Chickpea Peanut Curry with Sweet Potatoes

Rich, hearty red Thai style peanut curry with sweet potatoes and chickpeas – the perfect plant based vegan meal for anyone who loves a good take on red thai curry! An easy gluten free recipe as well.

Red Thai Inspired Peanut Curry Recipe

We’re essentially making a Thai sweet potato curry, adding peanut butter, chickpeas, kale and lots of other delicious spices and ingredients!

I decided to keep this Thai curry plant based (versus adding chicken) because I’ve been trying to find more creative ways to get a variety of plants into my diet. I really love the chickpea curry style recipes as well so I thought, why not try out a combo here?

Below you’ll find the list of ingredients. It may look like a lot, but you probably already have some of this stuff on hand. And if you don’t start stocking your pantry because you’ll want this dish on repeat!

Check Your Pantry for These Ingredients

• olive oil – for cooking. You can also use coconut oil.
• fresh garlic and ginger root – I always recommend fresh here because it really adds a ton of flavor. Garlic you’ll likely find by the onions, and ginger root by the herbs and other roots (like turmeric).
• sweet potato – I love the addition of sweet potatoes here but realistically you could also use carrots!
• red bell pepper – I like the different texture this adds to the dish but again, you could swap out for a different vegetable if you’d like.
• lacinato kale – I like to add a little green to this dish
• chickpeas – chickpeas are a great plant based source of protein and fiber.
• red curry paste – Red Thai curry paste
• peanut butter – Because we’re making peanut curry, obviously.
• coconut milk – Use full-fat canned coconut milk for rich flavor. Lite also works. I haven’t tested this with carton coconut milk but it would likely work – your curry would just be much thinner.
• vegetable broth – You can also use water here but again, vegetable broth adds more flavor. If you do go with water, you may find you’ll need to add more salt.
• soy sauce, tamari or coconut aminos – You can use soy sauce, or tamari if gluten free. Coconut aminos also works.
• lime – the hint of lime here is delicious.
• ground turmeric and ground coriander – just a hint of some extra spice

For Serving and Garnish

• rice, quinoa or cauliflower rice – Serve this sweet potato curry with your favorite grain. I prefer rice for this dish but quinoa works too.
• cilantro – a little fresh herbs goes a long way! I like to stir in about 1/4 cup chopped cilantro to the post before serving.
• green onion – just a sprinkle of some green onions onto each dish
• chopped roasted peanuts – adds a nice little crunch.
• naan bread – to soak up all of that extra peanut sauce.

Looking to make this paleo friendly?

• Swap the chickpeas for chicken or add another veggie like cauliflower
• Swap the peanut butter for almond butter (or cashew butter).
• Use coconut aminos instead of soy sauce.
• Serve this sweet potato curry with riced cauliflower. TIP: you can often find riced cauliflower in the frozen section with the rest of the veggies! It’s easy to make at home but if you don’t have a means to chop it via food processor or blender, find it in the frozen veggie aisle.

Let me know if you make this recipe by leaving a comment and rating below! It helps others learn more about the recipe too! Xx Ashley

★★★★★

4.9 from 18 reviews

How to Make…

Red Thai Peanut Curry with Sweet Potatoes and Chickpeas

Rich, hearty red Thai inspired peanut curry with sweet potatoes and chickpeas – the perfect plant based meal for anyone who loves a good take on red Thai curry! Ready in just about 30 minutes on the stovetop.

• Prep Time: 5 minutes
• Cook Time: 25 minutes
• Total Time: 30 minutes
• Diet: Vegan

• Yield: 6
• Scale: 1x2x3x

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Ingredients

• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 “ fresh cube of ginger, peeled and grated (or minced)
• 2 cups peeled chopped sweet potato (about 1 med-lg potato or 2 small)
• 1 ½ tablespoons red curry paste
• 3 tablespoon peanut butter
• 1 (14) ounce can coconut milk
• ½ cup vegetable broth (or water)
• 1 ½ tablespoons soy sauce (tamari or coconut aminos)
• 1 lime, juiced
• ½ teaspoon ground turmeric
• ¼ teaspoon ground coriander
• 1/2 teaspoon salt, to taste
• 1 large red bell pepper, julienne cut
• 1 small bunch, lacinato kale, chopped (about  1 ½ cups
• 1 (14 ounce) can chickpeas

For Serving and Garnish

• rice, quinoa or cauliflower rice
• cilantro
• green onions
• chopped roasted peanuts

Instructions

1. In large pot over medium heat, add oil, garlic, ginger – cook for about 1 minute. Add in chopped sweet potato, curry paste and peanut butter, stirring to coat and cook for about 2 minutes.
2. Add in coconut milk, broth (or water), soy sauce, juice of lime, ground turmeric, ground coriander and salt. Stir and simmer for 15 minutes.
3. Add in bell pepper and simmer for another 5-10 minutes – until potatoes are soft. Stir in chopped lacinato kale and chickpeas, and warm for another 3-4 minutes. Taste test for more salt, or add in some optional heat with a pinch of cayenne.
4. Serve with rice, quinoa or even cauliflower rice. Garnish with cilantro, chopped peanuts.

Recipes Notes:

Store leftovers in covered container in fridge, best enjoyed within 3 days.

To freeze, use airtight container (or something like Stasher bag) and freeze for up to 3 months. Thaw in refrigerator and reheat on stovetop on low.

Category: Entree Method: stovetop Cuisine: Thai-Inspired
Keywords: sweet potato curry, thai peanut curry, chickpea curry
Author: Ashley @ Fit Mitten Kitchen