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