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!

a big pot of sweet potato coconut curry with a ladle.

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

  1. Saute the onion with garlic then add the coriander, ginger and salt. Stir in the cubed sweet potatoes and cook for a few minutes.
  2. Add the red curry paste, with the chickpeas and vegetable stock and simmer for 8-10 minutes, until the sweet potatoes are fork-tender.
  3. 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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5 from 6 votes

Sweet Potato Coconut Curry

Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
My family's weeknight lifesaver: creamy 30-min sweet potato coconut curry loaded with chickpeas & spinach—one-pan, kid-approved, vegan, and freezer-friendly.
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Molly Thompson

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Molly Thompson
Servings: 6

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
    sauteed onion and garlic in a skillet.
  • 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
    red curry paste, sweet potatoes, and chickpeas simmering in a pot.
  • 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
    stirring coconut milk and spinach into sweet potato curry.
Last step! If you make this, please leave a review letting us know how it was!

Notes

If you want to add protein to this recipe: add 1 lb of shredded chicken chicken
Slow cooker directions: heat coconut oil in a small skillet over medium heat and add the onion. Cook and saute until soft and translucent, 5-6 minutes. Add the garlic and cook for another 1-2 minutes. Transfer onion and garlic to a large slow cooker then add the ginger, coriander, salt, sweet potatoes, red curry paste, vegetable broth and chickpeas. Stir to combine then close the lid and cook on high for 3 hours or on low for 5-6 hour. Remove the lid and add the coconut milk, spinach, lime juice and coconut aminos. Close the lid and cook for another 20-30 minutes or until the spinach is wilted.

Nutrition

Serving: 1bowl | Calories: 237kcal | Carbohydrates: 27.1g | Protein: 6.6g | Fat: 14.1g | Sugar: 3.7g

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!

Curry FAQs

Is this curry vegan and gluten-free?

Yes—use coconut aminos or a GF soy sauce.

Can I use light coconut milk?

You can, but the sauce will be thinner. Add 1 Tbsp nut butter to thicken if needed.

Too spicy for kids?

Start with ¼ cup curry paste; add more after tasting. A spoonful of Greek yogurt on top cools the heat.

Instant Pot Method?

Sauté onion/garlic on Sauté mode, add everything except coconut milk & spinach, cook 5 min high pressure, quick-release, stir in coconut milk + spinach.

Protein boost?

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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5 from 6 votes (5 ratings without comment)

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Recipe Rating




4 Comments

  1. Maureen says:

    5 stars
    So delicious and easy! Would also taste great with shrimp.

    Reply
    1. Molly Thompson says:

      Thanks, Maureen!!

      Reply
  2. Harriet says:

    Just made this. Sooooo good. One of the best things I have made in a long while.

    Reply
  3. Harriet says:

    I have all the ingredients ! I will make this tonight.

    Reply