1-Pot Green Curry with Chickpeas, Kale, and Sweet Potato

Dutch oven filled with green curry with sweet potato, kale, and chickpeasDutch oven filled with green curry with sweet potato, kale, and chickpeas
Big pot of vegan Green Curry surrounded by ingredients used to make itBig pot of vegan Green Curry surrounded by ingredients used to make it

This comforting curry is inspired by our DIY green curry paste, which is a fusion of classic Thai green curry paste with flavors like lemongrass, garlic, and citrus, as well as whole spices like coriander and cumin seed.

I dreamt up this dish after making a dressing with this beloved green curry paste and pouring it over fresh kale, Instant Pot chickpeas, and perfect roasted potatoes. While delicious, I knew it would be next level if cooked and married with coconut milk. The result was incredibly delicious. Let us show you how this 1-pot dish is made!

Kale, chickpeas, curry powder, green curry paste, garlic, shallot, ginger, sweet potato, coconut milk, coconut aminos, and maple syrupKale, chickpeas, curry powder, green curry paste, garlic, shallot, ginger, sweet potato, coconut milk, coconut aminos, and maple syrup

About Green Curry Paste

Thai green curry paste is traditionally made from a combination of green chilies, shrimp paste, garlic, shallots, lemongrass, peppercorns, makrut limes, and cumin seeds (source). It’s spicy and flavorful and pairs perfectly with the sweetness of coconut milk.

Our DIY green curry paste strays a bit from the traditional, with the addition of green bell pepper and whole spices, as well as the omission of shrimp paste and adding coconut aminos.

The result is an incredibly vibrant, citrusy, savory, slightly sweet curry paste that’s perfect for infusing into all kinds of dishes, from stews to dips to salad dressings!

Although it’s not necessary to make your own curry paste, it’s usually far fresher and is easily frozen into ice cube molds for convenient use for quick, weeknight meals. However, store-bought works here, too!

Sautéed shallot, garlic, sweet potato, green curry paste, and sweet potatoesSautéed shallot, garlic, sweet potato, green curry paste, and sweet potatoes

Another thing we love about this curry is its versatility!

It’s great for using up leftover veggies as the sweet potato can easily be subbed for other veggies such as gold potatoes (or even butternut squash). And the kale can be swapped for other sturdy greens such as collard greens. We also think bell peppers, green peas, snap peas, cauliflower, or broccoli would work well.

Pot of coconut milk, sweet potatoes, and green curry pastePot of coconut milk, sweet potatoes, and green curry paste

We hope you LOVE this green curry! It’s:

Creamy
Coconutty
Vibrant
Citrusy
Satisfying
Comforting
Delicious
& Versatile

It’s perfect for weeknight meals, meal prep, and beyond! Serve on its own or for a more filling meal, pair with rice, quinoa, steamed vegetables, or greens.

More Thai-Inspired Recipes

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Vintage spoon holding sweet potatoes and chickpeas in a bowl of vegan Green CurryVintage spoon holding sweet potatoes and chickpeas in a bowl of vegan Green Curry

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 2 (Servings)

Course Entree

Cuisine Gluten-Free, Indian-Inspired, Thai-Inspired, Vegan

Freezer Friendly 1 month

Does it keep? 3-4 Days

CURRY

  • 1/4 cup water (or sub small amount of oil)
  • 2/3 cup diced or thinly sliced shallot or onion
  • 1 Tbsp minced fresh ginger
  • 3 cloves garlic, minced
  • 4-6 Tbsp green curry paste (if using store-bought, start with lesser amount as it’s saltier // our recipe is less potent, so I usually add more)
  • 2 medium sweet potatoes, peeled and cubed
  • 2 Tbsp coconut aminos, DIVIDED, plus more to taste (or sub sea salt to taste)
  • 1 tsp curry powder* (or store-bought)
  • 1 14-oz can light coconut milk
  • 1/2 cup water or vegetable broth (vegetable broth will add more flavor, so go easy with additional salt)
  • 1 15-oz can chickpeas, rinsed and drained (~1 ½ cups drained chickpeas, as original recipe is written)
  • 1 tsp maple syrup or coconut sugar (optional // omit for less sugar)
  • 3 cups chopped kale or other sturdy green (such as collard greens)

FOR SERVING optional

  • Cilantro
  • Lemon or lime wedges
  • Roasted cashews, chopped
  • Heat a large pot or Dutch oven over medium heat. Once hot, add water, shallot or onion, and ginger. Sauté for 3-4 minutes, stirring frequently, until fragrant and onion is translucent.
  • Add garlic and sauté for a few minutes more. Then add curry paste (starting with the smallest suggested amount and adding more later if needed) and stir. Cook for 2 minutes more.

  • Add sweet potatoes, half of the coconut aminos, and curry powder and stir to coat. Cook for 2-3 minutes to infuse the curry paste and powder into the potatoes. Then add coconut milk, water or vegetable broth, the remaining half of the coconut aminos, and stir. Bring to a simmer over medium heat.

  • Once simmering, add the chickpeas and slightly reduce heat. You want a simmer, not a boil, which should be around low to medium-low heat.

  • Cover and cook for 10-12 minutes, stirring occasionally. Keep at a simmer — lower the heat if boiling.

  • At this time, taste and adjust the flavor of the broth as needed, adding maple syrup or coconut sugar for sweetness (optional), coconut aminos for saltiness / depth of flavor, curry powder for spice and depth of flavor, or curry paste for more bright, citrus notes (this paste tends to lighten flavors with its acidic notes). Don’t be shy with seasonings — this curry should be very flavorful.

  • Once the broth is to your liking, add greens of choice, stir, and cover. Cook for 2-3 minutes, or until greens are vibrant in color and just wilted. Turn off heat and let the curry rest uncovered for a few minutes before serving.

  • Serve as is, or over rice, quinoa, steamed vegetables, or greens (optional). Garnish with desired toppings such as cilantro, lime or lemon, or roasted cashews for added texture and protein.
  • Store leftovers in the refrigerator for up to 3-4 days or in the freezer up to 1 month. Reheat on the stovetop. Add additional coconut milk if it needs more moisture.

*Nutrition information is a rough estimate calculated with homemade green curry paste and water instead of vegetable broth, and without optional ingredients.
*Curry powder is not a common ingredient used in traditional Indian cooking, but rather an invention of the British to evoke the flavors of Indian cuisine. The term “curry” in Indian cooking refers to a sauce or gravy served with vegetables or meat. (source)

Serving: 1 serving Calories: 488 Carbohydrates: 71.3 g Protein: 12.9 g Fat: 18.8 g Saturated Fat: 10.6 g Polyunsaturated Fat: 1.73 g Monounsaturated Fat: 2.32 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 717 mg Potassium: 983 mg Fiber: 14.4 g Sugar: 18.5 g Vitamin A: 20424 IU Vitamin C: 79.49 mg Calcium: 216 mg Iron: 3.94 mg