Vegan Coconut-Lemongrass Curry with Sweet Potatoes and Chickpeas

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

A fragrant and creamy vegan curry loaded with tender sweet potatoes, chickpeas, and a bright lemongrass infusion. This thai-inspired vegan (vegan) ready in about 45 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 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.

Prep: 15 min Cook: 30 min Serves 4 Thai cuisine 410 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does Vegan Coconut-Lemongrass Curry with Sweet Potatoes and Chickpeas take to make?

Total time is about 45 minutes (15 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 Vegan Coconut-Lemongrass 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 coconut oil from drying out.

Can I substitute ingredients in Vegan Coconut-Lemongrass 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 Vegan Coconut-Lemongrass 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 Vegan Coconut-Lemongrass Curry with Sweet Potatoes and Chickpeas vegan?

Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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