Sweet Potato Chickpea Curry
A creamy, protein-packed vegan curry with sweet potatoes, chickpeas, and coconut milk, perfect for quick weeknight meals or meal prep. This fiber-rich, nutrient-dense dish is easy to make in the Instant Pot and delivers comforting flavors with minimal effort.
Equipment
- 6-Quart Instant Pot
- Cutting board
- Sharp Knife
- Measuring spoons
- Measuring cups
- Wooden Spoon or Silicone Spatula
Ingredients
- 1 tablespoon oil
- 1 medium onion chopped
- 1 large carrot chopped into 1-inch chunks
- 3 cloves garlic minced
- 1 tablespoon freshly grated ginger
- 1 tablespoon ground turmeric
- 1 large sweet potato chopped into 1-inch chunks
- 1 large red bell pepper chopped
- 1 tablespoon red curry paste
- 15 ounces chickpeas rinsed and drained
- 13.5 ounces full-fat coconut milk
- 1 cup low-sodium vegetable broth or water
- 5 ounces fresh baby spinach
- 2 tablespoons fresh lime juice plus more for serving
- Salt and freshly ground black pepper to taste
Instructions
- Prepare the Ingredients: Start by gathering all your ingredients. Peel and chop the sweet potato into 1-inch cubes, chop the onion finely, cut the red bell pepper into bite-sized pieces, and slice the carrot into 1-inch chunks. Mince the garlic cloves and grate fresh ginger. Rinse and drain the chickpeas thoroughly. Having everything prepped before you start cooking ensures a smooth and stress-free process.
- Heat the Instant Pot: Press the Sauté button on your 6-quart Instant Pot and allow it to heat up for about 1-2 minutes. Add 1 tablespoon of oil and let it warm until it shimmers lightly. This step ensures that your aromatics will sizzle properly, releasing maximum flavor.
- Sauté the Aromatics: Add the chopped onion and carrot to the hot oil. Cook for about 5 minutes, stirring occasionally, until the onion becomes translucent and the carrots start to soften. Then, add the minced garlic and grated ginger, along with 1 tablespoon of ground turmeric. Stir constantly for 30 seconds until fragrant. Be careful not to burn the garlic—its flavor should be aromatic and sweet, not bitter.
- Add the Vegetables: Add the chopped sweet potato and red bell pepper to the Instant Pot. Stir to combine and cook for 1 minute. This step helps to slightly coat the vegetables in the aromatic mixture, allowing the flavors to meld together before adding liquids.
- Incorporate the Curry Base: Add 1 tablespoon of red curry paste to the vegetables and stir well to evenly distribute the paste. Then, pour in the rinsed chickpeas, 13.5 ounces of full-fat coconut milk, and 1 cup of low-sodium vegetable broth (or water). Stir gently but thoroughly to combine all ingredients into a rich, creamy mixture. Make sure no curry paste is sticking to the bottom of the pot to prevent burning.
- Pressure Cook the Curry: Secure the Instant Pot lid and ensure the venting valve is set to the “Sealing” position. Select High Pressure and set the timer for 10 minutes. The Instant Pot will take approximately 10 minutes to reach full pressure before the cooking countdown begins. During this time, the flavors of the curry will intensify, and the sweet potatoes will become tender.
- Release the Pressure: Once the cooking time is complete, carefully perform a quick release by turning the venting valve to “Venting.” Wait until all the pressure has been released and the floating valve drops before opening the lid. This step prevents accidents and ensures the curry is safe to handle.
- Add the Spinach: Select the Sauté mode again and add 5 ounces of fresh baby spinach to the curry. Stir constantly for 2-3 minutes until the spinach wilts completely and integrates into the curry, adding a vibrant green color and fresh flavor.
- Season and Finish: Turn off the Instant Pot. Stir in 2 tablespoons of fresh lime juice and season generously with salt and freshly ground black pepper to taste. Adjust the seasoning according to your preference—sometimes a little extra lime juice enhances the flavor beautifully.
- Serve and Enjoy: Spoon the curry into bowls and serve immediately. This dish pairs wonderfully with steamed rice, quinoa, or warm naan. Leftovers can be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to 3 months. Reheat gently on the stove or in the microwave before serving.
Notes
- Feel free to swap vegetables based on what’s in season or on hand, such as zucchini, cauliflower, or green beans.
- Adjust the curry paste to your spice preference; start with 1 tablespoon and add more for extra heat.
- Coconut milk can be substituted with light coconut milk for a lower-fat option, though the curry will be slightly less creamy.
- This recipe is perfect for meal prep; flavors often deepen when stored overnight.
- Serve with your favorite grains like rice, quinoa, or alongside warm naan for a complete, satisfying meal.
