Thai Sweet Potato & Chickpea Green Curry

Ingredients

• 250 g (1⅓ cups)long-grain white rice
• 7.5 ml (½ tbsp)vegetable oil
• 1 mediumonion
• 2 clovesgarlic
• 30 ml (2 tbsp)Thai green curry paste
• 1 mediumsweet potato
• 400 ml (1⅔ cups)full-fat canned coconut milk
• 205 g (1¼ cups)cooked chickpeas
• 80 ml (⅓ cup)water
• 60 g (2 cups)spinach

Instructions

1. 1

   Cook the rice

   Cook the rice according to the instructions on its packaging.

2. 2

   Soften the onion

   Heat the oil in a large pot over high heat. Add the onion and cook for 3 minutes.

3. 3

   Add the garlic

   Stir in the garlic and sauté for about 1 minute, until fragrant.

4. 4

   Fry the paste

   Add the curry paste and mash it into the onion and garlic mixture. Cook for about 30 seconds, until fragrant.

5. 5

   Add curry ingredients

   Add the sweet potato, coconut milk, chickpeas and water.

6. 6

   Simmer until tender

   Bring the mixture to a boil, then lower the heat to a simmer. Cook partially covered for 10 to 15 minutes, until the sweet potato is cooked.

7. 7

   Wilt the spinach

   Take the pot off the heat and stir in the spinach until it wilts.

8. 8

   Serve the curry

   Serve the curry over rice or with naan.

What is sweet potato and chickpea green curry?

This is a coconut-based curry built around sweet potato and chickpeas, with Thai green curry paste providing its aromatic, spicy character. The recipe is described as Indian-inspired, while its paste brings a Thai-style element to the dish.

The combination works because the sweet potato softens in the sauce while chickpeas make it more substantial. Spinach stirred in at the end adds a fresh contrast without needing a separate cooking stage.

Nutrition and macros by portion

The nutrition label shows one serving as written: 569 calories, 13g protein, 86g carbs, 20g fat.

The rice and sweet potato provide most of the carbohydrates, while coconut milk and vegetable oil contribute much of the fat. Chickpeas contribute protein along with some carbohydrates, and the spinach adds vegetables to the meal. For a more balanced plate, serve a generous portion of spinach-rich curry alongside a measured portion of rice.

Choosing the ingredients

Curry paste: Thai green curry paste supplies much of the seasoning, so its heat and saltiness will shape the finished sauce. Stir-frying it briefly with the onion and garlic helps its aroma come through.

Coconut milk: Full-fat coconut milk gives the curry a rich, creamy base. Shake or stir the tin before measuring so the thicker and thinner parts are combined.

Chickpeas: Cooked chickpeas are ready to add directly to the pot. If using tinned chickpeas, drain them before measuring.

Get the sweet potato tender

Cut the sweet potato into evenly sized pieces so they cook at a similar rate. The recipe does not specify a size, but smaller pieces will generally become tender sooner than large chunks.

Keep the curry at a gentle simmer after bringing it to the boil. Check a piece with a fork near the end of the 10-to-15-minute cooking time.

Build flavour in stages

Onion first: Give it the full 3 minutes in the hot oil before adding the garlic. This lets it begin to soften.

Garlic and paste: Cook the garlic until fragrant, then mash the curry paste into the aromatics for about 30 seconds. Avoid leaving the paste unattended over high heat.

Spinach last: Add it after removing the pot from the heat and stir just until wilted. This keeps it from being cooked for the full simmering time.

Serve with rice or naan

Rice is cooked separately and can be spooned into bowls before the curry is ladled over it. Fluff the rice before serving so it separates easily.

Naan is offered as an alternative accompaniment. Either way, serve the curry while warm so the coconut sauce stays loose and spoonable.

Keep the sauce balanced

The sauce comes from coconut milk, water and the liquid released as the ingredients cook. If the sweet potato is not tender after 10 minutes, continue simmering and check it again within the recipe's 15-minute window.

The curry paste is the main source of spice, so the finished heat will depend on the paste used. For an unfamiliar brand, taste the paste before cooking to get a sense of its intensity.

Recipe notes & tips

• Prepare the onion, garlic and sweet potato before heating the oil, since the early cooking stages move quickly.
• Cut the sweet potato into similarly sized pieces to help them cook evenly.
• Stir the curry paste into the aromatics thoroughly so it is distributed through the sauce.
• Partially cover the pot during simmering, as directed, and check the sweet potato for tenderness before finishing.
• Stir the spinach in off the heat and stop once the leaves have wilted.
• Cook the rice while the curry simmers to have both components ready together.

Variations

• Add lime: Squeeze a little lime over the finished curry for a bright contrast.
• Use brown rice: Serve with brown rice, following its packet instructions for cooking.
• Add extra greens: Stir in more spinach at the end, allowing it to wilt in the hot curry.
• Adjust the heat: Use a milder or hotter green curry paste to suit your preference.
• Try naan: Serve with naan instead of rice, as suggested in the recipe.

Common mistakes to avoid

• Uneven sweet potato pieces: Cut them to a similar size so they finish cooking together.
• Burning the aromatics: Keep an eye on the garlic and curry paste, which each cook for only a short time.
• Boiling throughout: Reduce the heat after bringing the curry to a boil so it simmers gently.
• Leaving the spinach in too long: Add it off the heat and stir only until wilted.
• Serving undercooked sweet potato: Test a piece with a fork and simmer longer if it is still firm.

How to store

Refrigerate leftover curry and rice in separate airtight containers for up to 3 days. Reheat until piping hot, adding a splash of water to the curry if the sauce has thickened; reheat the rice until piping hot as well.

Frequently asked questions