Add 2 diced sweet potatoes and 1 can (15 oz) rinsed chickpeas, bringing to a gentle simmer. Cover and cook for 20 minutes, stirring once, until sweet potatoes are tender.
  5. Step 5: Stir in 1 cup chopped spinach and 1 tbsp lime juice, cooking for 2 minutes until spinach wilts. Season with salt and pepper to taste.
  6. Step 6: Serve hot over cooked rice.

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Frequently asked questions

How long does One-Pot Coconut Curry with Sweet Potatoes 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 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 vegetable oil from drying out.

Can I substitute ingredients in One-Pot Coconut 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 One-Pot Coconut 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 One-Pot Coconut Curry with Sweet Potatoes and Chickpeas vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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