Easy Vegan Sweet Potato Curry

updated Aug 17, 2022
Sweet Potato Curry

A quick Thai red curry filled with sweet potatoes, chickpeas, and baby spinach that's made creamy with coconut milk.

Serves4

Prep10 minutes

Cook18 minutes

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A pot of sweet potato curry with half a lemon, cut-side up
(Image credit: Shelly Westerhausen)

With the transition from winter to spring comes the desire for lighter meals. Yet for most of us, it’s still doesn’t feel like spring outside. So while our brain is sending signals for spring-like food, our bodies are still craving meals that warm us up.

This curry is the perfect compromise. Sweet potato and chickpeas, both of which are hearty but won’t weigh you down, are swimming in a creamy coconut milk broth that’s rich with Thai red chili paste and spicy ginger.

A Warming Thai Curry for All

As long as you reach for a Thai red curry paste that doesn’t contain fish sauce (we like the Thai Kitchen brand, which is easy to find at grocery stores), this meal is vegan. It’s also naturally gluten-free. Yet, even if you eat meat, dairy, and gluten, this dish will satisfy. It’s wholesome, just spicy enough, and begs to be served over steamed rice to soak up all the creamy sauce. Oh, and if you needed one more reason to make this curry ASAP, the whole thing comes together in under 30 minutes.

(Image credit: Shelly Westerhausen)

Sweet Potato Curry

A quick Thai red curry filled with sweet potatoes, chickpeas, and baby spinach that's made creamy with coconut milk.

Prep time 10 minutes

Cook time 18 minutes

Serves 4

Nutritional Info

Ingredients

  • 1 tablespoon

    vegetable or coconut oil

  • 1 tablespoon

    peeled and minced fresh ginger (from a 1-inch piece)

  • 2 cloves

    garlic, minced

  • 3 tablespoons

    vegan Thai red curry paste, such as Thai Kitchen

  • 2

    medium sweet potatoes (about 1 pound total), peeled and cut into 1/2-inch cubes

  • 1 (15-ounce) can

    chickpeas, drained and rinsed

  • 1 (13- to 14-ounce) can

    full-fat coconut milk

  • 1/2 cup

    water

  • 1 teaspoon

    kosher salt

  • 1/4 teaspoon

    freshly ground black pepper

  • 1 (5-ounce) bag

    baby spinach (about 5 packed cups)

  • Juice from 1 medium lime (about 2 tablespoons)

  • Cooked rice, for serving (optional)

Instructions

  1. Heat the oil in a large, deep skillet over medium heat until shimmering. Add the ginger and garlic and cook, stirring, until fragrant, about 1 minute. Stir in the curry paste and sauté for another minute.

  2. Add the sweet potatoes, chickpeas, coconut milk, water, salt, and pepper and stir to combine. Bring the mixture to a simmer, cover, and cook until the sweet potatoes are tender and cooked through, about 15 minutes.

  3. Stir in the spinach and cook until just wilted, 1 to 2 minutes. Remove from the heat and stir in the lime juice. Serve over rice if desired.

Recipe Notes

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.