Chickpeas and a hearty dose of veggies are bathed in a warmly spiced, creamy sauce for a flexible, filling, plant-based meal.
Pad Thai may hold the title for Thailand’s most famous dish, but curries certainly rank high.
The following plant-based dish is simple to make and bursting with traditional flavor. And while delicious as is, the recipe can be easily adapted to include a variety of vegetables and proteins.
An important element of Thai cuisine, “curry” refers to the dish itself as well the type of curry paste used to flavor the dish. Classified by color, the three main varieties of paste are red, yellow, and green. (Note that we’re using curry paste, not powder, for this dish.)
For quick reference, yellow curry paste is generally considered the mildest and derives its color from turmeric powder. In green curries, cilantro, lime leaf and peel, and basil provide the signature color, while red curries are comprised of a variety of red chilies. Many red blends also include chili powder and tomato paste, which can enhance both color and flavor.
This recipe calls for red curry paste, although you could certainly use green or yellow. Thai Kitchen curry paste is widely available and not too spicy, but feel free to use what you enjoy or find at your local grocery store or Asian market. Do be aware that curries imported from Southeast Asia are likely to be spicier than those that are produced in The United States.
A delightful blending of flavors, the sweet potato in the following recipe balances the mild spice of the curry paste. And for those who may be wondering, three tablespoons of the brand I typically use (Thai Kitchen, as mentioned) is not very spicy. If you’d like more spice, simply add a pinch (or two or three) of red pepper flakes or sauté a minced jalapeño, serrano, or red chile pepper along with the bell pepper.
As written, this recipe is vegan and naturally gluten-free, but it has satisfied the meat, gluten, and dairy eaters in my family as well.
For variety, you could use the base of this curry with ingredients like shrimp or salmon, and you could also mix up the vegetables. I love sweet potatoes but have one son who does not. So, when he’s at the table, I use a combination of sweet potatoes and bite-size new potatoes. Chopped Yukon gold or a similar waxy potato – they’ll hold their shape better than russets – work well too.
Optionally, vegetables like carrots, peas, green beans, cauliflower, broccoli, bell peppers, baby corn, and canned bamboo shoots are fair game in curries. Just think about cooking time and when certain vegetable should be added. You can also stir in leftover roasted or steamed vegetables at the end.
Of course, if you are heavy-handed with the add-ins, you may wish to double the sauce ingredients. The flavors improve with age, so leftovers are always welcome in our house. The improve-with-age detail makes the dish a great make-ahead meal too.
The ingredients: Economical pantry and refrigerator staples that are easily kept on hand.
The quick how-to: You start building flavor by sautéing an onion and then a bell pepper, which are quickly followed with garlic, ginger, and red curry paste. Sweet potatoes, chickpeas, coconut milk, and some reserved chickpea liquid are then added, brought to a boil, and simmered until the potatoes are tender. Spinach is stirred in, a touch of lime juice rounds out the flavors, and then this gorgeous curry is ready to serve with rice and your toppings of choice. For their salty crunch, cashews are my personal favorite.
Helpful hint: Using the chickpea liquid in place of broth saves opening a can of broth and offers a thickness that plain water doesn’t supply. But if you drain the beans and forget to reserve, water or broth will still work!
We like to serve the curry over rice, although you could enjoy it over another grain or choice, with crusty bread for mopping up the sauce, or as a simple stew.
I’d love to know if you try this recipe! Leave a comment, rate it, and don’t forget to tag a photo @fountainavenuekitchen on Instagram and Facebook. Your feedback is always appreciated. 💛
Chickpea Curry with Sweet Potatoes
Ingredients
- 1½ tablespoons (22ml) olive, avocado, or coconut oil
- ½ a medium onion (red or yellow), sliced or diced (~1 cup)
- 1 small to medium red bell pepper, seeded and diced (~1 rounded cup)
- 1 tablespoon minced fresh ginger*
- 2 cloves garlic, minced
- 3 tablespoons (45g) Thai red curry paste (I often use Thai Kitchen)
- 2 small/medium sweet potatoes (~1 pound), cut into ½-inch cubes (no need to peel)
- 1 (15-ounce) can chickpeas, liquid reserved
- 1 (13- to 14-ounce) can coconut milk (full fat or light as preferred*)
- ¾ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 3 ounces fresh spinach (~3 packed cups or 3 large handfuls, roughly chopped)
- 1 tablespoon (15ml) freshly squeezed lime juice (from half a lime, the other half cut into wedges for serving, if desired)
- Optional for serving: hot cooked rice (basmati is a nice option); cashews; and/or chopped fresh cilantro, basil, and/or mint
Instructions
- Heat the oil in a large, deep skillet or Dutch oven set over medium heat. Add the onion, and sauté for 3 minutes or until you see a few golden flecks. Add the bell pepper and sauté until beginning to soften, 2-3 minutes more. Stir in the ginger, garlic, and red curry paste and cook, stirring constantly, until fragrant, about 1 minute.
- Add the sweet potatoes, chickpeas, coconut milk, ½ cup of reserved chickpea liquid (if you forgot to reserve, you can use broth or water), salt, and pepper and stir to combine. Bring the mixture to a simmer, cover, and then reduce the heat to maintain a simmer, and cook until the sweet potatoes are tender, about 12-15 minutes. (Tip: To avoid overcooking the potatoes, start checking them for doneness after 7-8 minutes, as total time will depend on size of chop and precise level of heat.)
- Stir in the spinach and cook until wilted–a minute will do it. Remove from the heat and stir in the lime juice. Serve over rice, as is, or with toppings of choice. (I love cashews for their crunch!)
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