1-Pot Green Curry with Chickpeas, Kale, and Sweet Potato

Name: 1-Pot Green Curry with Chickpeas, Kale, and Sweet Potato
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2 (Servings)
Ingredients: 1/4 cup water; 2/3 cup diced or thinly sliced shallot or onion; 1 Tbsp minced fresh ginger; 3 cloves garlic, minced; 4-6 Tbsp green curry paste; 2 medium sweet potatoes, peeled and cubed; 2 Tbsp coconut aminos; 1 tsp curry powder*; 1 oz can light coconut milk; 1/2 cup water or vegetable broth; 1 oz can chickpeas, rinsed and drained; 1 tsp maple syrup or coconut sugar; 3 cups chopped kale or other sturdy green; cilantro; Lemon or lime wedges; Roasted cashews, chopped

User Reviews

4.9

84 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings
2 (Servings)
Calories
488 kcal
Course
Main Course
Cuisine
Indian, Thai, Vegan

1-Pot Green Curry with Chickpeas, Kale, and Sweet Potato

Valerie Marks

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A 1-Pot Thai- and Indian-style fusion green curry made with sweet potatoes, plenty of fresh aromatics, chickpeas, creamy coconut milk, and seasonal greens. The result is a vibrant, creamy, satisfying curry perfect for weeknight meals, meal prep, and beyond!

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Ingredients

Servings

CURRY

1/4 cup water (or sub small amount of oil)
2/3 cup diced or thinly sliced shallot or onion
1 Tbsp minced fresh ginger
3 cloves garlic, minced
4-6 Tbsp green curry paste (if using store-bought, start with lesser amount as it’s saltier // our recipe is less potent, so I usually add more)
2 medium sweet potatoes, peeled and cubed
2 Tbsp coconut aminos, DIVIDED, plus more to taste (or sub sea salt to taste)
1 tsp curry powder* (or store-bought)
1 oz can light coconut milk
1/2 cup water or vegetable broth (vegetable broth will add more flavor, so go easy with additional salt)
1 oz can chickpeas, rinsed and drained (~1 ½ cups drained chickpeas, as original recipe is written)
1 tsp maple syrup or coconut sugar (optional // omit for less sugar)
3 cups chopped kale or other sturdy green (such as collard greens)

FOR SERVING optional

cilantro
Lemon or lime wedges
Roasted cashews, chopped

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Instructions

Heat a large pot or Dutch oven over medium heat. Once hot, add water, shallot or onion, and ginger. Sauté for 3-4 minutes, stirring frequently, until fragrant and onion is translucent.
Add garlic and sauté for a few minutes more. Then add curry paste (starting with the smallest suggested amount and adding more later if needed) and stir. Cook for 2 minutes more.
Add sweet potatoes, half of the coconut aminos, and curry powder and stir to coat. Cook for 2-3 minutes to infuse the curry paste and powder into the potatoes. Then add coconut milk, water or vegetable broth, the remaining half of the coconut aminos, and stir. Bring to a simmer over medium heat.
Once simmering, add the chickpeas and slightly reduce heat. You want a simmer, not a boil, which should be around low to medium-low heat.
Cover and cook for 10-12 minutes, stirring occasionally. Keep at a simmer — lower the heat if boiling.
At this time, taste and adjust the flavor of the broth as needed, adding maple syrup or coconut sugar for sweetness (optional), coconut aminos for saltiness / depth of flavor, curry powder for spice and depth of flavor, or curry paste for more bright, citrus notes (this paste tends to lighten flavors with its acidic notes). Don't be shy with seasonings — this curry should be very flavorful.
Once the broth is to your liking, add greens of choice, stir, and cover. Cook for 2-3 minutes, or until greens are vibrant in color and just wilted. Turn off heat and let the curry rest uncovered for a few minutes before serving.
Serve as is, or over rice, quinoa, steamed vegetables, or greens (optional). Garnish with desired toppings such as cilantro, lime or lemon, or roasted cashews for added texture and protein.
Store leftovers in the refrigerator for up to 3-4 days or in the freezer up to 1 month. Reheat on the stovetop. Add additional coconut milk if it needs more moisture.

Notes

*Nutrition information is a rough estimate calculated with homemade green curry paste and water instead of vegetable broth, and without optional ingredients.*Curry powder is not a common ingredient used in traditional Indian cooking, but rather an invention of the British to evoke the flavors of Indian cuisine. The term "curry" in Indian cooking refers to a sauce or gravy served with vegetables or meat. (source)

Nutrition Information

Show Details

Serving 1serving Calories 488 (24%) Carbohydrates 71.3g (24%) Protein 12.9g (26%) Fat 18.8g (29%) Saturated Fat 10.6g (53%) Polyunsaturated Fat 1.73g Monounsaturated Fat 2.32g Trans Fat 0g Cholesterol 0mg (0%) Sodium 717mg (30%) Potassium 983mg (28%) Fiber 14.4g (58%) Sugar 18.5g (37%) Vitamin A 20424IU (408%) Vitamin C 79.49mg (88%) Calcium 216mg (22%) Iron 3.94mg (22%)

Nutrition Facts

Serving: 2(Servings)

Amount Per Serving

Calories 488 kcal

% Daily Value*

Serving	1serving
Calories	488	24%
Carbohydrates	71.3g	24%
Protein	12.9g	26%
Fat	18.8g	29%
Saturated Fat	10.6g	53%
Polyunsaturated Fat	1.73g	10%
Monounsaturated Fat	2.32g	12%
Trans Fat	0g	0%
Cholesterol	0mg	0%
Sodium	717mg	30%
Potassium	983mg	21%
Fiber	14.4g	58%
Sugar	18.5g	37%
Vitamin A	20424IU	408%
Vitamin C	79.49mg	88%
Calcium	216mg	22%
Iron	3.94mg	22%