One-Pot Coconut Curry with Sweet Potatoes and Chickpeas

By AislePrompt Editorial · Published 2026-04-13 · Updated 2026-04-13

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 developed and reviewed.

A fragrant, plant-based curry simmered with tender sweet potatoes, protein-packed chickpeas, and creamy coconut milk. This Southeast Asian-inspired one-pot recipe (vegetarian), ready in about 45 minutes, pairs vegetable oil, onion, 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

1.5 tbsp vegetable oil
1 large, diced onion
3 cloves, minced garlic
1 tbsp, minced fresh ginger
2 tbsp curry powder
1 can (14 oz) diced tomatoes
1 can (14 oz) coconut milk
2 medium, peeled and diced 1/2-inch sweet potato
1 can (15 oz), rinsed and drained chickpeas
1 cup, chopped spinach
1 tbsp lime juice
to taste salt
to taste pepper

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Instructions

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.
Step 2: Add 3 minced garlic cloves and 1 tbsp minced fresh ginger, stirring for 1 minute until fragrant.
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.
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.
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.
Step 6: Serve hot over cooked rice.