This is a mash up of all the things I like about curries. It has earthy sweet potatoes, protein-rich chickpeas, a creamy (and spicy!) coconut sauce, and vibrant spinach greens.
The best thing? It's ready in 20 minutes. It's a fast meal, which can be whipped up for your lunch today, or meal-prepped ahead of time.
This curry packs a serious spice kick, but that depends on the type of green curry paste you buy. If you're sensitive to spice, start with less, taste test, and add more as you go.
Watch How to Make It Here
This recipe starts at 0:27
Thai Sweet Potato & Chickpea Green Curry
▸ ▹ Vegan, gluten-free, refined sugar-free, nut-free, one-pot
Yield: 2-3 servings
Prep Time: 5 min
Cook Time: 10-15 min
Total Time: 20 min
1 medium sweet potato, diced into 1/2 inch cubes
1 tsp (5 ml) vegetable oil
1 small red onion, diced
2 cloves garlic, crushed
2 Tbsp (30 ml) Thai green curry paste
1 jar (225 g) cooked chickpeas, drained and rinsed
1 can (400 ml) coconut milk
1/2 cup water*
2 cups (50 g) fresh spinach
To a medium pot on high heat, add the oil and onions, and cook until the onions are soft, about 3 minutes. Add splashes of water to prevent burning. Add the garlic and sauté until fragrant, about 1 min.
Add the curry paste, and mash into the garlic and onion mixture until fragrant, about 30 seconds. Then add the sweet potato, coconut milk, chickpeas and water*. Bring to a boil, then reduce to a simmer for 10-15 minutes, until sweet potatoes are fork tender.
Remove from heat and add the spinach, stirring to wilt.
Serve over rice or with naan and enjoy!
* Start with added 1/2 cup water and taste test; depending on how thick you like your curry, you may want to add an additional 1/2 cup of water to thin it out.
Storage: store in the fridge for up to 3 days.
Variations: add extra water if you prefer your curry to have a more soup-like consistency. Try with regular potatoes, carrots, or lentils.
Did You Try This Recipe?
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