Thai Peanut Curry with Chickpeas and Sweet Potato
- Serves
- 4 servings
- Prep
- 10 min
- Cook
- 25 min
- Cost
- $13.00
- Nutrition
- 510 cal · 16g protein
- meatless
- budget
🍳 1 pan · Picky-eater safe bet: plain rice
Thai Peanut Curry with Chickpeas and Sweet Potato is a Asian weeknight dinner that serves 4 and is on the table in about 35 minutes, for around $13 in groceries. You'll need 1 pan, and the 11 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain rice works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Cucumber salad (5 min)
Contains: Peanuts · Soy— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 5–6 quart Dutch ovenDon't have one? Amazon →
- Balloon whiskDon't have one? Amazon →
- Y-peelerDon't have one? Amazon →
- 8-inch chef's knifeDon't have one? Amazon →
- Large cutting boards (set of 2)Don't have one? Amazon →
- Silicone spatula & turner setDon't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 1 can no-salt-added chickpeas
- 1½ lb sweet potatoes
- 1 can full-fat coconut milk
- ⅓ cup creamy peanut butter
- 2 tbsp vegan red curry paste
- 5 oz baby spinach
- 2 tbsp tamari
- 1 count lime
- 1½ cups jasmine rice
- 1 tbsp vegetable oil
- 1/4 tsp salt
Steps
- Start the rice. Peel and cut the sweet potatoes into ¾-inch cubes.
- Fry the curry paste in the oil in a large pot for 1 minute, then whisk in the coconut milk, peanut butter, tamari and 1 cup water.
- Add the sweet potatoes and drained, rinsed chickpeas, cover, and simmer 15 minutes until the potatoes are tender.
- Stir in the spinach until wilted and add the lime juice and salt to taste.
- Serve over rice.
- Make ahead: cube the sweet potatoes up to 2 days ahead and keep them in the fridge; leftovers keep 4 days.
- Picky eaters can have plain rice with some sweet potato cubes and chickpeas.
On the side: Cucumber salad (5 min)
2 cucumbers, 1 bottle rice vinegar
- Thinly slice the cucumbers. Toss with a splash of rice vinegar, a pinch of sugar and a pinch of salt.
Nutrition per serving
- Protein
- 16 g
- Carbohydrates
- 62 g
- Fiber
- 12 g
- Sugar
- 12 g
- Fat
- 18 g
- Saturated fat
- 8 g
- Sodium
- 640 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop