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bowl of sweet potato curry with lime wedge

Easy Peanut Butter Sweet Potato Curry with Chickpeas & Kale

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  • Author: Britt Berlin
  • Prep Time: 15
  • Cook Time: 30
  • Total Time: 45 minutes
  • Yield: 6 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Thai
  • Diet: Vegan


This hearty sweet potato curry is easy to make and packed with plant protein from chickpeas and a nutty garlicky flavor from peanut butter and loads of veggies! This is the easy vegan comfort dinner recipe to keep you warm all winter long!


  • 1 tbsp coconut oil
  • 67 garlic cloves
  • 1 onion
  • 3 large carrots
  • 1 head of celery
  • 4 medium sweet potatoes or 2 large sweet potatoes
  • 15 ounces chickpeas
  • 1 15-ounce can full fat coconut milk
  • 23 cups (480720 mL)  low sodium vegetable broth or water
  • 3 tbsp red or green curry paste, depending on
  • 4 tbsp peanut butter
  • 2 tsp ground ginger
  • 1 tsp cumin
  • 1 cup chopped kale

Optional toppings:

  • Lime juice
  • Fresh cilantro or parsley
  • Cashew cream
  • Chopped peanuts


  1. Prep: First start by prepping all of the veggies. Mince the garlic, chop the onion, peel and chop the carrots, chop the celery, and chop the sweet potatoes into 1 inch cubes. Make sure the chickpeas are drained and rinsed as well.
  2. Cook the garlic & onion: Heat the coconut oil in a large pot on medium heat via the stovetop. Add the minced garlic, and sauté until lightly fragrant. Then add in the onion, and continue cooking the garlic and onion until the onion is translucent.
  3. Cook the carrots, celery, & sweet potato: Once cooked, add in the carrots, celery, and sweet potato. Saute the veggies on medium for 3-5 minutes, then reduce the heat to low, and cover to cook for 5 minutes.
  4. Make the paste: While the veggies are cooking, we’ll make our peanut butter curry paste. Add about 1/4 cup of coconut milk to a bowl, along with the curry paste and peanut butter. Mix until combined and it’s formed one thick paste.
  5. Finish the curry: Remove the cover on the pot, and pour in the remaining coconut milk, water or veggie broth, peanut butter curry paste, chickpeas, ground ginger, and cumin. Stir to combine, making sure that the curry paste is completely mixed in. You can add in sea salt to taste if desired. Keep the heat on low, and cover again. Cook for 20-30 minutes, or until the sweet potatoes are soft and fork tender.
  6. Add in the kale: 10 minutes before serving, stir in the kale, and cover to cook.
  7. Serve and enjoy! Once thickened, serve the curry over rice, and top with chopped fresh parsley and a squeeze of lime juice. Serve and enjoy! Store any leftovers in an airtight container and in the fridge for up to 5 days.


See blog post for all tips & tricks!