5-Ingredient Sweet Potato Curry

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

  • Author: Brittany Mullins
  • Prep Time: 5 minutes
  • Cook Time: 21 minutes
  • Total Time: 26 minutes
  • Yield: 3


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.


  • 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


  1. 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.
  2. Add sweet potatoes, chickpeas and coconut milk to the skillet and stir to combine.
  3. 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.
  4. 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.
  • Category: Lunch/Dinner
  • Method: Sauté
  • Cuisine: Thai


  • Serving Size: 1 serving without rice
  • Calories: 425
  • Sugar: 10g
  • Sodium: 795mg
  • Fat: 27g
  • Saturated Fat: 20g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 38g
  • Fiber: 7g
  • Protein: 8g
  • Cholesterol: 0mg

Keywords: sweet potato curry

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  1. This was a great weeknight dinner! Came together in no time, and it was so convenient to have everything in one dish! I added broccoli for extra veggies — would love to try it with eggplant sometime!

  2. My new favorite recipe! Easy to make and very flavorful and satisfying. I added the ginger and lime too, great suggestions!!

    • Thank you for posting this recipe! I’ve made it several times since the beginning of the quarantine. It comes out great every time! I’m hoping that in a few weeks, I’ll be able to add some fresh zucchini from our garden.

  3. This dish came together like a dream. So easy, satisfying, and delicious. Plus, the colors are absolutely gorgeous. I only wish I tried it sooner. My husband loves it too; we definitely have another winner here. Thank you, Brittany!

  4. Made this last night with lentils instead of chickpeas because that’s all I had on hand. It was so delicious and flavorful! I added some grated ginger and a bit of cauliflower aswell to take it up a notch. I will definitely be making this again 🙂

    • Ahh yay!! So glad you enjoyed this recipe, Lily and that it still tasted delicious with the lentils. 🙂 Thanks for coming back to leave a comment + star rating. I really appreciate it.

  5. I made this recipe, but since I couldn’t find curry paste I used trader joes curry sauce. But overall this meal is really good! I love the add of sweet potatoes! This makes a lot of food so it’s great for families!

  6. This is delicious and sooo simple – you don’t even really need to look at the recipe as you’re cooking! I did add the ginger and garlic as suggested. I froze the leftovers for days when I don’t feel like cooking anything. 🙂

  7. OMG, so easy and full of flavor!I Stirred in some spinach at the end since I had some on hand. I can’t wait to make this again. 🙂 Thank you!!!!

  8. Great simple curry recipe; had on the table in 45 minutes and that is WITH a toddler “helping” cook! Used less than half the red curry paste because our toddler prefers mild, added the garlic and ginger. Tossed in some leftover diced cauliflower leaves, and served with green beans which half of us just tossed in with our curry. Pinned the recipe, and will use as a base and add to it whatever else have on hand to use up! Thanks for the recipe; I will check out the rest!

    • I’m so glad you enjoyed this recipe, Kimberly. Thanks for trying it and for coming back to share the subs you made as well as to leave a star rating. It’s super helpful to future readers. 🙂

  9. This is an amazing recipe!! WOW! Super easy and delicious!! I plan to double it next time!! I added the juice and 1/2 the zest from one lime along with cilantro to the rice rather than serving over the top. Thanks for sharing it!!

    • Ahh that makes me so happy to hear, Kat!! I’m so glad you enjoyed this curry dish. Thanks for trying it and for coming back to leave a comment + star rating. I so appreciate it!

  10. Hi Brittany! Made this for lunch yesterday and it was delicious! Probably one of the easiest recipes out there. Just one question – can I use light coconut milk next time? Thx!

  11. We just enjoyed this dish for dinner. It was flavorful but not as spicy as I hoped it would be (I used green curry paste). I forgot to add the ginger and garlic as planned so I will definitely make it again with those additions.

    • I’m glad you enjoyed this curry dish, Jill! You can definitely add as much or as little spice based on your taste preferences. 🙂 Thanks for taking the time to come back and leave a comment and star rating. I appreciate it!

  12. I don’t have access to green or red curry paste, but I have a pretty good spice cabinet. Do you have any substitution ideas?

  13. This was the easiest and tastiest recipe! I love how filling it is and you’re not missing the meat. We added the fresh ginger and garlic. We only wish we had a chili to bring up the heat, but we did add red pepper flakes.

  14. I made this today and it was amazing! I added a can of fire roasted diced tomatoes with the coconut milk. I also had some spinach to use up, so I added it at the end and stirred it in until wilted. It was so easy and I actually had all the ingredients on hand. I can’t wait to eat it for lunches this week! Thanks for another great recipe!

    • Ahh that makes me so happy to hear, Katie!! I’m so glad you enjoyed this curry recipe. Thanks for trying it and for coming back to leave a comment + star rating. I really appreciate it. <3

  15. This was soooo tasty!!
    I didn’t have curry paste at home, so I used a mix of garam masala, cumin, curry powder and also some chili powder. It was so good!! And easy to make!
    The cilantro was a great flavor ehancement and the lime too. So important!
    Thank you! It’s a super good recipe for a quick meal! 🙂

  16. This looks super tasty! I love anything with curry. Could I adapt the recipe to use curry powder instead of paste?

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