Yellow Curry Sweet Potato and Chickpea Stew

By AislePrompt Editorial · Published 2026-04-08 · Updated 2026-04-08

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A hearty, aromatic stew featuring sweet potato, chickpeas, and fragrant yellow curry paste simmered in coconut milk. This Asian-inspired vegetarian recipe, ready in about 45 minutes, pairs Yellow curry paste, Sweet potato, Chickpeas for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 3, 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 3 Asian cuisine 320 cal/serving

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Ingredients

2 tbsp Yellow curry paste
1 medium, peeled and diced 1/2 inch Sweet potato
1 can (15 oz), drained and rinsed Chickpeas
1 can (13.5 oz) Coconut milk
1 cup Vegetable broth
1/2, sliced Red bell pepper
1/2 cup, trimmed Green beans
1 tsp Fish sauce
1/2 tsp Sugar
2 tbsp, chopped Fresh basil

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Instructions

Step 1: In a pot, heat yellow curry paste over medium heat for 1 minute until fragrant.
Step 2: Add diced sweet potato and stir to coat evenly with the paste.
Step 3: Pour in coconut milk and vegetable broth, stirring until combined. Bring to a simmer and cook for 10 minutes.
Step 4: Add drained chickpeas, sliced red bell pepper, and green beans. Simmer for 15 minutes until sweet potato is tender.
Step 5: Stir in fish sauce and sugar, then add fresh basil. Cook for 2 more minutes and serve.