Instant Pot Sweet Potato Chickpea Curry cover

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Instant Pot Sweet Potato Chickpea Curry

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Ingredients

Warning0 allergens identified

Instant Pot Sweet Potato Chickpea Curry

1 tbsp oil

1 onionchopped

1 carrotchopped into 1" chunks

3 cloves garlicminced

1 tbsp gingerfreshly grated

1 tbsp ground turmeric

1 sweet potatochopped into 1" chunks

1 red bell pepper chopped

1 tbsp red curry paste

15 ounces chickpeasrinsed and drained

13 ½ ounces full fat coconut milk

1 cup low sodium vegetable broth or substitute with water

5 ounces fresh baby spinach

2 tablespoons fresh lime juiceplus more for serving

Salt and pepperto taste

Press the Sauté button on the Instant Pot and add the oil. Once heated, add the onion and carrot and cook for 5 minutes until softened. Add the garlic, ginger and turmeric and cook for 30 seconds more.

Add the sweet potato and red bell pepper and cook for 1 minute.

Add the red chili paste, chickpeas, coconut milk and vegetable broth and stir until well combined. Secure the lid and close the venting valve, and set for High Pressure for 10 minutes. The Instant Pot will take about 10 minutes to come to pressure.

Quick release the pressure by opening the venting valve when the cooking time is over, and remove the lid when safe to do so. Select the Sauté button and add the baby spinach. Cook for 2-3 minutes until wilted. Turn off the heat and add the lime juice and season with salt and freshly ground pepper to taste. Enjoy!

Nutrition

My Calorie Intake

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Tips & Tricks (5)

Bloom Your Curry Paste First 🌶️
Use the Instant Pot's sauté function to cook the red curry paste in oil for 1-2 minutes before adding other ingredients, which releases its essential oils and deepens the flavor significantly.
Cut Sweet Potatoes Uniformly 🔪
Cut sweet potatoes into 1-inch cubes to ensure even cooking in the 8-minute pressure cook time; larger pieces won't soften, while smaller ones become mushy.
Reserve Coconut Milk for Creaminess 🥥
Stir in half the coconut milk after pressure cooking and add the remainder at the end to create a luxuriously creamy sauce without overcooking the vegetables.
Add Spinach and Lime Last ✨
Wilt fresh spinach and squeeze fresh lime juice in the final 2 minutes to preserve their vibrant color, fresh taste, and nutritional value that heat would otherwise diminish.
Quick Release for Texture Control 💨
Use quick pressure release instead of natural release to stop the cooking process immediately and prevent the sweet potatoes from becoming over-tender and falling apart.