Creamy Thai inspired Chickpea Sweet Potato Stew

chickpea sweet potato curry

My neighbour Robyn and I share a love of chickpeas. One of the best curries I have ever tasted was Robyn’s chickpea curry, a surprisingly speedy bean, tomato and spice dish that is wonderfully  flavourful and doable for a weeknight meal.

Another favourite is her sweet, creamy Thai inspired Chickpea Sweet Potato Stew. Spiced with as much heat as you like, the flavour is balanced with the sweet potato and the savoury sweet of a little molasses.

chickpea sweet potato curryThis is a substantial vegetable dish. With two sweet potatoes, a good amount of baby spinach and some peas this makes a hearty meal.

As well, I have been known to toss in half a pound of shrimp and a tablespoon of fish sauce to take the flavours in a different direction.

I serve this chickpea sweet potato stew over brown basmati rice with a little mango salsa on the side. Leftovers are delicious for lunch the next day.

chickpea sweet potato curry

Robyn’s Chickpea Sweet Potato Stew

  • 2 Tbsp. olive oil
  • 1 large onion, diced
  • 3 or 4 cloves garlic, chopped
  • a small knob frozen ginger
  • 1-2 tsp. Thai curry paste (you decide how spicy you want it)
  • 2 sweet potatoes, peeled and cubed
  • 2 cups cooked chickpeas (about 1 can)*
  • 1 14 ounce can coconut milk (400 ml)
  • 1 cup orange juice
  • 1/2 cup natural peanut butter or almond butter
  • 1-2 Tbsp. Crosby’s Fancy Molasses
  • 1 cup frozen green peas
  • A few handfuls baby spinach
  • a handful chopped cilantro
  • Sea salt, to taste
  1. Add a splash or two of oil to a stockpot over medium heat. Toss in the onion and garlic and sauté them until they’re lightly browned, about 5 minutes or so.
  2. Grate the frozen ginger into the pan with a Microplane grater or standard box grater and add the Thai curry paste.
  3. Continue cooking until the spices are heated through and fragrant, another few minutes.
  4. Add the sweet potatoes, chickpeas, coconut milk, orange juice and peanut butter. Bring to a simmer, lower the heat and continue simmering until the sweet potatoes are tender, about 30 minutes.
  5. Stir in the molasses, peas, spinach and cilantro.
  6. Season with salt. Serve over rice.

*If you’re using dried chickpeas soak then cook about a cup for this recipe. (You’ll end up with about 2 1/2 cups of cooked)

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7 thoughts on “Creamy Thai inspired Chickpea Sweet Potato Stew

  1. Linda says:

    I made the Creamy Thai Inspired Chickpea Sweet Potato Stew, and was thoroughly disappointed. I will have to throw it out. It was tasteless, boring and unappetizing. I’m sure it is nutritious, given the ingredients, but it is very unpalatable. I will be reserved about attempting any of your recipes in the future.

    1. Hi Linda, I’m so sorry that you didn’t enjoy the recipe. I usually find the combination of spicy curry paste, garlic and ginger to add good balance to the dish. Would adding more curry paste have helped salvage the dish for you?

  2. Noella Gagnon-Newman says:

    Hi Bridget,

    I made this dish and really enjoyed it. It is a delicious, flavorful, vegetarian dish. I garnished with homemade sweet potato chips and fresh cilantro. I would have added a dollop of sour cream if I had it.

    Thanks for sharing!!

  3. joy says:

    we liked this curry!rich with a variety of flavours we did saute the onion on low for 20 minutes first though😀

    1. Lynn Purdy says:

      So happy that you liked the flavour. Sauteing the onions would have added an extra layer of flavour.

  4. Helen says:

    I made this for dinner tonight for company and everyone loved it! The only change I made was to use 4 teaspoons of Thai red curry paste since we all like spicy food and it was perfect. Thank you so much for the recipe, I will definitely be making this again!

    1. Lynn Purdy says:

      Helen,
      I am so happy that everyone enjoyed the Curry. We do the same in our house, add more paste, as everyone likes it hot! Thanks for the comment

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