Easy Sweet Potato Chickpea Curry

On nights when you want something low-effort but still comforting, this sweet potato chickpea curry checks every box. A blend of red curry paste and Plant Strong almond milk, or any plant milk you have on hand, creates a rich, velvety sauce. Chickpeas and sweet potatoes bring substance, while kale adds a fresh pop of color and texture. It’s a straightforward recipe with minimal prep, and you can make it either in the Instant Pot or on the stovetop, whatever fits your routine.

Author

Plant Strong Team

Prep Time

10 minutes

Cook Time

25 minutes

Servings

4

Cuisine

Thai

Ingredients

• 1 cup Plant Strong unsweetened almond milk (or plant milk of choice)
• 1 to 2 Tablespoons red curry paste, to taste
• 1 can chickpeas, rinsed and drained
• 3 sweet potatoes, peeled and diced
• 2 cups kale leaves, roughly chopped
• Lime wedges
• Fresh cilantro
• Cooked brown rice or quinoa

Directions

1. Add Plant Strong almond milk to the Instant Pot. Whisk in the red curry paste until smooth and fully dissolved.
2. Add the sweet potatoes, chickpeas, and kale.
3. Secure the lid, set the valve to sealing, and cook on Manual or Pressure Cook for 8 minutes.
4. Let the pressure release naturally.
5. Stir and serve as is, or over brown rice or quinoa.
6. In a large pot or Dutch oven, whisk together the Plant Strong almond milk and red curry paste over medium heat until smooth.
7. Add the diced sweet potatoes and chickpeas. Bring to a gentle simmer.
8. Cover and cook for 15 to 20 minutes, stirring occasionally, until the sweet potatoes are tender.
9. Stir in the kale and cook for 2 to 5 minutes more, until wilted.
10. Serve as is, or over brown rice or quinoa.