A super hearty and warming meal, perfect for colder months. Comes together in under 30 minutes for an easy weeknight meal!
Red curried sweet potatoes and chickpeas
- 1 tablespoon neutral oil
- 1 small white onion, diced
- 5 garlic cloves, minced or grated
- 1 1/2 inch piece of ginger, grated
- 3 tablespoons red curry paste
- 1 large sweet potato, peeled and diced
- 1 can chickpeas, drained and rinsed
- 1 can full-fat coconut milk
- 2 teaspoons soy sauce
- 1 teaspoon rice wine vinegar
- 1 cup jasmine or basmati rice
- 1 can full-fat coconut milk
- 1/4 cup water
- 1/4 teaspoon salt
- Juice from 1/2 lime
- Make coconut rice: Combine rice, coconut milk, water and salt in a saucepan. Bring to a boil, reduce heat and cover. Let cook for 20 minutes.
- Turn off heat and let sit for 5 minutes. Fluff with a fork. Add lime juice and stir.
- While rice cooks, heat oil in a medium-sized pot over medium heat. Once hot, add onion and saute for 3-4 minutes, until onions are translucent.
- Add garlic, ginger and red curry paste and cook, stirring constantly, for another 2 minutes until curry paste turns a deep brownish color. If you feel like it’s going to burn, just turn the heat down a bit.
- Add sweet potatoes and toss to coat in curry paste. Cover and let cook for 10 minutes.
- Add chickpeas and coconut milk and bring to a boil. Reduce heat, and let simmer (uncovered) for an additional 10 minutes.
- Turn off heat and add soy sauce and vinegar.
- Leftovers will stay in the fridge for up to a week.
- If you’re worried about this dish being too spicy, start with 1/2 the amount of curry paste. After you’ve added the coconut milk and let it cook for a while, give it a taste and see how you feel. If needed, you can still add more curry paste at this stage and just whisk it in!
You probably don’t want to hear this seeing as you maybe stumbled here looking for an array of new, fun recipes, but when it comes to thinking of vegetarian recipes my brain often begins and ends with curries. It’s just so easy! Too easy, really.
And while you might assume my go-to would be an Indian-style curry (not mad – it’s a valid assumption), I actually always, always, ALWAYS have Thai curry paste on hand (red, green and yellow because I’m that person) so it’s a staple in my kitchen.
For this number, I made a slightly thicker version of a normal red curry which, I think, turns this more in into a curried dish rather than just a curry.
Does that make sense? Totally fine if it doesn’t. It’s still delicious.
Basically what I mean is that this is a dish that is defined more by the sweet potatoes and chickpeas rather than the curry around it. And it’s perfect! Healthy ingredients that are easy to keep on hand and turn into a flavor bomb with just a little bit of effort.
Spice-wise, this dish depends on the brand of curry paste you use and love. Thai Kitchen and Mae Ploy are my go-to brands and I don’t find either of them to be unbearably spicy, but if you are concerned I suggest starting with half the amount of curry paste this recipe calls for. You can easily add more after you’ve poured in the coconut milk and tried a taste.
I do like this dish to have a little spice to balance the slightly sweet coconut rice, but it’s completely up to you and your tastes!
From start to finish, you can definitely have this on the table in 30 minutes. I like to start with the rice and then make the sweet potatoes and chickpeas while that happens. Everything will be done at the same time, and you’ll be ready to curl up with a cozy bowl of goodness in no time.