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wooden spoon scooping out sweet potato coconut curry from the pot
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5 from 3 votes

Creamy sweet potato curry

Creamy sweet potato curry is made with chickpeas, coconut milk and Thai red curry paste. It's a vegan option you can make on the stove, slow cooker or instant pot. This easy meal is great for weeknights with rice!
Prep Time10 mins
Cook Time20 mins
Course: Dinner
Cuisine: Indian
Keyword: chickpea, creamy, curry, gluten free, vegan
Servings: 6
Calories: 237kcal
Author: Molly


  • 2 tablespoons coconut oil
  • 1 medium yellow onion diced
  • 2-3 cloves garlic minced
  • 1 tablespoon fresh grated ginger or 2 teaspoons ground ginger
  • 1 teaspoon coriander
  • 1 teaspoon salt
  • 2 medium sweet potatoes about 4 cups, peeled and cubed into small pieces
  • 4 tablespoons Thai red curry paste
  • 3/4 cup vegetable broth
  • 1 15 ounce can chickpeas, drained and rinsed
  • 1 13 ounce can full fat coconut milk
  • 4 cups spinach could also use kale, packed
  • 1 tablespoon lime juice
  • 2 tablespoons coconut aminos
  • For serving: cooked rice cilantro, chopped peanuts or cashews


  • Add coconut oil to a large skillet over medium heat. Once hot, add the onion and cook, stirring occasionally, until soft and translucent, 5-6 minutes. Next, add the garlic and continue cooking for 1-2 minutes until fragrant.
  • Add the ginger, coriander, salt and sweet potatoes and stir to combine. Allow the sweet potatoes to cook for 4-5 minutes until a bit soft, but not fork-tender. Add the Thai red curry paste, vegetable broth, and chickpeas. Cover the lid and turn the heat to high until boiling then reduce the heat to low and simmer for 8-10 minutes. The sweet potatoes should be fork-tender at this point.
  • Add the coconut milk, spinach, lime juice and coconut aminos and stir until combined and creamy and the spinach is wilted. Serve with white rice, chopped cilantro and chopped nuts.


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.


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