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Vegan Thai Green Curry with Chickpeas and Sweet Potatoes

Sweet potatoes and chickpeas create a filling, fiber-rich version of Thai green curry, with sweet and savory flavors that balance perfectly. This dish is great for both a healthy meal and meal prep!
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Ingredients Method

Ingredients
  

  • 1 tbsp coconut oil
  • 2 tbsp green curry paste
  • 1 can 14 oz coconut milk
  • 1 1/2 cups vegetable broth
  • 1 medium sweet potato peeled and cubed
  • 1 can 15 oz chickpeas, drained and rinsed
  • 1 small onion diced
  • 1 red bell pepper sliced
  • 1 tbsp soy sauce
  • 1 tbsp maple syrup optional for extra sweetness
  • Fresh cilantro and lime wedges for garnish
  • Cooked quinoa for serving

Method
 

  1. Heat coconut oil in a large pot over medium heat. Sauté the onion for 3-4 minutes, then add the green curry paste and cook until fragrant.
  2. Stir in the coconut milk and vegetable broth, bringing to a gentle simmer.
  3. Add the cubed sweet potato and cook for 10 minutes, until it begins to soften.
  4. Stir in the chickpeas, bell pepper, soy sauce, and maple syrup (if using). Cook for another 10 minutes, until the vegetables are tender.
  5. Serve the curry over cooked quinoa, garnished with fresh cilantro and lime wedges for brightness.