5-Ingredient Sweet Potato Curry
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Published Apr 17, 2020, Updated Jul 24, 2023
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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 and grateful that I can be a resource for all of you during this time .
This is 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
- 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!
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
More Curry Recipes to Try
- Summer Vegetable Curry
- Coconut Curry SunButter Noodle Bowl
- Tofu Pumpkin Curry
- Thai Green Curry with Shrimp
- Easy Coconut Shrimp Curry
- Tuna Curry Bowl with Cauliflower Rice
- Coconut Curry Mussels with Zucchini Noodles
- Chicken Curry With Vegetables
5-Ingredient Sweet Potato Curry
Ingredients
- ½ 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 coconut milk
- ½ 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
Nutrition information is automatically calculated, so should only be used as an approximation.
This looks super tasty! I love anything with curry. Could I adapt the recipe to use curry powder instead of paste?
Hey Hannah! That should work just fine. From what I’ve seen the recommended amount is 1 tsp of powder to 1 tbsp paste. Let me know how it turns out for you!!
I happen to have all these ingredients! This made my day, thanks.
Ahh yay!! I can’t wait to hear what you think of this recipe! 🙂
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! 🙂
Ahh yay!! I’m so glad you enjoyed this recipe, Bianca!! Thanks for sharing the spices you used since I know not everybody has or can find paste right now. 🙂
What measurements did you use for these spices? I have all of them. Just no curry paste.
She used Inches
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
This was so tasty! It was fun to make and turned out really great. Thank you so much for sharing 🙂
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.
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?
Hey April – If you have curry powder you can substitute 1 teaspoon curry powder for 1 tablespoon curry paste. If you prefer milder curries, start with less and add to taste!
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!
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!
Hey Catherine – I’m so glad you enjoyed this curry dish!! Yes, light coconut milk would work just fine. 🙂
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!
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. 🙂
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!!!!
Yay! I’m so glad you enjoyed this curry dish, Anna. Thanks for trying it and for coming back to leave a comment + star rating. I so appreciate it. 🙂
This was fantastic- thank you!
So amazing!! Yummy!
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. 🙂
Yay!! So glad you enjoyed this curry dish, Amy! Thanks for taking the time to leave a comment + star rating. I so appreciate it!
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!
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.
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!
Yay!! That makes me so happy to hear, Jennifer. 🙂 I’m so glad this recipe was a hit. Thanks for making it and as always for coming back to leave a comment + star rating.
My new favorite recipe! Easy to make and very flavorful and satisfying. I added the ginger and lime too, great suggestions!!
Yay!! So glad you enjoyed this recipe, Lexie. 🙂 Thanks for trying it and for coming back to leave a comment + star rating. I so appreciate it.
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.
Ahh yay!! So glad you’re loving this recipe, Lisa. I appreciate you making it and coming back to leave a comment + star rating. 🙂
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!
So glad you enjoyed this recipe, Amanda!! I bet it would be delish with eggplant. Definitely let me know if you end up trying it. 🙂
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.
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!
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.
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
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.
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. 🙂
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!!
Woo! So glad you loved it. Thanks for the review, Alyssa. I so appreciate it!
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.
I bet it was delicious with the added chickpeas! So glad you enjoyed this recipe, Katie. Thanks for the review. I so appreciate it!
This is so simple and flavorful! I add the ginger and garlic because I have those on hand usually! I’ll also add some chicken on top if I have it. Making this for dinner tonight for the 3rd time! It’s a go to!
Ah yay!! I love hearing this, Sarah! I’m so glad this curry has been such a hit. Thanks for the review. I so appreciate it!!
So delicious! And versatile! Didn’t have any curry paste or coconut milk so I subbed miso paste (3 tablespoons) & heavy cream & added 3/4 teaspoon curry to cream. I also pre roasted the sweet potato with the garbanzos. . And I did use the garlic & ginger with the onion. Another home run Brittany.
Woo!! So happy this recipe was a success! Thanks so much for the review. It means so much to me!
Very good, and almost vegan!
So glad you enjoyed this recipe, Marvin! Thanks for trying it and coming back to leave a review. It means so much to me!
Pleasant meal during these autumn days. Lime was a nice addition to add more flavor. For me, the sweet potato took around 30/40 minutes to cook through.
I’m glad you enjoyed this recipe, Nicola. Thanks for the review. I appreciate it.
This was so yummy! I added quite a bit of cayenne pepper, garlic powder, ginger powder, and a little bit of ginger juice to kick up the heat. My boyfriend had a panic attack he thought it was so good! We’re grateful to have a new recipe to throw in the mix.
Ah yay! So happy to hear this recipe was a hit, Liz. Thanks for the review!
Made this tonight and my kids (ages 4, 3, and 1) all ate it! That’s a HUGE win in my book. My husband also enjoyed it and he tends to be very wary of vegetarian meals. I had actually meant to just add chicken, and then in the chaos of dinner prep forgot, but he still enjoyed it. Definitely worth repeating!
I took off a star because it’s called 5 ingredient, but it’s definitely more than 5 ingredients, plus rice or something to serve it on and garnishes if you do that.
WOO! I am so glad this recipe is such a hit for you and your whole family, Natalie. Thank you so much for coming back and sharing your review & star rating, I appreciate it.
Just stumbled across your awesome website packed full of goodness! Just made this, and it’s incredibly good. So flavorful. Thanks for sharing ❤️
Yay! So glad you loved this recipe, Kristen. Thanks for making it and for coming back to leave a review. I so appreciate it!
Can I make this without coconut milk and if so, how much water will I need?
Hi Nabila – I don’t think I would recommend using water for this recipe, the coconut milk adds a smooth saucy consistency that the water would not provide. You could use heavy cream if you have that available. Hope you enjoy this recipe, let me know how it turns out.