Quick Thai Coconut Curry Chickpeas & Sweet Potato Noodles Recipe
Laura Villanueva
This Thai coconut curry made with chickpeas is so deliciously creamy and satisfying. Spiralized sweet potato noodles keep this dish gluten-free, but full of flavor. This vegan coconut curry sweet potato noodle recipe is the perfect light and tasty 20-minute lunch or dinner recipe.
Prep Time 5 minutes mins
Cook Time 15 minutes mins
Total Time 20 minutes mins
Course Entrees
Cuisine Thai
Servings 4 servings
Calories 488 kcal
- 1 teaspoon coconut oil
- 1 cup diced yellow onion
- 1 cup diced red bell pepper
- 1 large carrot peeled and sliced
- 1 tablespoon sliced jalapeño
- 1 1/2 teaspoon minced ginger
- 2 cups canned chickpeas drained and rinsed
- 1 tablespoon yellow curry powder
- 1/2 cup low sodium vegetable broth
- One 13.5 oz can lite coconut milk
- 4 cups spiralized sweet potato 2 medium sweet potatoes
- 2 cups baby spinach
- 1/4 cup chopped fresh cilantro divided
- 1 teaspoon salt or to taste
- 1 tablespoon lime juice
Warm the coconut oil in a large pot over medium heat. Once hot, add the yellow onions, bell peppers, carrots, jalapeño, and ginger. Sauté for 7 minutes, or until the onions are translucent and the carrots are tender. Stir the chickpeas and curry powder into the sautéed mixture until everything is well coated in curry powder.
Add the broth and coconut milk to the pot, and simmer for 5 minutes. Lastly, add the sweet potato noodles, spinach, and 2 tablespoons of cilantro to the pot. Simmer for an additional 5 minutes, stirring occasionally. Test the sweet potato noodles to determine if they are “al dente,” then stir the salt and lime juice into the curry.
Divide the curry between 4 bowls, and garnish each with the remaining cilantro before serving.
- Calcium: 164 mg
- Iron: 8 mg
- Potassium: 1384 mg
Serving: 1bowlCalories: 488kcalCarbohydrates: 84.1gProtein: 22.5gFat: 9.1gSodium: 725mgFiber: 21.8gSugar: 17.2g
Keyword coconut curry, coconut curry recipe, curry, spiralized sweet potato, Thai coconut curry