Sweet Potato Chickpea Curry
Published Oct 27, 2023•Updated May 07, 2025
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When you’re not sure what to make for dinner, curry is always a great answer. Fast and easy with just the right amount of spice, coconut milk for creaminess, and sweet potatoes and chickpeas in the filling. Sweet Potato Chickpea Curry has been one of my most popular recipes since it was first published on this site in 2019.
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 you see here uses ingredients I often have in the pantry, but it’s inspired by the curries I ate in the five years I lived in Thailand (right up there next to my Thai red curry chicken recipe and Thai yellow curry with shrimp.
What You’ll Love
- So. Much. Flavor. Store-bought curry paste packs a ton of flavor in a little jar. Fragrant spices and aromatics form the base of the curry. (Curious about curries? Make sure you check out my Ultimate Guide to Thai Curries.)
- Cozy comfort. Sweet potatoes give this warming dish even more seasonal flavor – perfect for any time of year, but especially cozy in fall and winter.
- Made in one pan. Who doesn’t love that?
- Easy to customize. Add extra vegetables, crank up the heat, serve it with any grain you like. Make it your own!
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- Add baby spinach
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).
- Soy Sauce – Soy sauce gives the curry rich savory flavor. If you love the flavor of fish sauce (and don’t need a vegan / vegetarian dish), use fish sauce instead of soy sauce for even more umami.
Printable Freezer Label
Print and attach the label below so cooking instructions are ready when you are!
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
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Sweet Potato Chickpea Curry
Equipment
- Skillet, Wok, or Saute Pan
Ingredients
- 1 tablespoon cooking oil
- 1-4 tablespoons red curry paste (more or less to taste)
- 1 pound sweet potatoes, peeled and chopped into ½-inch cubes
- 1/2 cup finely chopped onion
- 2 15-ounce cans regular (not light) coconut milk
- 1 red bell pepper, chopped
- 2 15-ounce cans chickpeas, drained and rinsed
- 1 tablespoon soy sauce
- 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)
Instructions
- 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 soy sauce. 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.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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 =)
Hope your family loved this as much as my family does!
Jess, we really did, it was sooo good!! I’m looking forward to making it again with a bit more spice.