Vegan Chickpea & Sweet Potato Curry with Coconut Milk
A rich, spiced curry with tender sweet potatoes and creamy coconut milk, perfect for cozy weeknights and packed with plant-based protein. This indian-inspired vegan ready in about 50 minutes pairs sweet potatoes, (15 oz, drained) chickpeas, (13.5 oz) coconut milk 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 cups sweet potatoes
- 1 can (15 oz, drained) chickpeas
- 1 can (13.5 oz) coconut milk
- 2 tbsp red curry paste
- 1 cup low-sodium vegetable broth
- 1/2 cup red onion
- 3 cloves garlic
- 1 tbsp ginger
- 1 tsp cumin
- 1 tsp coriander
- 1 tbsp lime juice
- 3 tbsp fresh cilantro
- 1/2 tsp salt
Instructions
- Step 1: Peel and dice 2 cups sweet potatoes into 1/2-inch cubes. Heat 1 tbsp oil in a large pot over medium heat, add 1/2 cup chopped red onion, and cook for 4-5 minutes until translucent.
- Step 2: Add 3 minced garlic cloves, 1 tbsp grated ginger, 1 tsp cumin, and 1 tsp coriander to the pot, stirring constantly for 1 minute until fragrant.
- Step 3: Stir in 2 tbsp red curry paste and cook for 2 minutes, then add 2 cups diced sweet potatoes, 1 can (15 oz) drained chickpeas, 1 cup low-sodium vegetable broth, and 1 can (13.5 oz) coconut milk. Bring to a gentle simmer.
- Step 4: Cover and cook for 20-25 minutes until sweet potatoes are fork-tender, stirring occasionally to prevent sticking.
- Step 5: Remove from heat, stir in 1 tbsp lime juice and 1/2 tsp salt. Garnish with 3 tbsp chopped fresh cilantro before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Vegan Chickpea & Sweet Potato Curry with Coconut Milk take to make?
Total time is about 50 minutes (15 min prep + 35 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 Vegan Chickpea & Sweet Potato Curry with Coconut Milk?
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 sweet potatoes from drying out.
Can I substitute ingredients in Vegan Chickpea & Sweet Potato Curry with Coconut Milk?
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 Vegan Chickpea & Sweet Potato Curry with Coconut Milk 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.
What goes well with Vegan Chickpea & Sweet Potato Curry with Coconut Milk?
Indian vegan like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
So much better than takeout. We'll never order indian delivery again.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★☆☆
Okay for a quick meal. I've had better vegan dishes though.
