Vegan Thai Yellow Curry with Sweet Potato and Chickpeas
A creamy, mellow curry with sweet potato, chickpeas and spinach that cooks in one pan and keeps well for lunches.
Made with Thai yellow curry paste and Homemade vegetable stock. Make a batch of the base first, then this takes minutes. Skip to the method
- Time40 mins
- LevelEasy
- Costabout £1.35 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
Cook the jasmine rice following the packet instructions.
12 min - 2
Heat the oil in a large pan and soften the onion for 5 minutes.
5 min - 3
Stir in your ready made Thai yellow curry paste (see the base recipe), made without shrimp paste for a vegan curry, and fry for 2 minutes until fragrant.
2 min - 4
Add the sweet potato, coconut milk, your ready made vegetable stock (see the base recipe), tamari and palm sugar. Bring to a simmer.
- 5
Cook for 15 minutes, part covered, until the sweet potato is just tender. Add the chickpeas and cook for 5 minutes more.
20 min - 6
Stir in the spinach until it wilts, then add the lime juice. Taste and add more tamari for salt.
- 7
Serve over the rice.
Tips
- For a truly vegan curry make the yellow paste without shrimp paste, as the base recipe explains. Use tamari or a pinch more salt instead.
- Cut the sweet potato in even chunks so it all cooks at the same time.
- Add a handful of frozen peas or green beans in the last 5 minutes for extra colour.
Storing and freezing
Cool within 1 to 2 hours and keep in the fridge for up to 4 days. Freezes well for up to 3 months. Reheat until steaming hot all the way through.
Questions
Is this curry really vegan?
It is when the paste is made without shrimp paste, which is optional in the base recipe. Check that the palm sugar and any stock you use are vegan too.
Can I use butternut squash instead of sweet potato?
Yes, use the same weight. Butternut takes a similar time to soften and gives a slightly drier texture.
Can I use tofu instead of chickpeas?
Yes, add 300 g of firm tofu in cubes with the sweet potato. It soaks up the flavour well.
More made with thai yellow curry paste
Gaeng Kari Moo Sapparot (Thai Yellow Curry Pork with Pineapple)
GFDFEFGai Satay (Turmeric Chicken Satay with Peanut Sauce)
GFDFEFGaeng Kari Pla (Thai Yellow Curry with Cod, Aubergine and Green Beans)
GFDFEFKhao Soi Gai (Northern Thai Chicken Curry Noodle Soup)
DFNFHPDouble 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.