Freezer Thai Sweet Potato Curry
A luscious Thai-inspired curry with sweet potatoes and chickpeas in coconut milk, made in big batches and frozen in portions for effortless weeknight dinners.
PROTEIN 10g
CALORIES 323
P:E RATIO 0.2
TIME 45m
YIELD 8
P:E 0.2
ELITE DENSITY INVENTORY LIST
ORIGINAL
VEGAN SWAP
3 large sweet potatoes, peeled and cubed CARB BASE
1 can (15 oz) chickpeas, drained and rinsed FLAVOR
2 cans (13.5 oz each) light coconut milk DAIRY
3 tablespoons Thai red curry paste FLAVOR
1 large onion, diced FLAVOR
3 cloves garlic, minced FLAVOR
1 tablespoon fresh ginger, grated FLAVOR
1 tablespoon coconut oil FLAVOR
2 cups fresh baby spinach HIGH FIBER
1 tablespoon soy sauce FLAVOR
1 tablespoon lime juice FLAVOR
1 tablespoon brown sugar or coconut sugar FLAVOR
Fresh basil for garnish FLAVOR
MEAL PREP LOGISTICS
- Storage: Refrigerate for up to 5 days. Freeze in individual portions for up to 3 months. Thaw overnight in the fridge before reheating.
- Batching: Freeze in flat containers or zip-top bags for faster thawing.
- Reheat: Thaw in the fridge overnight. Microwave for 3 minutes, stirring halfway. Stovetop: reheat gently over medium-low heat for 8 minutes.
EXECUTION STEPS
01
HIGH HEAT SEAR
Heat coconut oil in a large pot over medium heat. Sauté onion for 3–4 minutes.
02
HIGH HEAT SEAR
Add garlic, ginger, and curry paste. Cook for 1 minute, stirring constantly.
03
VEGGIE STEAM-SAUTÉ
Add sweet potato cubes and stir to coat in the curry paste.
04
THE ASSEMBLY
Pour in coconut milk, soy sauce, and brown sugar. Bring to a simmer.
05
STEP 5
Cover and cook for 20 minutes until sweet potatoes are tender.
06
STEP 6
Add chickpeas and spinach; stir for 2 minutes until spinach wilts.
07
STEP 7
Stir in lime juice. Let cool completely.
08
STEP 8
Portion into freezer-safe containers, leaving ½ inch of headspace for expansion.
PRIMARY CATEGORY
EXPLORE MORE Freezer ProteinRELATED INGREDIENTS
FULL EXECUTION PLANS
5-DAY BEGINNER MEAL PREP PLAN ›GROCERY LIST
servings
- 3 large sweet potatoes, peeled and cubed
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 cans (13.5 oz each) light coconut milk
- 3 tablespoons Thai red curry paste
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon coconut oil
- 2 cups fresh baby spinach
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 1 tablespoon brown sugar or coconut sugar
- Fresh basil for garnish