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Indian Green Chickpea and Sweet Potato Curry

Nothing is quite as warming as a hot and spicy curry over rice. This recipe definitely packs a spice punch but can be adapted to your own spice preferences.

Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 6 servings


  • 2 large sweet potatoes peeled and cubed
  • 1 small head broccoli florets slightly chopped
  • 1 small onion chopped
  • 1 cup mushrooms sliced
  • 2 cups cooked chickpeas
  • 1/2 cup shelled sweet peas
  • 2/3 cup full fat coconut milk
  • 2 tablespoons thai green curry paste
  • juices from 1 lime
  • 1 green chili pepper chopped
  • 1/4 cup fresh basil leaves chopped
  • 1 tablespoon coconut palm sugar optional
  • 1/2 cup coconut yogurt
  • steamed white or brown rice for serving
  • Additional basil leaves and yogurt for topping


  1. Add sweet potatoes to a large skillet and fill with about 1 inch of water. Cover and place over medium heat for about 10 minutes. When water has evaporated add broccoli and onions and pour in oil. Saute for 10 to 15 minutes until sweet potatoes are soft.
  2. Now add mushrooms, chickpeas, sweet peas, and green chile and stir over heat for 2 - 3 more minutes. Meanwhile, in a medium bowl, whisk coconut milk, curry paste, lime juice, basil leaves, and coconut sugar together. Pour into pan, reduce heat to medium low, and cover for about 20 minutes. Stir occasionally until sauce has thickened and potatoes are fork tender.
  3. Stir in coconut yogurt just before serving if desired.
  4. Serve over rice with additional basil leaves and yogurt if desired.