Green Curry Sweet Potato and Chickpea Stew
Hearty sweet potato and chickpeas in coconut green curry sauce, a filling one pot dinner.
Made with Thai green curry paste and Homemade vegetable stock. Make a batch of the base first, then this takes minutes. Skip to the method
- Time40 min
- LevelEasy
- Costabout £1.76 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oil in a large pan over a medium heat. Fry your ready made Thai green curry paste (see the base recipe) for 2 minutes.
2 min - 2
Add the sweet potato and stir for 2 minutes to coat. Pour in your ready made homemade vegetable stock (see the base recipe) and the coconut milk.
2 min - 3
Bring to a simmer, cover and cook for 15 minutes, until the sweet potato is just tender.
15 min - 4
Add the chickpeas and sugar and cook uncovered for 8 minutes, until the sauce has thickened slightly.
8 min - 5
Stir in the spinach until it wilts, about 1 minute. Add the lime juice and a pinch of salt.
- 6
Serve in bowls with the coriander on top.
Tips
- Cut the sweet potato into even pieces so it cooks at the same rate.
- Mash a few pieces against the side of the pan for a thicker stew.
- Serve with rice or gluten free flatbread.
Storing and freezing
Cool within 1 to 2 hours. Keep in the fridge for up to 3 days or freeze for 3 months. Reheat until steaming hot all the way through.
Questions
Is this stew vegetarian?
Not with the shrimp paste in the base. Use a vegetarian green curry paste for a fully plant based stew.
Can I use dried chickpeas?
Yes, use about 160 g dried, soaked overnight and boiled until tender before adding.
Can I add tofu?
Yes, cubes of firm tofu can be added with the chickpeas to warm through.
More made with thai green curry paste
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.