1-Pot Green Curry with Chickpeas, Kale, and Sweet Potato

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Big pot of vegan Green Curry surrounded by ingredients used to make it

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!

Kale, chickpeas, curry powder, green curry paste, garlic, shallot, ginger, sweet potato, coconut milk, coconut aminos, and maple syrup

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.

The result is an incredibly vibrant, citrusy, savory, slightly sweet curry paste that’s perfect for infusing into all kinds of dishes, from stews to dips to salad dressings!

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!

Sautéed shallot, garlic, sweet potato, green curry paste, and sweet potatoes

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.

Pot of coconut milk, sweet potatoes, and green curry paste

We hope you LOVE this green curry! It’s:

Creamy
Coconutty
Vibrant
Citrusy
Satisfying
Comforting
Delicious
& Versatile

It’s perfect for weeknight meals, meal prep, and beyond! Serve on its own or for a more filling meal, pair with rice, quinoa, steamed vegetables, or greens.

More Thai-Inspired Recipes

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!

Vintage spoon holding sweet potatoes and chickpeas in a bowl of vegan Green Curry

1-Pot Green Curry with Chickpeas, Kale, and Sweet Potato

A 1-Pot Thai- and Indian-style fusion green curry made with sweet potatoes, plenty of fresh aromatics, chickpeas, creamy coconut milk, and seasonal greens. The result is a vibrant, creamy, satisfying curry perfect for weeknight meals, meal prep, and beyond!
Author Minimalist Baker
Print
Dutch oven filled with Chickpea Sweet Potato Kale Green Curry
4.93 from 14 votes
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 2 (Servings)
Course Entree
Cuisine Gluten-Free, Indian-Inspired, Thai-Inspired, Vegan
Freezer Friendly 1 month
Does it keep? 3-4 Days

Ingredients

CURRY

  • 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

  • Cilantro
  • Lemon or lime wedges
  • Roasted cashews, chopped

Instructions

  • 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.
  • Serve as is, or over rice, quinoa, steamed vegetables, or greens (optional). Garnish with desired toppings such as cilantro, lime or lemon, or roasted cashews for added texture and protein.
  • 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.

Video

Notes

*Nutrition information is a rough estimate calculated with homemade green curry paste and water instead of vegetable broth, and without optional ingredients.
*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)

Nutrition (1 of 2 servings)

Serving: 1 serving Calories: 488 Carbohydrates: 71.3 g Protein: 12.9 g Fat: 18.8 g Saturated Fat: 10.6 g Polyunsaturated Fat: 1.73 g Monounsaturated Fat: 2.32 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 717 mg Potassium: 983 mg Fiber: 14.4 g Sugar: 18.5 g Vitamin A: 20424 IU Vitamin C: 79.49 mg Calcium: 216 mg Iron: 3.94 mg

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  1. Lili says

    I didn’t have time to make the curry paste but I utilized one red one that already had and it turned out super delicious!!

  2. Barbara says

    Absolutely delicious! I used collard greens and let them cook a little longer to be sure they were soft. We loved it!

  3. Elizabeth says

    This is one of the best curry recipes I have made! and my husband loved it too and says it should go into the rotation. So simple, so delicious!

  4. Angela says

    I made the green curry, chickpea, kale, sweet potato pot recipe and I loved it! I’m giving it five stars! The flavour quality of the green curry paste is the most important and the combination of vegetables go together really well and have high nutritional value. I also made it with pumpkin and baby spinach instead of the sweet potato and kale and it turned out great. I served it over cauliflower rice and quinoa. Thanks for this recipe!!!!❤️

  5. Shae says

    I was looking for something new to make the other night and came across this recipe. HOLY MOLY!!!! This blew my boyfriend and I away! It was really easy to make and didn’t take long at all- the perfect recipe for me. The flavor combinations are so good! I highly recommend this to everyone!

  6. Anna says

    This is great! It was a bit labor intensive to make the curry paste, but I froze 2/3 of it and look forward to using it as a base for easy, nourishing meals later. The DIY curry paste really is fresh and flavorful, a step above any store bought. The dish itself, I only had 1 sweet potato so I added 8oz of sliced white button mushrooms and some extra chickpeas.

  7. Kit says

    great recipe! i loved making the curry paste myself too :) my potatoes took longer than the recipe suggested – probably 30/40 min just for the potatoes to soften. next time i’ll par-boil the potatoes, but will be cooking this again soon!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Lovely! Thanks for sharing. You can also cube the potatoes in smaller pieces next time and cover the pot while it’s cooking to speed their cook time.

  8. Stephanie says

    Delicious! I used jar green curry paste, butternut squash and carrots instead of sweet potato, added chicken and a diced jalapeño… but you know what? That’s what I love about these recipes… easy to follow and modify!

      • Mary says

        Made it for Church Small Group and all who tried it loved it. Those who love this type of cooking, cleaned out the bowl. Awesome recipe! Next time I will make it more spicy for myself… maybe add a few dried chili peppers. Will warm up a cold winter Northern MI day.
        I love your recipes/website, Thank you!

  9. Dan says

    Hi! This looks great and can’t wait to make it tomorrow. Do you have any idea or suggestion on how I’d do this in the instant pot by any chance? Thank you!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I think you could sauté the first few ingredients as noted (in the instant pot), then add the green curry paste through the maple syrup or coconut sugar (leave the kale out) and pressure cook on high for 10-12 minutes. Natural release for 5 minutes, then stir in the kale, close the lid to steam for a few minutes and enjoy. Let us know how it goes if you try it! We haven’t tested it this way but having used the Instant Pot a lot, this seems like the best approach!

  10. Angelika says

    Wow , this was just so fabulous, so fresh, and full of flavour. Great hit, and will definitely make again. Made it together with the green curry paste also from this site. Just gorgeous!

  11. Diana says

    You really are an amazing chef/cook. I love your recipes especially the vegan, and I am not a Vegan. I have used several of your chickpea recipes now…love them.

  12. Cecile says

    Made this tonight with some quinoa and it was perfect! Didn’t make any changes to the recipe and everyone loved it! Thank you! Yum :)

  13. Cecile says

    Looking forward to trying this recipe tonight. Is it very spicy? We made your curried butternut squash soup and found it SO spicy so want to adjust spice level as needed. Thanks!!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      It really depends on which curry paste you use. Give it a taste before adding and maybe start with less if you’re heat sensitive. Then add more later if you can handle it!

  14. Morgan M. says

    This turned out so tasty! We used spinach as our “green” since it is what we had on hand. Served it over brown rice – so so good. Can’t wait to eat the leftovers tomorrow 😂

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Kadhambari, if you’re referring to the small glass holding the coconut milk, that’s a small weck jar. Or perhaps you mean the measuring glass in the video- we can’t remember where that’s from, but it was somewhere online.

    • Stephanie says

      I’d like to make this and have all ingredients on hand except the curry paste! Is there something else I could use instead? I get that it’s a key ingredient but was hoping I could sub another spice to avoid going to the store. I do have regular curry powder

      • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

        This will create a different kind of curry altogether, but yes you could just sub curry powder (I like our DIY one for best flavor) when adding the curry paste. Start with 1 Tbsp and work your way up as needed. Let us know if you try!

  15. Paul says

    Can you suggest any substitute for coconut milk. Coconut milk is high in saturated fat, which I need to avoid.
    Thanks

      • Paul says

        Thanks
        Made the recipe with rice milk worked out well, very tasty dish. Definitely one the make again and again. Will try rice milk on some of my favourite Thai dishes (which have been off limits).

        Some background on the avoidance of saturated fat.
        Know you’re super busy but a read of Dr Esselstyn’s book Prevent and Reverse Heart Disease will provide a foundational understanding of saturated fat and heart disease. It is an easy read and will perhaps bring a new perspective to a little of your recipe research and formulation. Just a suggestion, keep up your great work. Heartfelt thanks. :)

    • Danny says

      I’m in the same boat – for some of those recipes I just use evaporated milk (if not trying to eat vegan) and it works perfectly! Just stir it in at the end to make sure it doesn’t curdle