Sweet Potato Thai Green Curry | 5 Ingredient Vegan Simple Recipes
Prep time
Cook time
Total time
Serves: 2-4
  • 1 tbsp coconut or grapeseed oil (oil doesn’t count toward the 5 ingredients)
  • 3 tbsp Thai green curry paste
  • 2 cups cubed sweet potato (about 1½-2 potatoes)
  • 1 can chickpeas, drained & rinsed (1½ cups cooked chickpeas)
  • 1 can full-fat coconut milk
  • ½ bunch collard greens, stems minced and leaves thinly sliced (keep them separate after chopping
  1. Warm the oil in a skillet, wok, or frying pan.
  2. Add the curry paste, and stir to let it fry for 30 seconds.
  3. Add the sweet potatoes, chickpeas, coconut milk, collard stems, and 1½ cups water. Place a lid on the pan and bring it to a simmer on low-medium heat.
  4. Cook for 15-20 minutes or until the sweet potatoes are tender.
  5. Add the collard leaves and cook another 5 minutes.
  6. Season to taste with salt or soy sauce then serve as is or over rice or noodles.
Recipe by Sweet Potato Soul by Jenné Claiborne at https://sweetpotatosoul.com/2017/06/5-ingredient-vegan-simple-recipes.html