5-Ingredient Sweet Potato Curry
71
Published Apr 17, 2020, Updated Jul 24, 2023
This post may include affiliate links. Thank you for your support.
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 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!
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.
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!
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!
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!!
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!
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!
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. 🙂
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
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!