Vietnamese Chickpea, Sweet Potato, and Lemongrass Curry
A sweet and spicy Vietnamese chickpea, sweet potato, and lemongrass curry.
Yield: 4-6 servings
  • ½ cup coarsely chopped lemongrass (from 2 medium stalks)
  • 2 tbsp coarsely chopped peeled ginger
  • 1 onion, coarsely chopped
  • 2 tbsp Madras curry powder
  • ½ tsp black pepper
  • 13.5 oz full fat coconut milk
  • 2 tbsp virgin coconut oil
  • 3 cups cooked chickpeas
  • salt, to taste
  • 1.25 lb sweet potatoes, peeled and cut into 1-inch chunks
  • cilantro, to garnish
  1. In a food processor or high powered blender, pulse the lemongrass until it is broken down very finely, about 3 minutes. Add in the ginger and pulse again to chop. Add the onion and pulse again to chop. Add the curry powder and black pepper. Pulse until the mixture is broken down to a paste.
  2. In a large pot over medium-high heat, add the coconut oil and heat until melted. Add the lemongrass paste and saute for 3-5 minutes, stirring frequently. Add in the chickpeas and ½ tsp salt. Cook for 1 minute to heat the chickpeas through. Add in the coconut milk, sweet potatoes, and enough water to cover them. Bring to a simmer over medium-high heat. Cover and simmer for 15 minutes, stirring occasionally.
  3. Remove the lid and simmer for another 10-12 minutes, or until the sweet potatoes are tender. Remove from the heat. Allow to rest uncovered for 10 minutes. Season to taste with salt.
  4. Serve warm, garnished with cilantro.
  5. Remove the lid from the pot and stir in the sweet potatoes
Recipe adapted from Vietnamese Food Any Day
Recipe by Joanne Eats Well With Others at