Thai Sweet Potato and Chickpea Curry


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

sweet potato curry in a white bowl

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. 

Thai Sweet Potato and Chickpeas Curry Video Recipe

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 infatuation with back in 2011. It came from an even older edition of Self Magazine circa 2008. But I’ve never forgotten about the magical flavor of mango in a curry. It’s really wonderful!

adding coconut milk to cubed sweet potato in a saute pan

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. 
  • Fresh Mango – Chop the mango fairly small so that it softens right into the sauce, giving the entire curry a delicious mango flavor. Frozen mango will work just as well, but defrost it and chop it before using.
  • 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.
stirring peppers into curry in a saute pan

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 Recipes that Use Chickpeas 

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5 from 5 votes

Thai Sweet Potato and Chickpea Curry

In this super fast, weeknight-friendly curry the spice is mellowed by sweet potatoes and a surprisingly delicious addition – fresh mango! This is a go-to meal that works for many different diet preferences and is naturally gluten-free and vegetarian-adaptable.
To adjust the servings in this recipe, click on the number next to servings.
Prep: 20 minutes
Cook: 20 minutes
Total: 40 minutes
Servings: 4


  • Skillet, Wok, or Saute Pan


  • 1 Tablespoon Cooking Oil
  • 2 Tablespoons Red Curry Paste (more or less to taste)
  • 1 large Sweet Potato, peeled and chopped into ½-inch cubes
  • 1/2 cup finely chopped Onion
  • 1 15 ounce can Light Coconut Milk
  • 1 Red Bell Pepper, chopped
  • 1 15 ounce can Chickpeas, drained and rinsed
  • 1 cup diced Fresh Mango
  • 2 Tablespoons Fish Sauce (or soy sauce for a vegan version)
  • 2 teaspoons Lime Juice, plus more to taste
  • 1/3 cup chopped Fresh Basil (use Thai basil if available, but regular basil will work)
  • Steamed Rice, for serving
  • Chopped Roasted Peanuts, for topping (optional)


  • In a large skillet, wok, or saute pan over medium, heat oil until shimmering. Add curry paste and cook until fragrant.
  • Add sweet potato and onion and saute until onions become soft, 3 to 4 minutes. (Add a splash of water if the pan starts to look dry.)
  • Add coconut milk, red peppers, and chickpeas and reduce heat to a low simmer. Cover with a lid. Simmer, covered, until potatoes are tender, about 15 minutes.
  • Remove lid and stir in mango and fish sauce, stirring to combine. Simmer for 2 minutes more.
  • Remove from heat and stir in lime juice and fresh basil. Serve over rice. Top with roasted peanuts if you’d like.



Print and attach the label below so cooking instructions are ready when you are!
thai curry freezer label


Calories: 159kcal | Carbohydrates: 28g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 757mg | Potassium: 483mg | Fiber: 5g | Sugar: 12g | Vitamin A: 14726IU | Vitamin C: 58mg | Calcium: 55mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Author: Jess Smith via Inquiring Chef
Cost: $6.00
Calories: 159
Keyword: easy Thai recipe, freezer friendly, gluten free, Thai curry, vegetarian
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About Jess Smith

Jess is the recipe creator and photographer at She spent nearly a decade as the Chief Recipe Developer for the award-winning meal planning app Cook Smarts. Her colorful, healthyish recipes have been featured in popular online publications including Parade, Hallmark, and HuffPost.

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  1. I’m actually trying this out today since our boys are coming over for Easter supper, lol. I know, not really something to go with ham, but want to see how it goes over for more than just me. Wish me luck, it does look simple enough =)

      1. Jess, we really did, it was sooo good!! I’m looking forward to making it again with a bit more spice.