Sweet Potato & Chickpea Thai Red Curry

Delicious & quite complex in flavour, this recipe is super simple but comes out so creamy, you don’t even realise that’s it dairy free.

Prep time: 15 minutes
Cook time: 1 hour
Serves: 8 people


  • Dash of olive oil
  • 3 red onions, finely sliced
  • 2 heaped dessertspoons Thai red curry paste (I use the Valcom brand)
  • 3cm piece of ginger, grated
  • 1 bunch of fresh coriander
  • 5 medium sweet potatoes, chopped into 2 cm chunks
  • 2 x 400 gram tin chickpeas, rinsed
  • 1 x 400 gram tin chopped tomatoes
  • 600 ml coconut milk (less if you prefer your curry a bit hotter)
  • 400 gram pre-washed spinach
  • 200 gram green beans
  • 2 dessertspoons fish sauce


  1. Heat a large wok & drizzle in some olive oil
  2. Add the onion along with the curry paste, & cook on low heat for 5 – 10 minutes, or until the onion is soft.
  3. Add the ginger. Pick the coriander leaves & finely slice the stalks.
  4. Add the coriander stalks, chickpeas & sweet potato to the softened onion then cook for 5 minutes.
  5. Add the tinned tomatoes, beans, fish sauce, 200ml of coconut milk & 400ml of water.
  6. Reduce the heat to a simmer, then cover and cook for 15 minutes.
  7. Remove the lid, & add the remaining 200ml of coconut milk.
  8. Cook for a further 20 minutes, stirring occasionally, or until the sweet potato is cooked through & the sauce thickened.
  9. Stir in the spinach & cook until wilted.
  10. Scatter over some coriander leaves & serve.


I designed this recipe to serve a large number of people as I was preparing it for lunch the next day also. Simply halve all the ingredients, except the tomatoes, if you wish to serve a family of 4.


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