1-Pot Green Curry with Chickpeas, Kale, and Sweet Potato
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
2 (Servings)
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Calories
488 kcal
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Course
Main Course
1-Pot Green Curry with Chickpeas, Kale, and Sweet Potato
Description
1-Pot Green Curry with Chickpeas, Kale, and Sweet Potato combines cubed sweet potatoes, drained chickpeas, and chopped kale in a lightly spiced broth made from green curry paste, ginger, garlic, and coconut milk. The cooking starts by sautéing aromatics in water or oil to release their flavors, then adding curry paste to bloom the spices. Sweet potatoes are coated and gently cooked before liquids are added to create a simmering curry base.
The dish is simmered with coconut aminos to ensure a balanced salty-sweet flavor, and curry powder as an additional spice note. The kale is stirred in near the end to keep some texture while softening slightly. The final curry has creamy coconut undertones, warmth from spices, earthy sweetness from the potatoes, and a tender texture from chickpeas and greens.
This curry can be served with rice or flatbreads to soak up the flavorful sauce. Optional garnishes can include fresh cilantro, lemon or lime wedges for brightness, and roasted chopped cashews for crunch. The recipe notes that the curry powder included is a British invention inspired by Indian cuisine, complementing rather than replicating traditional Indian curries.
Ingredients
CURRY
- 1/4 cup water (or sub small amount of oil)
- 2/3 cup onion diced or thinly sliced, or shallot
- 1 Tbsp ginger fresh, minced
- 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 potato 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 coconut milk light, canned
- 1/2 cup water vegetable broth will add more flavor, so go easy with additional salt, or vegetable broth
- 1 oz chickpeas ~1 ½ cups drained chickpeas, as original recipe is written, canned, rinsed and drained
- 1 tsp maple syrup optional // omit for less sugar, or coconut sugar
- 3 cups kale such as collard greens, chopped, or other sturdy green
FOR SERVING optional
- cilantro
- lemon or lime, wedges
- cashews roasted, chopped
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
- Adjust green curry paste amount to control spice and salt level, especially if it’s store-bought.
- Use vegetable broth instead of water for deeper flavor but reduce added salt accordingly.
- For garnish, try chopped roasted cashews, fresh cilantro, and a squeeze of lemon or lime juice to brighten flavors.
- Curry powder adds warmth but is optional and not typical in traditional Indian curry definitions.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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