This creamy sweet potato chickpea curry with garlic rice, toasted peanuts and a squeeze of lime comes together in about 30 minutes for a healthy, satisfying weeknight dinner. It’s Thai-inspired, mildly spiced, and full of nourishing ingredients like jasmine rice, chickpeas, coconut milk, curry paste and sweet potato. The dish is naturally vegan and gluten-free, and it can easily be made oil-free or nut-free with simple swaps.
About the recipe
This curry is rich and creamy from coconut milk, warming from curry paste and spices, and balanced with a touch of sweetness from the sweet potato and a bright squeeze of lime. The garlic-scented jasmine rice soaks up the sauce, while toasted peanuts add a crunchy finish. It’s a simple, flexible recipe that’s great for meal prep and easy to customize with whatever vegetables you have on hand.
- Vegan and gluten-free as written; can be made oil-free or nut-free.
- Ready in about 30 minutes using everyday pantry ingredients.
- Serves approximately 4 and stores well for leftovers.
- Easy to adapt—add broccoli, zucchini, cauliflower or leafy greens.
Ingredients
Key ingredient notes:
- Cooking oil: Olive, avocado or coconut oil work. For oil-free, use water or vegetable broth to sauté.
- Chickpeas: A 15 oz can (including liquid) is convenient; cooked-from-scratch chickpeas also work (about 1.5 cups).
- Sweet potato: About 510 g (three cups peeled and cubed) — two medium sweet potatoes is a good estimate. White sweet potato or yam may be used.
- Shallot: Provides a mild, sweet base; substitute yellow or white onion if needed.
- Curry paste: Red or yellow curry paste both suit this recipe; choose mild or medium depending on heat preference.
- Peanuts: Toasted peanuts add crunch; substitute cashews or omit for a nut-free version.
- Coconut milk: Canned coconut milk adds creaminess—use full fat for richness or light for fewer calories.
- Rice: Jasmine rice is recommended for its fragrance; basmati, brown rice, quinoa or cauliflower rice can be used instead.
Full ingredient amounts and the printable recipe are included in the recipe card below in the instructions section.
Step-by-step instructions
Quick tip: Chop the shallot, garlic and sweet potato and have spices and curry paste measured before you start. Once prepped, cooking takes about 20 minutes.
1. Make the garlic rice
In a medium saucepan, sauté 2 minced garlic cloves in ½ tablespoon oil (or ½ tbsp water/broth for oil-free) over medium heat for about 30 seconds until fragrant. Add 1 cup rinsed jasmine rice and cook, stirring, for 1 minute to toast the grains. Add 1¼ cups water, bring to a boil, then reduce heat to low, cover and simmer for 12–14 minutes until tender. Remove from heat and keep covered for 5 minutes, then fluff with a fork.
2. Start the curry
Meanwhile, heat 1 tablespoon oil (or 1 tbsp water/broth) in a large pot over medium heat. Add a minced medium shallot and cook 2–3 minutes, stirring, until softened.
3. Build the flavor
Add 3 cups peeled and cubed sweet potato and 2 chopped bell peppers to the pot along with the spices and 2 tablespoons red or yellow curry paste. Stir and cook for about 1 minute to toast the spices and coat the vegetables.
4. Add liquids and simmer
Pour in 2/3 cup coconut milk, the 15 oz can of chickpeas including the can liquid, ½ teaspoon brown sugar (or maple/coconut sugar), ½ cup water and season with salt and pepper. Bring to a boil, then reduce heat to medium-low, cover and simmer 7–8 minutes. Remove the lid and cook another 4–5 minutes until the sweet potatoes are tender and the sauce has thickened. Adjust seasoning as needed.
5. Toast the peanuts
While the curry simmers, toast 4 tablespoons chopped peanuts in a dry skillet over medium heat for 4–5 minutes, shaking or stirring frequently, until golden and fragrant. Watch carefully to prevent burning.
To serve
Spoon the curry over garlic rice, top with toasted peanuts and finish with a squeeze of lime for brightness. Enjoy hot.
Recipe notes
- Add extra vegetables like broccoli, zucchini, bamboo shoots or cauliflower for variety.
- Stir in a couple handfuls of baby spinach at the end for extra greens and nutrients—the residual heat will wilt it quickly.
- This recipe serves about 4. It’s also excellent for two people with leftovers to enjoy the next day.
- To make it nut-free, omit the toasted peanuts or use roasted chickpeas for crunch.
- For an oil-free version, use water or low-sodium vegetable broth to sauté the shallot and garlic.
Storing instructions
- Allow the curry to cool before storing.
- Store curry (and rice separately if preferred) in sealed containers in the refrigerator for up to 5 days.
- The curry freezes well for up to 3 months; thaw overnight in the fridge before reheating.
- Reheat on the stovetop or in the microwave until warmed through.
More curry ideas
- Cauliflower and chickpea curry
- Red curry lentils
- Vegan chickpea curry stew
- Kabocha squash curry
- Vegetable curry with tofu
- Plantain curry with chickpeas and black-eyed peas
If you try this recipe, please consider leaving a comment and rating on the original recipe page — feedback helps others decide and I appreciate hearing how it turned out. Thank you for trying this recipe!
Sweet Potato Chickpea Curry
Prep: 10 mins • Cook: 20 mins • Total: 30 mins • Serves: 4
Ingredients
For the Garlic Rice
- 2 cloves garlic, minced (6 g)
- ½ tbsp olive or coconut oil (7 mL) — or water/broth for oil-free
- 1 cup rinsed jasmine rice (142 g)
- 1¼ cups water
For the Curry
- 1 tbsp olive or coconut oil (15 mL) — or water/broth for oil-free
- 15 oz can chickpeas including liquid
- 1 medium shallot, minced (50 g)
- 3 cups peeled and cubed sweet potato (510 g)
- 2 bell peppers, chopped (about 160 g)
- ½ tsp brown sugar, coconut sugar or maple syrup
- ½ cup water (125 mL)
- ⅔ cup coconut milk (160 mL)
- 2 tbsp red or yellow curry paste (30 g)
- 1 tsp chili flakes
- 1 tsp ground coriander
- 1 tsp onion powder
- ½ tsp garlic powder
- ¼ tsp cinnamon
- ⅛ tsp cayenne
- Salt and pepper, to taste
For Serving
- 4 tbsp chopped peanuts (28 g) — toasted
- 1 lime, for squeezing
Instructions
- Prepare the garlic rice as described above and keep covered until serving.
- While rice cooks, sauté the shallot in oil (or water/broth) until softened. Add sweet potato, peppers, spices and curry paste; cook briefly to toast the spices.
- Add coconut milk, chickpeas with liquid, sugar, salt and ½ cup water. Bring to a boil, reduce heat, cover and simmer 7–8 minutes. Uncover and cook another 4–5 minutes until sweet potato is tender and sauce is slightly thickened. Adjust seasoning.
- Toast peanuts in a dry skillet over medium heat until golden, taking care not to burn them.
- Serve curry over garlic rice, top with toasted peanuts and a squeeze of lime.
Notes
Let cool before storing. Refrigerate up to 5 days or freeze up to 3 months. Reheat on the stovetop or microwave. Curry and rice may be stored together or separately.
Nutrition (approx. per serving)
Calories: 579 kcal • Carbohydrates: 87 g • Protein: 15 g • Fat: 20 g • Fiber: 12 g • Sugar: 10 g • Sodium: 555 mg
Original recipe concept adapted from a published set of instructions; quantities and technique are preserved here for clarity and ease of use.