Thai Sweet Potato and Chickpea Curry
In this super fast, weeknight-friendly curry 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.To adjust the servings in this recipe, click on the number next to servings.
Servings: 4
Cost: $6.00
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
- 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)
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 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.
Video
Nutrition
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