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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
  

  • 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

Instructions
 

  • 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.
  • Stir in the coconut milk and vegetable broth, bringing to a gentle simmer.
  • Add the cubed sweet potato and cook for 10 minutes, until it begins to soften.
  • Stir in the chickpeas, bell pepper, soy sauce, and maple syrup (if using). Cook for another 10 minutes, until the vegetables are tender.
  • Serve the curry over cooked quinoa, garnished with fresh cilantro and lime wedges for brightness.