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Dinner recipe · from the recipe book

Thai Red Curry Chickpeas with Sweet Potato

A creamy, gently spiced coconut curry with tender sweet potato, hearty chickpeas and silky wilted spinach, brightened with lime and fresh basil.

Thai Red Curry Chickpeas with Sweet Potato

Ingredients

  • 1 tbsp14 gCanola oil
  • 1 medium110 gYellow oniondiced
  • 4 cloves12 gGarlicminced
  • 2½ tbsp grated15 gFresh gingergrated
  • 1 medium119 gRed bell peppersliced
  • 1 tbsp6 gCurry powder
  • 2 tbsp32 gTomato paste
  • ½ tsp1 gCrushed red pepper
  • 3 medium400 gSweet potatoespeeled and cut into 3/4-inch cubes
  • 2 cans, drained508 gChickpeas, canned, drained and rinsed
  • 1½ cups340 gCoconut milk, cannedstirred
  • 1 cup240 gWater
  • 1¼ tsp packed6 gBrown sugar
  • ½ tsp3 gSalt
  • 5 cups loosely packed150 gBaby spinach
  • 2 tbsp30 gLime juice
  • ½ cup leaves12 gFresh basiltorn
  • ½ cup chopped8 gFresh cilantrochopped
  • 3½ tbsp30 gDry-roasted peanuts, unsaltedchopped

Steps

  1. Heat the canola oil in a large pot over medium heat. Add the onion and cook 4–5 minutes until soft.
  2. Add the garlic, ginger and bell pepper and cook 2 minutes until fragrant.
  3. Stir in the curry powder, tomato paste and red pepper flakes and cook 1 minute, stirring, so the paste darkens slightly.
  4. Add the sweet potato, chickpeas, coconut milk, water, brown sugar and salt. Bring to a boil, then lower to a simmer.
  5. Cover and simmer 15–18 minutes, stirring now and then, until the sweet potato is tender when pierced.
  6. Stir in the spinach a handful at a time until wilted, about 2 minutes.
  7. Take the pot off the heat and stir in the lime juice. Serve in bowls topped with the basil, cilantro and peanuts.

Contains: Peanuts.

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Saved in the Every Helping recipe book on October 19, 2026.

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