- LC
Instant Pot Sweet Potato Chickpea Curry
Wholesome, satisfying and packed with flavor, this Instant Pot Sweet Potato Chickpea Curry is the perfect easy meal. This sweet potato chickpea curry recipe is packed with tender chunks of sweet potato, hearty chickpeas and veggies in a creamy coconut red curry sauce. It’s an easy, budget-friendly dinner that’s great for busy weeknights. This vegan dinner is budget-friendly, gluten-free and it’s great for meal prep! The Instant Pot seals in the flavor while this delicious curry cooks, which is only about 20 minutes!
Ingredients
Instructions
- Step 1
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.
- Step 2
Add the sweet potato and red bell pepper and cook for 1 minute.
- Step 3
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.
- Step 4
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!
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@flavor-the-moments
I’m Marcie, a wife, mother of 2 boys and a German Shepherd named Uzi. I’m a cooking school graduate residing in Boise, Idaho where I can’t get enough of the outdoors. I created Flavor the Moments in 2012 so that I could share recipes with friends and family. Over the years, I’ve built this blog into a trusted resource for home cooks looking for real food recipes that highlight seasonal produce and sustainable protein sources.
Per serving
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