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!

Author: Flavor the Moments

Meal Type: Milk Free

Cuisine: American

Difficulty: EASY

Prep. Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Servings: 6 servings

Calories: 377 kcal per serving

Ingredients

1 tbsp - oil
1 - onion
1 - carrot
3 cloves - garlic
1 tbsp - ginger
1 tbsp - ground turmeric
1 - sweet potato
1 - red bell pepper chopped
1 tbsp - red curry paste
15 ounces - chickpeas
13 ½ ounces - full fat coconut milk
1 cup - low sodium vegetable broth
5 ounces - fresh baby spinach
2 tablespoons - fresh lime juice
Salt and pepper

Instructions

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