Yellow Curry Sweet Potato and Chickpea Stew

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

A hearty, aromatic stew featuring sweet potato, chickpeas, and fragrant yellow curry paste simmered in coconut milk. This asian-inspired vegetarian ready in about 45 minutes pairs Yellow curry paste, (15 oz), drained and rinsed 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 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
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Instructions

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

Frequently asked questions

How long does Yellow Curry Sweet Potato and Chickpea Stew 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 Yellow Curry Sweet Potato and Chickpea Stew?

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 yellow curry paste from drying out.

Can I substitute ingredients in Yellow Curry Sweet Potato and Chickpea Stew?

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 Yellow Curry Sweet Potato and Chickpea Stew for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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 Yellow Curry Sweet Potato and Chickpea Stew?

Asian vegetarian 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

Related recipes