Stovetop Coconut Curry with Sweet Potatoes and Chickpeas

By AislePrompt Editorial · Published 2026-04-09 · Updated 2026-04-09

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, creamy curry simmered with sweet potatoes, chickpeas, and coconut milk for a cozy, plant-powered dinner. This Asian recipe (vegetarian), ready in about 40 minutes, pairs sweet potatoes, chickpeas, coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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: 25 min Serves 4 Thai cuisine 450 cal/serving

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Ingredients

2 medium, peeled and diced into 1/2-inch cubes (about 2 cups) sweet potatoes
1 can (15 oz), drained and rinsed chickpeas
1 can (13.5 oz) coconut milk
2 tbsp red curry paste
1/2 cup vegetable broth
1, juiced lime
1/4 cup, chopped fresh cilantro
2 cloves, minced garlic
1 tsp, grated ginger
1/2 tsp salt
1/4 tsp black pepper

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Instructions

Step 1: Heat a large pot over medium heat. Add 2 minced garlic cloves, 1 tsp grated ginger, and 2 tbsp red curry paste, sautéing for 1 minute until fragrant.
Step 2: Stir in diced sweet potatoes, drained chickpeas, 1 can coconut milk, and 1/2 cup vegetable broth. Bring to a simmer and cook 15 minutes until sweet potatoes are tender when pierced.
Step 3: Stir in 1/2 tsp salt, 1/4 tsp black pepper, and 1 lime juice. Simmer 2 more minutes, then remove from heat. Stir in 1/4 cup chopped cilantro and serve with rice.