Red Thai Peanut Curry with Sweet Potatoes and Chickpeas

peanut curry recipe in bowl with rice and spoons

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5 from 20 reviews

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.


  • 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 1/2 tablespoons red curry paste
  • 3 tablespoon peanut butter
  • 1 (14) ounce can coconut milk
  • 1/2 cup vegetable broth (or water)
  • 1 1/2 tablespoons soy sauce (tamari or coconut aminos)
  • 1 lime, juiced
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon ground coriander
  • 1/2 teaspoon kosher salt, to taste
  • 1 large red bell pepper, julienne cut
  • 1 small bunch, lacinato kale, chopped (about 1 1/2 cups
  • 1 (14 ounce) can 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 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.


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.