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!
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.
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!
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.
We hope you LOVE this green curry! It’s:
More Thai-Inspired Recipes
- 1-Pot Vegetable Green Curry
- Peanut & Lemongrass Tempeh Satay
- Easy 1-Pot Massaman Curry
- Glass Noodle Stir-Fry by Hot Thai Kitchen
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!
1-Pot Green Curry with Chickpeas, Kale, and Sweet Potato
- 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
- 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.
- 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.
*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)