Thai Sweet Potato Curry

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PREP: 10 minutes

COOK: 20 minutes

Egg-Free, Dairy-Free, Vegetarian, Nut-Free, Pescatarian, Vegan, Gluten-Free


2 tsp
coconut oil
yellow onion, thinly sliced
2 tbsp
green curry paste
1 tsp
grated fresh ginger
garlic cloves, minced
sweet potatoes, peeled and diced
15-oz can chickpeas
1 cup
light coconut milk
1 cup
vegetable broth
4 cups
green kale, chopped
1/4 cup
chopped fresh cilantro
lime, cut into wedges for serving


In a large skillet, melt the coconut oil over medium-high heat. Add the onion and cook, stirring, until it begins to soften, about 3 minutes. Add the garlic, ginger, and curry paste and cook, stirring, until it becomes fragrant, about 1 minute. Stir in the sweet potatoes, broth, and coconut milk.

Bring the mixture to a boil, then reduce the heat to medium and let it simmer until the sweet potatoes are tender, about 10 minutes. Stir in the chickpeas, kale, and cilantro, and cook until the chickpeas are heated through and the kale is wilted.

Serve immediately with lime wedges or store in the refrigerator for up to 4 days.

Nutritional Info
Per serving
Calories (kcal)360
Total Fat (g)8
Saturated fat (g)5
Trans fat (g)0
Cholesterol (mg)0
Sodium (mg)820
Total Carbohydrate (g)65
Dietary Fiber (g)12
Total Sugars (g)14
Added Sugars (g)0
Protein (g)10
Vitamin D (mg)0
Calcium (mg)125
Iron (mg)3
Potassium (mg)883