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.
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.
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.
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.
Here’s What You Need
curry paste (red or green curry paste will work)
chickpeas – I used canned chickpeas for ease
Some optional ingredients that are nice to have:
fresh garlic & ginger
rice – any type works for this recipe. Use what you have!
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.
4Tablespoonsgreen or red curry paste, I used green curry paste from Thai Kitchen
1medium-large sweet potato, peeled and chopped into bite-size chunks
1 15ozcan chickpeas, drained and rinsed
1 13.5ozcan of coconut milk
1/2cupwater, if needed
optional: fresh chopped cilantro and fresh lime and rice, for serving
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.
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.