5-Ingredient Sweet Potato Curry

DF GF V VG

This sweet potato curry has amazing flavor and it comes together in less than 30 minutes, with just one pan and five pantry staple ingredients. Vegan + gluten-free. This post is sponsored by Kroger.

While a lot has shifted in my life over the past few weeks I can’t help but feel incredibly grateful. I’m grateful that my job allows me to work from home, I’m grateful that I can be a resource for all of you during this time and I’m incredibly grateful for the connections I’ve made over my years of blogging.

Bowl with half rice and half sweet potato chickpea curry topped with cilantro and lime.

Not long after our worlds seemed to get flipped upside down last month, Kroger reached out to me to see if I would be open to continuing our partnership to help spread accurate information during this unknown time. I instantly jumped at the chance because A) Kroger has been a partner of EBF for many years B) This is information I personally wanted to get straight from the source and C) I knew it would be really helpful for all of you.

So from Kroger to you, here are some helpful reminders during this time:

  • Get your groceries delivered. I’ve been a fan of grocery delivery for years and am even more of a fan now. All Kroger stores offer grocery pickup or delivery. Shop directly through their website for stress-free shopping.
  • Shop responsibly. We’re all in this together and there’s no need to panic and buy out pantry and freezer staples. Grocery stores are working really hard to keep shelves stocked so please only buy what you need. There is enough to go around!
  • Spread kindness. Grocery store workers are at the front lines right now and I’m so grateful for this. Make eye contact, smile, thank them for working during this time.

Check Kroger.com to stay up to date with store hours and updates.

And a couple tips from me as a consumer who is in the same boat as you:

  • Plan ahead. Before COVID-19, you could easily place an order for groceries and get them that afternoon or the next day, but the lead time is longer now due to the demand. Plan ahead and place your grocery orders about 4-5 days before you need them. This will help ensure you get a delivery or pickup time slot before you run out of essential items. If I can’t get a delivery time right away, I just keep the items in the cart and keep checking back until one opens up.
  • Be flexible. I know it can be frustrating to not get exactly what you want at the grocery store, but now is the time to be flexible and allow for similar substitutions if you can’t find what you’re looking for in-store or online. I’ve been making a ton of recipes from my site these last few weeks and I’ve been improvising and subbing ingredients when needed. It’s been fun to get creative in the kitchen. Of course, this is a bit harder with baking recipes.

Bowl with half rice and half sweet potato chickpea curry topped with cilantro and lime.

Now onto the recipe I have for you today… it’s a super simple, five-ingredient, pantry staple recipe for chickpea sweet potato curry! I’m so excited about this recipe because it’s ridiculously delicious and you likely already have all of the ingredients you need in your pantry.

Ingredients used to make sweet potato curry: can of coconut milk, can of chickpeas, green curry paste, sweet potato and onion.

Here’s What You Need:

  • yellow onion
  • sweet potato
  • curry paste (red or green curry paste will work)
  • coconut milk
  • chickpeas – I used canned chickpeas for ease

Some optional ingredients that are nice to have: 

  • fresh garlic & ginger
  • lime
  • cilantro
  • rice – any type works for this recipe. Use what you have!

Skillet with curried sweet potatoes, onions and chickpeas in a coconut sauce. Topped with lime and cilantro. A wood spoon is beside the skillet.

One Pan Pantry Staple Curry

Yep, you read that correctly… this curry is a one pan meal and it comes together in less than 30 minutes, but tastes like it’s been cooking for much longer! For this recipe I stuck with basic, pantry staple ingredients you likely already have. That said, there are a few optional ingredients that I made a note of within the recipe. If you want to add a little more flavor and have access to fresh garlic and ginger, you can add 1 tablespoon of each (minced) while you’re cooking the onion.

More Pantry Staple Recipes You Might Enjoy:

If you try this 5-ingredient sweet potato sweet potato curry, please be sure to leave a comment and star rating below letting me know how it turned out! Your feedback is super helpful for the EBF team and other EBF readers.

5-Ingredient Sweet Potato Curry

5 from 24 votes
This sweet potato curry has amazing flavor and it comes together in less than 30 minutes, with just one pan and five pantry staple ingredients.
Bowl with half rice and half sweet potato chickpea curry topped with cilantro and lime.
Prep Time 5 minutes
Cook Time 21 minutes
Servings 3

Ingredients

  • 1/2 Tablespoon avocado or coconut oil
  • 1 large yellow onion, chopped
  • 4 Tablespoons green or red curry paste, I used green curry paste from Thai Kitchen
  • 1 medium-large sweet potato, peeled and chopped into bite-size chunks
  • 1 15 oz can chickpeas, drained and rinsed
  • 1 13.5 oz can of coconut milk
  • 1/2 cup water, if needed
  • optional: fresh chopped cilantro and fresh lime and rice, for serving

Instructions
 

  • Heat oil in a large skillet over medium-high heat. Add the onion to the skillet and cook, stirring frequently, for about 5-6 minutes or until fragrant. Add curry paste to the skillet, toss and sauté for another minute.
  • Add sweet potatoes, chickpeas and coconut milk to the skillet and stir to combine.
  • Allow the sauce to heat up until it is simmering and let simmer for about 10-15 minutes or until sweet potatoes are tender enough to be easily pierced with a fork. If the mixture gets too thick (or dry) you can add water to the pan, 1/4 cup at a time, up to 1/2 cup. Taste and season with salt and pepper, if needed.
  • Serve curry over rice with cilantro and a squeeze of lime.

Notes

  • If you have access to fresh ginger and garlic, feel free to add 1 Tablespoon (minced) of each to the skillet when you add the onion.

Nutrition

Serving: 1serving without rice Calories: 425kcal Carbohydrates: 38g Protein: 8g Fat: 27g Saturated Fat: 20g Polyunsaturated Fat: 2g Sodium: 795mg Fiber: 7g Sugar: 10g
Course: Lunch/Dinner
Cuisine: Thai
Keyword: sweet potato curry

DID YOU MAKE THIS RECIPE?

Please leave a comment and star rating on this post and share on social media using the hashtag #eatingbirdfood. I love seeing your recipe shares!
This post may include affiliate links. Thank you for your support.

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




    49 comments
    1. Katie
      June 6, 2021 AT 6:51 pm

      5 stars
      Another fabulous recipe. The only change I made was to roast the chick peas and sweet potatoes in the oven.I tossed them in olive oil and minced garlic roasting until crisp (450′). It added just a little something extra to a perfect dish.

      1. Brittany Mullins
        June 7, 2021 AT 10:57 am

        I bet it was delicious with the added chickpeas! So glad you enjoyed this recipe, Katie. Thanks for the review. I so appreciate it!

    2. Alyssa
      February 24, 2021 AT 7:34 pm

      5 stars
      We made this sweet potato curry in only 30 minutes! Amazed that it was so simple and so yummy, definitely will be making this again!!

      1. Brittany Mullins
        February 25, 2021 AT 5:52 pm

        Woo! So glad you loved it. Thanks for the review, Alyssa. I so appreciate it!

    3. Dina
      October 28, 2020 AT 9:53 pm

      5 stars
      Just happened to have everything on hand and made for my husband who is a meat lover. This turned out great! Very easy.. bonus, he loved it.

      1. Brittany Mullins
        October 29, 2020 AT 1:47 pm

        I love it when that happens! So glad this curry was a hit. Thanks for making it and for coming back to leave a review, I really appreciate it. 🙂

    4. Samantha Shapiro
      October 23, 2020 AT 12:16 pm

      5 stars
      Made this and used yellow curry because that’s what I had on hand. Also added a little coconut sugar. Topped it off with toasted coconut/sesame seeds, lime zest/juice, and cilantro. So tasty and simple! Thanks again for the great recipes that are pleasing the entire family.

      1. Brittany Mullins
        October 24, 2020 AT 4:03 pm

        You’re so welcome, Samantha! I’m so glad this recipe was a hit with the whole fam! Thanks for making it and for coming back to leave a comment + star rating. I really appreciate it. <3

    5. Tanya
      September 22, 2020 AT 5:57 pm

      5 stars
      It was delicious! I only used 3 Tbsp of curry that was just right for “mild”. Also added a red bell peper.
      Looking forwardTo the left overs tomorrow.

      1. Brittany Mullins
        September 23, 2020 AT 1:42 am

        Yay! I’m so glad this recipe was a hit. Thanks for making it + for coming back to leave a comment + star rating, Tanya. I so appreciate it!

Parchment paper lined with protein balls.

5 SECRETS TO
HEALTHY SNACKING

Eating healthy doesn’t have to be boring!

FREE EMAIL BONUS

GET A 3 DAY CLEAN EATING MEAL PLAN

Subscribe to our list and get your free printable PDF of the 3 Day Clean Eating Meal Plan and Shopping List!

X