Stovetop Coconut Curry with Sweet Potatoes and Chickpeas

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

A fragrant, creamy curry simmered with sweet potatoes, chickpeas, and coconut milk for a cozy, plant-powered dinner. This thai-inspired asian (vegetarian) ready in about 40 minutes pairs (15 oz), drained and rinsed chickpeas, (13.5 oz) coconut milk, red curry paste 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

Instructions

  1. 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.
  2. 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.
  3. 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.

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Frequently asked questions

How long does Stovetop Coconut Curry with Sweet Potatoes and Chickpeas take to make?

Total time is about 40 minutes (15 min prep + 25 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 Stovetop 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 (13.5 oz) coconut milk from drying out.

Can I substitute ingredients in Stovetop 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 Stovetop 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 Stovetop 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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