Vegan Coconut-Lemongrass Curry with Sweet Potatoes and Chickpeas

By AislePrompt Editorial · Published 2026-06-26 · Updated 2026-06-26

A fragrant and creamy vegan curry loaded with tender sweet potatoes, chickpeas, and a bright lemongrass infusion. This Thai-inspired vegan recipe, ready in about 45 minutes, pairs coconut oil, yellow onion, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 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
• 4, minced garlic cloves
• 1, bruised and chopped fresh lemongrass stalk
• 1 tbsp, grated fresh ginger
• 2 tbsp yellow curry powder
• 2 medium, peeled and cubed (about 3 cups) sweet potatoes
• 1 can (15 oz), drained and rinsed canned chickpeas
• 1 can (14 oz) full-fat coconut milk
• 1 cup vegetable broth
• 1 tbsp lime juice
• 1/4 cup, chopped fresh cilantro
• 1 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: Heat 2 tbsp coconut oil in a large saucepan over medium heat until shimmering. Add 1 diced medium yellow onion and sauté for 5 minutes until translucent and fragrant.
2. Step 2: Stir in 4 minced garlic cloves, 1 bruised and chopped lemongrass stalk, and 1 tbsp grated fresh ginger. Cook for 2 minutes until aromatic.
3. Step 3: Add 2 tbsp yellow curry powder and toast for 1 minute to release flavors.
4. Step 4: Add 3 cups peeled and cubed sweet potatoes, 1 can drained chickpeas, 1 can full-fat coconut milk, and 1 cup vegetable broth. Stir to combine and bring to a simmer.
5. Step 5: Cover and simmer gently for 20-25 minutes until sweet potatoes are tender and the sauce thickens.
6. Step 6: Remove and discard lemongrass stalk pieces. Stir in 1 tbsp lime juice, 1 tsp salt, 1/2 tsp black pepper, and 1/4 cup chopped fresh cilantro. Adjust seasoning to taste and serve hot over steamed rice or quinoa.