Editorial: Kockums JernverkPublished: 2026-11-06

Red curry with sweet potato and chickpeas

Name: Red curry with sweet potato and chickpeas
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Thai
Ingredients: 1 tbsp neutral oil; 1 brown onion, chopped; 3 tbsp red curry paste; 800 ml coconut milk (2 tins); 600 g sweet potato, cut into 2 cm cubes; 100 ml water; 1 tin chickpeas (400 g), drained; 1 red pepper, cut into strips; 65 g baby spinach; 1–2 tbsp soy sauce; 1 tsp sugar; Juice of 1 lime; 300 ml jasmine rice; 1 bunch fresh coriander; 1 lime, cut into wedges

Serves 4 · 40 minutes · Stir Fry Pan

A vegetarian red curry with coconut milk, sweet potato, chickpeas and spinach. The deep carbon steel pan holds a whole curry for four, and the curry paste gets a proper fry before the coconut milk goes in.

Red curry with sweet potato and chickpeas is a vegetarian Thai-style curry in which sweet potato simmers until tender in coconut milk and red curry paste, with chickpeas, pepper and spinach added at the end. It tastes best when the paste is first fried in the thick part of the coconut milk and the curry is balanced with soy sauce, lime and a little sugar.

Creamy orange-red coconut curry with sweet potato, chickpeas, pepper, spinach, coriander and lime in a deep carbon steel Stir Fry Pan, with rice beside

Ingredients

Serves 4

1 tbsp neutral oil
1 brown onion, chopped
3 tbsp red curry paste
800 ml coconut milk (2 tins)
600 g sweet potato, cut into 2 cm cubes
100 ml water
1 tin chickpeas (400 g), drained
1 red pepper, cut into strips
65 g baby spinach
1–2 tbsp soy sauce
1 tsp sugar
Juice of 1 lime

To serve

300 ml jasmine rice
1 bunch fresh coriander
1 lime, cut into wedges

Method

Cook the rice according to the packet instructions.
Heat the oil in the pan over a medium heat and fry the onion for 3 minutes. Spoon the thick, rich layer off the top of one tin of coconut milk, about 100 ml, and add it to the pan with the curry paste. Fry, stirring, for 2–3 minutes until fragrant and the oil starts to separate.
Pour in the rest of the coconut milk, the sweet potato and the water. Simmer uncovered for about 15 minutes until the sweet potato is tender.
Add the chickpeas and pepper and simmer for 3 minutes more. Stir in the spinach until wilted.
Season with soy sauce, sugar and lime juice.
Scatter with coriander and serve straight away with rice and lime wedges. Transfer any leftovers to a container rather than leaving them in the pan.

Why it works

The deep Stir Fry Pan holds a full curry for four, and its wide surface fries the curry paste quickly. Coconut milk and a short simmer are fine in carbon steel. Add the lime at the end and rinse the pan after the meal.