Red Thai Curry with Sweet Potatoes & Chickpeas | Healthy 30 Minute Meals

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: almond milk

Light coconut milk reduces calories while maintaining creaminess.

red curry paste

🥗Healthier: homemade curry paste

💰Cheaper: green curry paste

Homemade curry paste can be healthier and green curry paste is often less expensive.

sweet potatoes

🥗Healthier: butternut squash

💰Cheaper: regular potatoes

Butternut squash offers similar sweetness and texture.

chickpeas

🥗Healthier: lentils

💰Cheaper: canned beans

Lentils are lower in calories and canned beans are often cheaper.

Heat a large skillet over medium heat and add coconut oil; let it melt.

Add chopped onion and sliced bell pepper; stir and cook for 2-3 minutes until softened.

Add minced garlic and grated ginger; cook until fragrant.

Stir in red curry paste and cook for 30 seconds to 1 minute to intensify flavor.

Pour in light coconut milk and a splash of vegetable broth; stir to combine.

Add peanut butter and stir until fully dissolved into the sauce; bring to a simmer.

Add peeled and diced sweet potatoes to the skillet.

Add rinsed and drained canned chickpeas; stir to combine.

Reduce heat to medium, cover with a lid, and let simmer for 8-10 minutes until sweet potatoes are tender.

Stir in frozen kale until heated through; can substitute with fresh kale or spinach.

Squeeze lime juice over the dish before serving; serve over rice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens