Thai Sweet Potato and Chickpea Curry is a super fast, weeknight-friendly curry where the spice is mellowed by sweet potatoes and creamy coconut milk! This is a go-to meal that works for many different diet preferences and is naturally gluten-free and vegetarian-adaptable.

I’ve said it many times over the years, but a quick curry is one of the best meals to have in your weeknight repertoire. Add your favorite protein, toss in some vegetables that need to be used up, the whole meal is completely adaptable and comes together in minutes. 

The version I’m sharing today is inspired by my classic Thai red curry chicken recipe and a very old blog post with a Potato Curry and Mango Curry that I had a brief but strong infatuation with back in 2011. It came from an even older edition of Self Magazine circa 2008.

Ingredient Notes

• Red Curry Paste – Store-bought curry paste is convenient for quick weeknight curries. Most grocery stores carry Thai Kitchen which I find to be much less spicy than those produced in Thailand (like my Thai go-to Mae Ploy). If you like spice, you may have to add a bit more by using Sriracha or your favorite host sauce. 
• Coconut Milk – Use regular, not light, coconut milk for the most flavor. This comes in cans in the international aisle (not the dairy substitute sold by other milks).
• Fish Sauce – Do not be afraid of fish sauce! It has a very distinctive smell but tastes delicious and gives Thai curries a truly authentic flavor. If you’ve ever ordered Thai take-out, you’ve had fish sauce, so don’t be afraid to cook with it. For a vegetarian option, soy sauce will work well as a substitute.

How to Freeze Curry

Curry is a great freezer meal. It’s no worse for the wear after freezing and reheating. Here’s how to do it:

To freeze: Prepare the curry according to the recipe, but wait to add fresh ingredients (this includes lime juice and basil; they will have the most flavor if added just before serving). Let the curry cool completely before storing in air-tight containers. Vegetarian curries like this one can be frozen for up to 6 months.

To reheat: Defrost curry in the refrigerator overnight. Reheat in the microwave or in a covered saucepan on the stovetop, stirring occasionally. Be sure to add in the fresh ingredients and then taste and add any other seasonings you’d like. 

The freezer can mellow flavors, especially spice, so you might find you need to add a bit more after the curry has been frozen. 

More Chickpea Recipes

Instant Pot Chickpea Curry

Marinated Chickpeas with Bell Peppers and Cucumbers

Chicken and Chickpea Stew with Roasted Red Peppers