Thai-Inspired Coconut Curry Chickpea Bowl

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-09 · Updated 2026-05-09

A fragrant coconut curry with chickpeas, sweet potatoes, and spinach simmered in a spicy, tangy sauce served over fluffy jasmine rice. This thai-inspired vegan (vegan) ready in about 40 minutes pairs (13.5 oz), full fat coconut milk, red curry paste, medium, diced yellow onion 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.

Ingredients

• 2 cups (1 can, 15 oz) canned chickpeas, drained and rinsed
• 1 large (about 10 oz), peeled and diced into 1/2-inch cubes sweet potato
• 1 can (13.5 oz), full fat coconut milk
• 2 tbsp red curry paste
• 1 medium, diced yellow onion
• 4, minced garlic cloves
• 1 tbsp, grated fresh ginger
• 1 cup vegetable broth
• 3 cups baby spinach
• 2 tbsp lime juice
• 2 tbsp olive oil
• 1 tsp, divided salt
• 1 1/2 cups uncooked jasmine rice
• 1/4 cup, chopped (optional) cilantro leaves

Instructions

1. Step 1: Rinse 1 1/2 cups uncooked jasmine rice under cold water until water runs clear. Combine with 3 cups water in a medium saucepan, bring to a boil, then reduce to low, cover, and simmer for 15 minutes until rice is fluffy.
2. Step 2: While rice cooks, heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 diced medium yellow onion and sauté for 4-5 minutes until translucent.
3. Step 3: Stir in 4 minced garlic cloves, 1 tbsp grated fresh ginger, and 2 tbsp red curry paste. Cook for 1 minute until fragrant.
4. Step 4: Add 1 large peeled and diced sweet potato cubes and 2 cups drained chickpeas to the skillet. Pour in 1 can (13.5 oz) full-fat coconut milk and 1 cup vegetable broth. Season with 1/2 tsp salt.
5. Step 5: Bring the curry to a gentle simmer, cover, and cook for 15 minutes until sweet potatoes are tender.
6. Step 6: Stir 3 cups baby spinach into the curry and cook for 2 minutes until wilted. Remove from heat and stir in 2 tbsp lime juice and remaining 1/2 tsp salt.
7. Step 7: Serve the coconut curry chickpeas over the jasmine rice and garnish with 1/4 cup chopped cilantro leaves if desired.