Thai Sweet Potato and Chickpea Curry
Published Oct 27, 2023•Updated Nov 09, 2023
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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 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.
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 but strong infatuation with back in 2011. It came from an even older edition of Self Magazine circa 2008.
- 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.
Printable Freezer Label
Print and attach the label below so cooking instructions are ready when you are!
Thai Sweet Potato and Chickpea Curry
- Skillet, Wok, or Saute Pan
- 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
- 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 fish 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.
Nutrition information is automatically calculated, so should only be used as an approximation.