Why This Busy Mom Loves It!

The main reason? It’s easy! To make this sweet potato curry with coconut milk, just simmer 1-inch sweet-potato cubes in red curry paste, veggie broth, and a can of full-fat coconut milk for 15 minutes. Stir in chickpeas and spinach, finish with lime, and serve over rice for a creamy vegan dinner that’s ready in half an hour.
Recipe At a Glance
- One skillet, 30 minutes – perfect for pre-dinner chaos.
- Plant-powered – sweet potatoes + chickpeas = fiber and protein that actually fill my kids up.
- Pantry MVPs – red curry paste, canned coconut milk, and chickpeas live in my cupboard 24/7.
- Naturally dairy- & gluten-free – no tweaks needed for friends with allergies.
Looking for more curry recipes? Try mango chicken curry, curry chicken salad, or coconut curry chicken!
Table of Contents
Memorize-It Curry Ratio
1 can coconut milk : 1 lb sweet potatoes : 1 can chickpeas : ⅓ cup curry paste
Works every time—double it for meal prep.
Do you love chickpeas? This cozy chickpea soup is hearty and delicious!
How to Make Sweet Potato Curry with Coconut Milk
- Saute the onion with garlic then add the coriander, ginger and salt. Stir in the cubed sweet potatoes and cook for a few minutes.
- Add the red curry paste, with the chickpeas and vegetable stock and simmer for 8-10 minutes, until the sweet potatoes are fork-tender.
- Finish the curry with a can of coconut milk (that’s how it gets extra creamy!) and several cups of fresh spinach and allow it to wilt and cook down. Serve with chopped cilantro and coconut rice!
Mom Tip
Freeze leftovers in muffin tins for single-serve curry “pucks.” Thaw overnight or heat in the microwave for quick dinners during the week.
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Sweet Potato Coconut Curry
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Ingredients
- 2 Tablespoons coconut oil
- 1 medium yellow onion diced
- 2-3 cloves garlic minced
- 1 Tablespoon fresh grated ginger (or 2 tsp ground ginger)
- 1 teaspoon coriander
- 1 teaspoon kosher salt
- 2 medium sweet potatoes peeled and cubed into 1-inch pieces (about 4 cups)
- 1/3 cup Thai red curry paste
- 3/4 cup vegetable broth
- 1 (15-oz) can chickpeas drained and rinsed
- 1 (13-oz) can full-fat coconut milk
- 4 cups baby spinach packed (could sub kale)
- 1 Tablespoon lime juice (about 1 lime)
- 2 Tablespoons coconut aminos
- For serving: cooked rice, cauliflower rice, cilantro, chopped peanuts or cashews
Instructions
- Cook onion and garlic (5 min): Add coconut oil to a large skillet over medium heat. Cook for 3-4 minutes, until soft. Add the garlic and continue cooking for 1-2 minutes until fragrant.2 Tablespoons coconut oil, 1 medium yellow onion, 2-3 cloves garlic
- Simmer the curry (5 min): Add the ginger, coriander, salt and sweet potatoes and stir to combine. Cook the sweet potatoes for 4-5 minutes to soften slightly. Stir in the Thai red curry paste, vegetable broth, and chickpeas. Turn the heat up to high until bubbling then cover, reduce to low, and simmer for 8-10 minutes, until the potatoes are fork-tender.1 Tablespoon fresh grated ginger, 1 teaspoon coriander, 1 teaspoon kosher salt, 2 medium sweet potatoes, 1/3 cup Thai red curry paste, 3/4 cup vegetable broth, 1 (15-oz) can chickpeas
- Finish and serve (5 min): Add the coconut milk, spinach, lime juice and coconut aminos. Stir and cook until combined and creamy and the spinach is wilted. Serve with white rice, chopped cilantro and chopped nuts.1 (13-oz) can full-fat coconut milk, 4 cups baby spinach, 1 Tablespoon lime juice, 2 Tablespoons coconut aminos
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Curry FAQs
Yes—use coconut aminos or a GF soy sauce.
You can, but the sauce will be thinner. Add 1 Tbsp nut butter to thicken if needed.
Start with ¼ cup curry paste; add more after tasting. A spoonful of Greek yogurt on top cools the heat.
Sauté onion/garlic on Sauté mode, add everything except coconut milk & spinach, cook 5 min high pressure, quick-release, stir in coconut milk + spinach.
Add 1 block cubed tofu or 1 cup cooked shredded chicken with the chickpeas.
Storage & Reheat
- Fridge: Airtight container, 4 days.
- Freeze: Up to 2 months; thaw overnight, reheat gently—add a splash of broth if thick.
- Microwave: 2 min on 70 % power, stir halfway.
More Vegetarian Recipes
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So delicious and easy! Would also taste great with shrimp.
Thanks, Maureen!!
Just made this. Sooooo good. One of the best things I have made in a long while.
I have all the ingredients ! I will make this tonight.