Creamy Thai inspired Chickpea Sweet Potato Stew with lime

Creamy Thai inspired Chickpea Sweet Potato Curry

Creamy Thai inspired Chickpea Sweet Potato Stew

This recipe makes an amazingly flavourful and easy weeknight meal.

This is a substantial vegetarian dish. With two sweet potatoes, a good amount of baby spinach and some chickpeas this makes a wonderful hearty meal.

As well, you can toss in half a pound of shrimp and a tablespoon of fish sauce to take the flavours in a different direction. If you like a little spice, don’t forget to add some Sriracha sauce!

We serve this chickpea sweet potato curry over basmati rice. Leftovers are delicious for lunch the next day.

Creamy Thai inspired Chickpea Sweet Potato Stew with spicy sauce
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Creamy Thai inspired Chickpea Sweet Potato Curry

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Hearty vegetarian meal. Creamy, sweet and spicy it’s satisfying and delicious. Seasoned with Thai curry paste and peanut butter.

  • Author: Crosby’s Molasses
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Category: Savoury dishes

Ingredients

Units Scale
  • 2 Tbsp. olive oil
  • 1 large onion, diced
  • 3 or 4 cloves garlic, chopped
  • 1 tablespoon minced ginger (about 1 inch nub)
  • 12 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
  • 12 Tbsp. Crosby’s Fancy Molasses
  • 1 cup frozen green peas
  • A few handfuls baby spinach
  • A handful chopped cilantro
  • Sea salt, to taste

Instructions

  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. Add the minced ginger 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.

Notes

*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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Creamy Thai inspired Chickpea Sweet Potato Stew with cilantro

Comments

  • April 22, 2020
    reply

    Barbara Lunney

    Hello Bridget, I am not in the habit of leaving comments, but this dish has become a favourite for all of us in my extended family. Tasty and healthy. Thank you. I no longer live in Saint John, and went to your website for a ginger cookie recipe to use my Crosby molasses. Now I look forward to the recipes… and THIS CHICKPEA SWEET POTATO stew arrived on a cold Covid day. The colours, flavours and spices filled the house with great aromas, and the bowl was a visual delight. We love it. Barbara in Ottawa

  • October 22, 2019
    reply

    Anne

    This dish was amazing and loved by one and all. I added a little maple syrup and salted peanuts on top. Would make it again and give it 5 star for deeelish and ease of preparation. Thank you for sharing.

  • October 15, 2017
    reply

    Helen

    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!

    • October 16, 2017
      reply

      Lynn Purdy

      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

  • August 18, 2017
    reply

    joy

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

    • August 22, 2017
      reply

      Lynn Purdy

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

  • April 30, 2017
    reply

    Noella Gagnon-Newman

    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!!

  • January 18, 2017
    reply

    Linda

    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.

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