peanut curry recipe in bowl with rice and spoons
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 1x
  • Scale:


  • 1 TBSP 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 TBSP red curry paste
  • 3 TBSP peanut butter
  • 1 (14) ounce canned coconut milk
  • ½ cup vegetable broth (or water)
  • 1 ½ tablespoons soy sauce (tamari or coconut aminos)
  • 1 lime
  • ½ tsp ground turmeric
  • ¼ tsp ground coriander
  • 1 large red bell pepper, julienne cut
  • 1 small bunch, lacinato kale (chopped, about  1 ½ cups)
  • 1 (14 ounce) canned chickpeas

For Serving and Garnish

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


  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. 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 2 minutes.
  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.