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
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
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 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. 🙂
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 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.
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.
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!
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!
So amazing!! Yummy!
This was fantastic- thank you!
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. 🙂
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. 🙂