Thai-Inspired Coconut Curry with Sweet Potato and Chickpeas
A fragrant and warming coconut curry simmered with tender sweet potatoes and protein-rich chickpeas, infused with Thai spices and fresh herbs. This thai-inspired curry (vegetarian) ready in about 40 minutes pairs coconut oil, medium, diced yellow onion, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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 tbsp coconut oil
- 1 medium, diced yellow onion
- 3 cloves, minced garlic cloves
- 1 tbsp, grated fresh ginger
- 2 tbsp red curry paste
- 1 large (about 1 lb), peeled and cubed into 1-inch pieces sweet potato
- 2 cups vegetable broth
- 1 can (14 oz) canned coconut milk
- 1 can (15 oz), drained and rinsed canned chickpeas
- 1 tbsp lime juice
- 1/4 cup chopped fresh cilantro
- 1 tsp salt
- for serving, about 4 cups cooked steamed jasmine rice
Instructions
- Step 1: Heat 2 tbsp coconut oil in a large pot over medium heat. Add 1 medium diced yellow onion and cook for 5 minutes until softened.
- Step 2: Stir in 3 minced garlic cloves and 1 tbsp grated fresh ginger; sauté for 1 minute until fragrant.
- Step 3: Add 2 tbsp red curry paste and cook while stirring for 2 minutes to bloom the spices.
- Step 4: Add 1 large peeled and cubed sweet potato and 2 cups vegetable broth; bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes until sweet potatoes are tender.
- Step 5: Stir in 1 can (14 oz) canned coconut milk, 1 can (15 oz) drained and rinsed chickpeas, 1 tsp salt, and simmer uncovered for 5 more minutes to thicken.
- Step 6: Remove from heat and stir in 1 tbsp lime juice and 1/4 cup chopped fresh cilantro. Serve hot over steamed jasmine rice.
Frequently asked questions
How long does Thai-Inspired Coconut Curry with Sweet Potato and Chickpeas take to make?
Total time is about 40 minutes (10 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 Thai-Inspired Coconut Curry with Sweet Potato 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 coconut oil from drying out.
Can I substitute ingredients in Thai-Inspired Coconut Curry with Sweet Potato 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 Thai-Inspired Coconut Curry with Sweet Potato 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 Thai-Inspired Coconut Curry with Sweet Potato 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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